Questions and Answers
Match the following foodborne illnesses with their causes:
Norovirus = Raw Undercooked Poultry & Eggs Botulism = Improperly Canned Goods C. Perfringens = Beef and Poultry Gravies, kept warm for too long E. Coli = Raw Undercooked Beef Products Listeria = Dairy/Deli Meats Staph = From open wounds not properly covered Salmonella = Under Cooked Poultry and Unpasteurized Dairy Products Campylobacter = Raw Undercooked Poultry & Eggs
You should wash your hands for ___
20 seconds
What is the best way to thaw food?
What are the 5 main types of microorganisms that cause foodborne illness?
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The safest knife to use is a dull knife so you don't cut yourself as easily.
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The best communication in the kitchen is clear, constant, and loud.
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What should you do if you drop a glass pan on the floor and it shatters?
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The best way to put out a grease fire is with water.
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How should you lift the lid off a pan that is full of hot, steamy food?
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Choose the statement that is NOT a safe kitchen practice.
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Food should not be left in the temperature danger zone for longer than ___
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Never put a sharp knife in a sink full of soapy water.
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It is ok to keep paper towels right next to the stove.
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Students should wash their hands after ___ (Check all that apply)
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Cross contamination is ___
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It is ok to use hand sanitizer to clean your hands in the kitchen.
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The temperature danger zone is between ___
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The definition of safety in the kitchen is ___
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You are in charge of cooking for a large family gathering but wake up with an upset stomach and body aches. What should you do?
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Raw chicken is left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?
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Bacteria grows best on dry foods.
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Study Notes
Foodborne Illnesses and Their Sources
- Norovirus: Commonly linked to leafy greens.
- Botulism: Often caused by improperly canned goods.
- C. Perfringens: Associated with beef and poultry gravies held at unsafe temperatures.
- E-Coli: Typically found in raw undercooked beef products.
- Listeria: Related to dairy and deli meats.
- Staph: Can originate from open wounds that are not properly covered.
- Salmonella: Common in raw and undercooked poultry and eggs.
- Campylobacter: Often linked to undercooked poultry and unpasteurized dairy products.
Handwashing Guidelines
- Hands should be washed for 20 seconds to effectively remove germs.
Safe Thawing Practices
- Best method to thaw food is refrigeration or cold water. Avoid putting food in the oven or on countertops.
Microorganisms Causing Foodborne Illness
- Five main types include:
- Viruses
- Bacteria
- Parasites
- Toxins
- Fungi
Kitchen Safety Tips
- The safest knife is not dull; keeping knives sharp reduces accidents.
- Clear, constant, and loud communication is essential in the kitchen.
- In case of a glass pan shattering:
- Ensure safety first, clear the area.
- Carefully assess the scene without rushing.
- Use gloves or a broom to pick up larger pieces safely.
- Dispose of shards in a secure waste bin.
- Communicate with others about hazard areas.
Fire Safety
- Never put water on a grease fire; use appropriate fire suppression methods.
Handling Hot Cookware
- When lifting a lid from a hot pan, always lift away from your body to avoid steam burns.
Kitchen Practices to Avoid
- Do not wait to clean up spills; always clean immediately to prevent slips or cross-contamination.
Temperature Dangers
- Food should not remain in the temperature danger zone (between 40°F and 140°F) for longer than 2 hours.
Knife Safety
- Never place a sharp knife in a sink full of soapy water to prevent accidents.
Hand Hygiene Rules
- Always wash hands after:
- Coughing
- Sneezing
- Touching your hair or face
- Leaving the kitchen
- Washing dishes
Cross Contamination
- Defined as the spread of bacteria from raw meats to ready-to-eat foods or produce.
Hand Sanitizer Usage
- Not a substitute for proper handwashing; hands must be washed thoroughly in the kitchen.
Safety Definitions
- Kitchen safety encompasses using precautions to prevent accidents and ensure that no one gets sick.
Illness Precautions
- If feeling unwell (like an upset stomach), ask for help instead of cooking, to prevent spreading illness.
Temperature Abuse Risks
- Leaving raw chicken at room temperature poses risks such as time-temperature abuse that can lead to foodborne illnesses.
Bacterial Growth Conditions
- Bacteria thrive primarily on moist foods, not dry foods.
General Food Safety Reminder
- Maintain safe food handling practices at all times to avoid contamination and illness.
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Description
Test your knowledge on matching various foodborne pathogens with their associated food sources. This quiz covers important bacteria and their common origins, helping you understand food safety better. Perfect for students in health and nutrition courses!
