instructions when clicking on a slide to move to the next appropriate slide, click anywhere in the...
TRANSCRIPT
KSDE - Child Nutrition & Wellness
Choose a category. Select a topic by points.
You must give the correct answer.
Click to begin.
Click here for Ultimate Food Safety
HealthyHands
FridgeFacts
CookingCare
Don’t Cross Me!
HappyHolidays!
10 Points
20 Points
30 Points
40 Points
50 Points
10 Points 10 Points 10 Points 10 Points 10 Points
20 Points 20 Points 20 Points 20 Points 20 Points
30 Points
40 Points
50 Points
30 Points 30 Points 30 Points 30 Points
40 Points 40 Points 40 Points 40 Points
50 Points 50 Points 50 Points 50 Points
Clean It Up!
FOOD SAFETY More Food Safety
Wearing false or painted _________
can hide dirt and lead to physical
contamination of food.
Fingernails
After handling pets, ________ should be
washed.
Hands
Kansas State University
Licking raw cookie dough off the mixing
spoon could cause this foodborne illness.
Salmonellosis
When serving food at a church supper, servers should wear _________
_________.
Plastic gloves
This simple step in personal hygiene can prevent many cases of
foodborne illness.
Handwashing
USDA/FSIS
This method of thawing frozen meats can lead
to bacterial growth
Thawing meat at room temperature
USDA/FSIS
Leftovers should be refrigerated within
_____ hours of preparation.
Two
This piece of equipment can verify
the temperature of foods in cold storage.
A refrigerator/freezer thermometer
USDA/FSIS
When serving cold foods, they should be kept below ______.
40°F
USDA/FSIS
This pathogen is sometimes called the
“cafeteria germ” because of improper
cooling.
Clostridium perfringens
Before handling food, you should wash your hands for a minimum of how many seconds?
Twenty
Kansas State University
All fruits and vegetables should be
washed with this before consuming.
Plain water
USDA/FSIS
To reduce the spread of bacteria and for easy
cleanup, use these once and simply throw them
away
Paper towels
Crumbs or food particles in food storage areas can invite _____.
Pests
USDA/ARS
A bleach sanitizer solution is made of one
________ bleach per ______ water.
A tablespoon and gallon or a teaspoon and quart
What is a food-safety term for the
temperature range of 40°F to 140°F?
The Temperature Danger Zone
USDA/FSIS
What term describes brown color in ground meat that has not yet
reached a safe cooking temperature?
Premature browning
USDA/FSIS
Cooking ground meat to 160°F can prevent
the growth of this well-known pathogen.
E. coli O157:H7
USDA/FSIS
Always take the temperature in the ____ or thickest part of the food product with a
calibrated thermometer.
The center or middle
USDA/FSIS
Holding foil-wrapped baked potatoes below
140°F can encourage the growth of this pathogen.
USDA/ARS
Clostridium botulinum
Raw meat and poultry should not be ______ because of potential
cross-contamination. This is a new
MyPyramid guideline.
Washed
USDA
When thawing meat in the refrigerator, place it on a plate on the ______
shelf.
Bottom
USDA/FSIS
This popular dish scrubber can harbor millions of bacteria.
A sponge
These pieces of equipment should be
washed between cutting raw and ready-
to-eat foods.
A cutting board and knife
USDA/FSIS
At the grocery store, use these to prevent
meat juices from dripping to other
foods.
Plastic bags
USDA/FSIS
After a holiday buffet, perishable foods should be refrigerated within
____ hours.
Two
USDA/FSIS
A frozen turkey will take about
___ percent longer to cook
Fifty
USDA/FSIS
Whole-muscle meats can be safely cooked to this temperature
(lower than ground meats).
145°F
USDA/FSIS
Frozen turkeys can be thawed in _____ water
as a safe thawing method.
Running cold
To mail perishable foods, they should be
shipped at this temperature.
Refrigerated or frozen
USDA/FSIS
PathogenPower
20 Points
40 Points
60 Points
80 Points
100 Points
20 Points 20 Points 20 Points 20 Points 20 Points
40 Points 40 Points 40 Points 40 Points 40 Points
60 Points
80 Points
100 Points
60 Points 60 Points 60 Points 60 Points
80 Points 80 Points 80 Points 80 Points
100 Points 100 Points 100 Points 100 Points
More FOOD SAFETYGobble!Gobble!
A SummerBreeze
BiotechnologyBasics
IrradiationRadar
Divert aDisaster
Ultimate Food Safety
This cooking method causes the turkey meat
to become pink.
Smoking
NTF/eatturkey.com
Oil used to deep fry a turkey can be reused
________ or ________ times.
Three or four
NTF/eatturkey.com
When roasting a turkey with stuffing, the
stuffing should reach this temperature.
165°F
USDA/FSIS
When thawing a turkey in the
refrigerator, allow 24 hours for every _____
or _____ pounds.
Four or five
If these paper-wrapped turkey parts are
accidentally cooked with the turkey, they
are safe to eat.
Giblets
NTF/eatturkey.com
Incidences of foodborne illness peak during
these months.
May through August (summer months)
Raw eggs could cause this foodborne illness in homemade ice cream.
Salmonellosis
This popular picnic food should be heated
to a steaming-hot pointto prevent Listeriosis.
Hot dogs
After grilling meat, place the finished meat on this type of surface.
USDA/FSIS
A clean plate or serving dish
Name a type of flavoring sauce used in grilling meats that should not be reused
unless heated to boiling.
Marinade
USDA/FSIS
What can be a temporary solution to keep foods frozen
during a power outage? Be careful! Use gloves!
Dry ice
During a fire, canned foods may become
unsafe, as indicated by
this visual clue.
Ruptured cans
This is the best solution for any type of food
contaminated in a flood.
Throw it away
USDA/FSIS
A full freezer kept closed during a power
outage will stay cold for about _____ hours.
48
Because of this unfortunate event,
frozen foods must be individually examined. Ice crystals are a sign foods can be refrozen.
Accidental thawing or power outage
This form of biotechnology
transfers a gene from one plant to another.
Genetic engineering
Biotechnology involves changing a plant’s _ _ _.
DNA
Biotechnology can help human health by improving the
________ value of food.
Nutritional
This word means the ability to withstand the
effects of an outside factor, such as insects
or drought.
Resistance
USDA/ARS
Once considered harmful to monarch
butterflies, this biotech crop is no longer deemed harmful.
Bt corn
USDA/ARS
Irradiation can also be described as cold
______________.
Pasteurization
Product Container
Process Conveyor
Magnetic Scanning System
Accelerating Waveguide
Input RF Power
Injector
Surebeam Corp.
This form of irradiation is machine-produced
and powered by electricity. It is also
used in hospitals.
X-ray
Irradiated foods must be identified with this
symbol
Radura
USDA
Irradiation can kill these, which can reduce
infestation.
Insects
USDA/ARS
Irradiation is not a replacement for this
important food- handling practice.
Good personal hygiene procedures
USDA/FSIS
E. Coli O157:H7 causes this deadly illness
USDA/ARS
Hemolytic uremic syndrome (HUS)
Salmonella is a concern in this poultry product.
Eggs
This pathogen is typically associated with starch foods,
such as potatoes and cooked rice.
Bacillus cereus
USDA/ARS
This pathogen likes to grow at refrigerator
temperature.
USDA/FSIS
Listeria monocytogenes
This pathogen is found in the nose, throat,
and on hair and skin of many healthy people.
Staphylococcus aureus
Topic: Common Sense
A good rule when concerned about the safety of any food:
“When in doubt, throw it out!”
Because of the many risks involved, it is the role of the consumer to take
responsibility for food during all stages. Be a wise consumer and
practice proper food handling habits at all times. You can learn to make cooking a safe experience for
yourself and your family.
Developed by: Karen Blakeslee, M.S., Extension AssociateFood Science Institute, Dept. of Animal Sciences and Industry
Kansas State UniversityFebruary 2006; updated and revised July 2009
USDA/ARS
Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products
not mentioned.
Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case, credit Karen Blakeslee, Food Safety
Quiz, Kansas State University, July 2009.
Kansas State University Agricultural Experiment Station
and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and
June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture
Cooperating, Fred A. Cholick, Director.