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Home Economics

Grades 11 & 12

Food Safety &


Proper Poultry Handling
Assessment

Directions:
Provide response to the following questions.
True/False questions require a correct
explanation of your response for full credit

What is the maximum amount of time perishable food should be left out?
(A) 1.5 hours
(B) 2 hours
(C) 3 hours
(D) 3.5 hours

Correct answer is:


(B) 2 hours

True

or False: Most food allergies are caused by contact with the proteins in milk, eggs, fish, Crustacean shellfish, tree nuts,
wheat, peanuts, or soybeans. Persons experience allergic reactions only by consuming these foods.
(A) True
(B) False

Correct
(B)

answer is:
False

Which three major factors cause food contamination?


(A) Physical, biological, and chemical
(B) Physical, biological, and radiological
(C) Physical, psychological, and health
(D) Physical, chemical, and psychosocial

Correct answer is:


(A) Physical, biological, and chemical

There

is nothing wrong with using the same knife for cutting vegetables that you use for raw
meats, poultry, seafood, and eggs.
(A) True
(B) False

Correct answer is:


(B) False

You can always smell, see, or taste


harmful bacteria in food that can cause
illness.
(A) True
(B) False

Correct answer is:


(B) False

Perishable foods should be refrigerated


within ___ hours of purchase.
(A) One and a half
(B) Two
(C) Two and a half
(D) Three

Correct answer is:


(B) Two

For how long (at a minimum) should you


wash your hands before and after handling
food?
(A) 15 seconds
(B) 20 seconds
(C) 30 seconds
(D) 60 seconds

Correct answer is:
(B) 20 seconds

Which of the following foods is most commonly associated with Salmonella?


(A) Raw meat
(B) Raw vegetables
(C) Unpasteurized dairy products
(D) Just a and c

Correct answer is:


(D) Just a and c

Hot foods should be maintained at a temperature of ____degrees Fahrenheit or higher.


(A) 100
(B) 120
(C) 135
(D) 140

Correct answer is:


(D) 140

How

should you thaw perishable food?


In the microwave
(B) Under cold running water
(C) On the counter
(D) In a sink of hot water

Correct answer is:


(B) Under cold running water
(A)

Which of the following agencies inspects,


grades, and enforces standards of quality and
wholesomeness for meat, poultry, milk, eggs,
and grains?
(A) USDA
(B) CDC
(C) FDA
(D) EPA

Correct answer is:


(A) USDA


What range of temperature is considered a
danger zone for food to collect bacteria?
(A) 0F to40F
(B) 40F to 135F
(C) 135F to200F
(D) Anything above 200F

Correct answer is:
(B) 40F to 135F