It is important to wash your hands for at least _____ before and after handling food. a) 10 seconds b) 15 seconds c) 20 seconds d) 25 seconds

Internet Exercise Worksheet for Personal Nutrition 10e
Chapter 13—Food Safety and the Global Food Supply
Overview:
The non-profit Partnership for Food Safety Education (PFSE) creates consumer
and retailer tools that teach basic safe food handling and prevention of
foodborne illness in the home. Be Food Safe is a joint program of the United
States Department of Agriculture and PFSE.
Directions:
1. Access the website at: www.befoodsafe.org/index.php.
2. Click on “The Four Core Practices” under Food Safety Basics
(http://www.fightbac.org/food-safety-basics/the-core-four-practices/).
3. Read through the information, and answer the questions below:
Multiple Choice
1) It is important to wash your hands for at least _____ before and after
handling food.
a) 10 seconds
b) 15 seconds
c) 20 seconds
d) 25 seconds
2) The internal temperature when cooking a whole chicken should be _____.
a) 155°F
b) 160°F
c) 165°F
d) 170°F
3) Leftovers and take-out foods should be chilled within _____.
a) 1 hour
b) 2 hours
c) 3 hours
d) 4 hours
4) Bacteria spread fastest at temperatures between _____ and _____.
a) 20°F; 120°F
b) 35°F; 140°F
c) 40°F; 140°F
d) 50°F; 150°F
5) What is a safe method of thawing food?
a) Thawing food in hot water
b) Thawing food at room temperature
c) Defrosting slowly using a low oven temperature
d) Thawing food in cold water
True/False
6) Cross-contamination can occur when the same cutting board is used for
cutting meat and vegetables.
True
False
7) Most foodborne diseases are preventable when using proper hygiene and
sanitation practices are administered.