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Fight BAC--The 4 C's
Quiz by Debbie Kautz
Grades 9-12
Family and Consumer Sciences
Ohio Career Tech
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Measures 1 skill from
Grades 9-12
Family and Consumer Sciences
Ohio Career Tech
3.4.1
Identify major foodborne illnesses, causes, preventions and entrances into the food supply.
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12 questions
Q.What is the first step you should take to lower the risk of foodborne illness when preparing food?
1
30 sec
3.4.1
Q.Fruits with peels or rinds that are removed (like oranges and watermelon) don’t need to be rinsed before they’re eaten because the peel or rind protects them from bacteria.
2
30 sec
3.4.1
Q.What is the best way to clean raw fruits and vegetables to reduce your risk of foodborne illness?
3
30 sec
3.4.1
Q.How can you tell when raw meat or poultry has finished cooking and are is to eat?
4
30 sec
3.4.1
Q.All raw meats, poultry, eggs, and seafood need to be cooked to the an internal temperature of160° F to make sure they are safe to eat.
5
30 sec
3.4.1
Q.Which of the following does NOT help prevent cross-contamination – bacteria spreading from one food or surface to another?
6
30 sec
3.4.1
Q.To help prevent cross-contamination you should wash your hands with soap and water every time you touch raw meat, poultry seafood or eggs.
7
30 sec
3.4.1
Q.How long can perishable foods (foods at risk for growing bacteria that causes foodborne illness) be left sitting out at at room temperature before they should be thrown away?
8
30 sec
3.4.1
Q.Growth of bacteria that causes foodborne illness can be prevent by...
9
30 sec
3.4.1
Q.What is the safest way to thaw frozen foods?
10
30 sec
3.4.1
Q.Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking.
11
30 sec
3.4.1
Q.Which of the following does NOT prevent the possible contamination of food with harmful bacteria?
12
30 sec
3.4.1