|
|
| Q1. |
When is it important to wash your hands? (Multiple-choice)
- Before and after handling raw meat and seafood?
- After using the washroom and after changing diapers?
- After touching your pets?
- All of the above?
|
| A1. |
The correct answer is D. To prevent cross contamination and help reduce the
risk of foodborne illness, wash hands before and after handling raw meat and seafood,
after using the washroom, after changing diapers and after touching pets. It’s
important to wash your hands all the time! |
| Q2. |
It’s important to use soap, warm water and rubbing action when
washing your hands. (True or false) |
| A2. |
True. The soap and the rubbing action are needed to remove the harmful
organisms that may be on your hands. The warm water makes it more comfortable for you to
wash your hands for a longer period of time. Wash your hands for at least 20 seconds (the
length of time it takes to sing the Happy Birthday song twice.) |
| Q3. |
To wash your hands properly, you must wash them for at least how
many seconds? (Multiple-choice)
- 5 seconds?
- 20 seconds?
- 60 seconds?
|
| A3. |
The correct answer is B. Always wash your hands for at least 20 seconds
using soap and warm water and by rubbing your hands together. A good way to make sure that
you wash your hands for at least 20 seconds is to sing the Happy Birthday song twice. |
| Q4. |
After using a cutting board to cut up raw meat or seafood, do you
need to wash it before cutting up vegetables for a salad? (Question and answer) |
| A4. |
Yes. To prevent cross contamination, it’s very important to properly
clean and sanitize cutting boards used for raw meat and seafood before you use them for
other purposes. Wash the cutting board thoroughly with soap and hot water, then
sanitize with a mild bleach mixture (5 mL/1 tsp bleach to 750 mL/3 cups water) or a
commercial kitchen cleaner. Or, instead of washing by hand, place the cutting board in the
dishwasher and set the cycle for a full wash. Your dishwasher should wash at a hot enough
temperature to kill harmful organisms. |
| Q5. |
Can you tell if a food is contaminated with harmful organisms by
looking at it, smelling it or tasting it? (Question and answer) |
| A5. |
No. You can’t see, smell or taste harmful organisms that may make you
sick. When in doubt - throw it out! |
| Q6. |
Everyone knows that fresh fruits and vegetables are good for you,
but do you need to wash them before cutting and eating them? (Question and
answer) |
| A6. |
Yes. It’s important to wash fresh fruits and vegetables with clean
running water to remove any surface dirt, sand and harmful organisms. Using soap is not
recommended since some of it may remain on the produce and may be harmful for you to eat. Using
a clean produce scrub brush, wash and scrub fruits and vegetables that have firm, rough
surfaces such as melons, potatoes, squash and carrots before preparing or eating them. Cut
away any damaged or bruised areas since harmful organisms can grow there. |
| Q7. |
After you use tongs to handle raw food, do you need to wash them
before you use them again? (Question and answer) |
| A7. |
Yes. You need to wash tongs and all utensils after each use to prevent
transferring harmful organisms from raw food to cooked food. |
| Q8. |
If you touch raw meat or seafood, what should you do before you
touch anything else? (Multiple-choice)
- Wipe your hands on your pants?
- Wipe your hands with paper towels and throw out the paper towels?
- Wash your hands thoroughly with soap and warm water?
|
| A8. |
The correct answer is C. After touching raw meat or seafood, you should
wash your hands with soap and warm water for at least 20 seconds, while rubbing them
together. |
| Q9. |
Do you need to wash fruits and vegetables that have rind that you
can peel, such as squash, melons, pineapple and oranges, before peeling even though you
don`t eat the rind? (Question and answer) |
| A9. |
Yes. Since harmful organisms that may exist on the outer surface can be
transferred to the inner flesh when the item is peeled or cut, it’s important to
always wash these types of produce before cutting them. |
| Q10. |
You can use household detergent or bleach to wash your fruits and
vegetables. (True or False) |
| A10. |
False. It’s not a good idea to use detergent or bleach to wash
produce. Detergent or bleach can be absorbed by produce or may leave a surface residue.
Neither detergent or bleach is intended for use on foods. Use only clean running water and
a produce scrub brush, if necessary. |
| Q11. |
Raw meat and seafood should be washed before cooking.
(True or False) |
| A11. |
False. Washing meat and seafood before cooking is not recommended since
this could spread harmful organisms to kitchen surfaces and to other foods (cross
contamination). |
| Q12. |
Before you open canned food, you should:
(Multiple-choice)
- Take the label off so it doesn’t get in the way?
- Wash the lid of the can?
- Turn the can upside down?
- Shake the can to hear what’s inside?
|
| A12. |
The correct answer is B. It’s important to wash the lid of the can
before you open it to prevent dust, dirt or harmful organisms from getting into the can.
Also, don’t forget to properly wash the can opener after each use to keep it clean
since this can cross contaminate the next can you open. |
| Q13. |
When you’re on a picnic, hiking or camping, how should you
wash your fresh fruits and vegetables? (Multiple-choice)
- With clean water that you bring with you, or from a reliable source?
- With water from a nearby stream?
- Just use a paper towel and rub the fruits and vegetables clean?
|
| A13. |
The correct answer is A. Bring clean water with you, or if you’re
close to a reliable source of clean water, use that. It’s ideal if you can bring the
fruits and vegetables already washed. |
| Q14. |
Why might older adults be at a greater risk of getting foodborne
illnesses? (Multiple-choice)
- Their immune system may be weakened?
- Their stomach acid may be decreased?
- Their risk of chronic illness may be increased?
- All of the above?
|
| A14. |
The correct answer is D. Everyone’s health is different, but as we
age, our ability to fight illness may not be as efficient. As a result, older adults may
be at a greater risk of getting foodborne illness. So, when preparing food for older
people be sure to follow safe food handling practices. |
| Q15. |
After blowing your nose, coughing, or sneezing should you wash your
hands before preparing food? (Question and answer) |
| A15. |
Yes. After blowing your nose, coughing or sneezing, always wash your hands
with soap and warm water for at least 20 seconds before preparing food or handling
utensils. Everything that touches food should be clean, including your hands. |
|
|
| Q1. |
Food that should be kept cold, like milk, and food that should be
kept hot, like cooked lasagna, should be kept out of the danger zone. What is the danger
zone? (Multiple-choice)
- A place where dangerous tools are stored?
- A place at the North Pole where they have a lot of avalanches?
- The temperature range where harmful organisms can grow in foods?
|
| A1. |
The correct answer is C. The danger zone is between 4°C to 60°C or 40°F
to 140°F. It’s important to keep perishable food out of the danger zone by keeping
it at or below 4°C (40°F) or by keeping it at or above 60°C (140°F) to slow the growth
of harmful organisms that could make you sick. Use digital food thermometers and
refrigerator thermometers to check the temperature. |
| Q2. |
Hot food should be kept hot at what temperature?
(Multiple-choice)
- At 4°C (40°F) or below?
- At 60°C (140°F) or above?
- At 20°C (70°F) or below?
|
| A2. |
The correct answer is B. Hot food, like soup, chicken, lasagna, roast beef,
gravy, etc. should be kept hot at a minimum of 60°C (140°F) to prevent the growth of
harmful organisms that could make you sick. Use a digital food thermometer to check the
temperature. |
| Q3. |
The best way to tell if your hamburger (or any meat) is properly
cooked is to cut it open. (True or false) |
| A3. |
False. The best way to tell if a hamburger is cooked is to use a digital
food thermometer to check the temperature of the meat. For a burger, insert the
thermometer sideways into each patty. Your hamburger’s done at 71°C (160°F)!
Cooking food to safe internal temperatures destroys harmful organisms that may be present,
and helps prevent foodborne illness. |
| Q4. |
What’s a digital food thermometer and what is it used for?
(Multiple-choice)
- A special type of thermometer used to check the temperature of different types of food?
- Something you use to check if you have a fever?
- A stick to skewer food?
|
| A4. |
The correct answer is A. A digital food thermometer is a special type of
thermometer that’s used to check the temperature of different types of food. You
should use digital food thermometers to check that your food is cooked or reheated to a
safe internal temperature. Cooking food to safe internal temperatures destroys harmful
organisms that may be present, and helps prevent foodborne illness. |
| Q5. |
Are hamburgers safely cooked if the internal temperature is 71°C
(160°F)? (Question and answer) |
| A5. |
Yes. This is the safe temperature for hamburgers to be done. Hamburgers and
all food made with ground beef like meatloaf, lasagna and meatballs should be cooked to a
minimum internal temperature of 71°C (160°F). |
| Q6. |
Only meat needs to be cooked to proper internal temperatures and
checked with a digital food thermometer. (True or false) |
| A6. |
False. It’s a good idea to check the temperature of most food, e.g.
casseroles, sauces, stuffings and custards, to make sure that they have been cooked to a
safe internal temperature. It’s also a good idea to check the temperature of
leftovers. Use a digital food thermometer to check the temperature of these foods. |
| Q7. |
Is it safe to eat your hamburger rare? (Question and
answer) |
| A7. |
No. All food made with ground beef, like hamburgers, meatballs, lasagna and
meatloaf, need to be cooked to a minimum internal temperature of 71°C (160°F) to prevent
foodborne illness. Use a digital food thermometer to check the temperature of these foods. |
| Q8. |
What's the best way to tell if your food is cooked properly?
(Multiple-choice)
- Ask your family and friends?
- Use a digital food thermometer to check the temperature?
- Cook it until it's really dry?
|
| A8. |
The correct answer is B. Use a digital food thermometer to check that the
food has reached a safe internal temperature. Cooking food to proper internal temperatures
helps prevent foodborne illness and also prevents you from overcooking your food. Follow
the directions on the thermometer package. |
| Q9. |
What does "cooking food safely" mean?
(Multiple-choice)
- To use a recipe?
- To use the right pots and pans?
- To make sure food is cooked to a safe internal temperature?
|
| A9. |
The correct answer is C. Food is cooked safely when it reaches an internal
temperature high enough to kill harmful organisms that cause foodborne illness. |
| Q10. |
To make sure that food is cooked to safe internal temperatures, you
can check it by touching it with your fingers. (True or false) |
| A10. |
False. To check the temperature of a food, you need to insert a digital
food thermometer into the thickest part of the food, away from fat, bone or gristle.
Follow the directions on the thermometer package. |
| Q11. |
When heating leftover soup, it’s safe to heat it just until
it’s warm. (True or false) |
| A11. |
False. Leftovers such as soup, stew, sauce, gravy and chili should be
heated to a full rolling boil. Once the leftovers have boiled, cool it until it’s
comfortable for you to eat. Proper heating of leftovers destroys harmful organisms that
may be present. |
| Q12. |
If you cut your hamburger open and it isn’t pink inside, is it
cooked to a safe internal temperature? (Question and answer) |
| A12. |
Not necessarily. You can’t judge if a hamburger is done by looking at
the inside colour of the meat. The only way to know that your hamburger is cooked to a
safe internal temperature is to use a digital food thermometer. Your hamburger’s done
at 71°C (160°F). |
| Q13. |
You can tell that your chicken is properly cooked because:
(Multiple-choice)
- It will be hot to the touch and have a lot of steam.
- It will be the right temperature when checked with a digital food thermometer.
- It will look like it’s cooked, i.e. browned on the outside and no pink inside.
|
| A13. |
The correct answer is B. Checking your food with a digital food thermometer
is the only way to be sure that it has been cooked to a safe internal temperature to
prevent foodborne illness. |
| Q14. |
It’s safe to eat steaks rare. (True or False) |
| A14. |
True. Harmful organisms that may be on the raw steak exist only on the
surface and are killed by the temperatures reached during cooking. |
| Q15. |
How do you take the temperature of a hamburger with a digital food
thermometer? (Question and answer) |
| A15. |
Near the end of cooking, take the hamburger away from the heat. Insert a
digital thermometer sideways into the centre of each patty. The hamburger’s done at
71°C (160°F). If the burger is not done, cook it longer and check it again after
you’ve cleaned your food thermometer. Follow the directions on the thermometer
package. |
|
|
| Q1. |
Should meat and seafood be marinated on the counter at room
temperature? (Question and answer) |
| A1. |
No. Always marinate food, covered, in the refrigerator. Keeping food cold
(at or below 4°C/40°F) slows down bacterial growth which helps reduce the risk of
foodborne illness. |
| Q2. |
Defrosting meat, seafood and prepared foods (e.g. lasagna) at room
temperature is safe. (True or False) |
| A2. |
False. It’s not safe to defrost at room temperature. The best way to
defrost food is to thaw it in a covered container on the bottom shelf of the refrigerator.
Keeping food cold (at or below 4°C/40°F) slows down bacterial growth which helps reduce
the risk of foodborne illness. |
| Q3. |
When it comes to chilling food, what is the "2-hour
rule"? (Multiple-choice)
- The longest amount of time you can leave the refrigerator door open?
- The maximum length of time that food should be left at room temperature?
- The time it takes to make ice cubes?
|
| A3. |
The correct answer is B. It’s important to refrigerate or freeze
perishables, prepared foods and leftovers within two hours or less. Keeping food cold (at
or below 4°C/40°F) slows down bacterial growth which helps reduce the risk of foodborne
illness. |
| Q4. |
The best way to cool leftovers, such as chili or soup, is to: (Multiple-choice)
- Divide the leftovers into shallow containers for quicker cooling?
- Place the whole pot in the refrigerator?
- Leave the pot on the stove overnight to let it cool down?
|
| A4. |
The correct answer is A. Food cools faster when you divide it into shallow
containers. Cooling food quickly slows down bacterial growth which helps to reduce
the risk of foodborne illness. |
| Q5. |
The best way to keep the refrigerator cold is to fill it up with a
lot of food. (True or False) |
| A5. |
False. The best way to keep food in the refrigerator cold is not to fill it
up. By leaving some room, the cold air can circulate around the food and keep it cold. |
| Q6. |
Refrigeration stops bacterial growth. (True or
False) |
| A6. |
False. Refrigeration slows down but does not stop bacterial growth. Food
can still go "bad" in the refrigerator. You can’t tell if a food is
contaminated with harmful organisms by looking at it, smelling it or tasting it. Remember,
when in doubt - throw it out! |
| Q7. |
When travelling with food on a hot day, the best way to keep food
chilled safely (at or below 4°C/40°F) is to: (Multiple-choice)
- Keep food in the refrigerator or freezer until ready to leave?
- Use ice or frozen gel packs in the cooler where the food will be placed?
- Place the ice-filled cooler in the car with you and not in the hot trunk?
- All of the above?
|
| A7. |
The correct answer is D. These are all good tips to help keep the food
cold. Keeping food cold slows down bacterial growth which helps reduce the risk of
foodborne illness. As an added precaution, you could put a refrigerator thermometer in
with the food to check that the temperature is cold enough (at or below 4°C/40°F). |
| Q8. |
When shopping at the grocery store, you should pick up the cold and
frozen items, first then shop for the other foods, like dry goods. (True or
False) |
| A8. |
False. It’s best to pick up non-perishables (dry goods, e.g. cans,
jars, pasta, flour, etc.) first, then pick up the perishables (refrigerated and frozen
items) last. Keeping food cold (at or below 4°C/40°F) slows down bacterial growth which
helps reduce the risk of foodborne illness. |
| Q9. |
Should you eat leftover pizza that you left out on the counter
overnight? (Question and answer) |
| A9. |
No. Bacteria multiply rapidly at room temperature and can make you sick.
You can’t tell if a food is contaminated with harmful organisms by looking at it,
smelling it or tasting it. You should throw out the pizza this time, but the next time you
have leftovers, refrigerate them within 2 hours or less, so they’re safe to eat the
next day. Keeping food cold (at or below 4°C/40°F) prevents bacterial growth which helps
reduce the risk of foodborne illness. |
| Q10. |
You’ve just gotten back from the grocery store and you’re
putting away a carton of eggs. Where should the eggs be stored?
(Multiple-choice)
- In the cupboard?
- On the door of the refrigerator?
- In the main part of the refrigerator?
|
| A10. |
The correct answer is C. The best way to store eggs is to place them in the
main part of the refrigerator where it’s coldest. Do not place eggs on the
refrigerator door even if you have an egg tray, since the door area is often not cold
enough. Keeping food cold (at or below 4°C/40°F) slows down bacterial growth which helps
reduce the risk of foodborne illness. Keeping eggs in the carton protects them from
absorbing flavours and odours of other nearby foods, keeps the best before date in sight
and protects them from breakage. |
| Q11. |
How soon do leftovers have to be stored in the refrigerator?
(Multiple-choice)
- Within 1 week?
- Within a day?
- Within 2 hours?
|
| A11. |
The correct answer is C. Leftovers like food left over from dinner,
potlucks, parties or picnics, and take out food or food from a restaurant doggy bag should
all be refrigerated within 2 hours or less. Keeping food cold (at or below 4°C/40°F)
slows down bacterial growth which helps reduce the risk of foodborne illness. |
| Q12. |
What are the best ways to store your perishable lunch (e.g. meat or
tuna sandwich, milk, leftovers, etc.)? (Multiple-choice)
- In a paper or plastic bag on your desk?
- In any type of bag as long as it’s in the refrigerator?
- In an insulated lunch bag with a frozen gel pack?
|
| A12. |
The correct answers are B and C. Either way is correct as long as your
lunch is kept cold, at or below 4°C (40°F). Keeping food cold slows down bacterial
growth which helps reduce the risk of foodborne illness. |
| Q13. |
Can you refreeze partially thawed meat and seafood?
(Question and answer) |
| A13. |
Yes. But only food that still contains ice crystals and feels
refrigerator-cold should be re-frozen. If there are no ice crystals, then cook the thawed
food before refreezing it. If the food has been left at room temperature for more than 2
hours, throw it out since it may be contaminated with harmful organisms that may make you
sick. |
| Q14. |
You’ve just finished a roast turkey dinner with all the
trimmings and there’s a lot of leftovers. How should you store the leftover turkey? (Multiple-choice)
- Place the whole leftover turkey in a container and put it in the refrigerator?
- Remove the turkey meat from the bones and place all of the turkey in one container in
the refrigerator?
- Remove the turkey meat from the bones, divide the turkey into shallow containers, cover
and refrigerate?
|
| A14. |
The correct answer is C. By removing the turkey meat from the bones and by
dividing the leftovers into shallow containers, the food will cool down quicker in the
refrigerator. Keeping food cold (at or below 4°C/40°F) slows down bacterial growth which
helps reduce the risk of foodborne illness. |
| Q15. |
Can you place hot food directly into the refrigerator or freezer?
(Question and answer) |
| A15. |
Yes. Hot food doesn’t need to be cooled before you put it in the
refrigerator or freezer. Just portion the food into shallow containers, cover and
refrigerate or freeze. Very hot food should be portioned into shallow containers and
cooled for 30 minutes at room temperature. You can then cover the containers and place
them in the refrigerator or freezer.
The key is to cool food quickly to slow down bacterial growth. Bacteria grow quickly in
the danger zone 4°C to 60°C (40°F to 140°F) so food needs to be cooled to 4°C (40°F)
or lower as quickly as possible. Keeping food cold slow down bacterial growth which helps
reduce the risk of foodborne illness. |
|
|
| Q1. |
Cross contamination is when: (Multiple-choice)
- Someone gets mad at you?
- You get cross-checked playing hockey?
- Harmful organisms are spread from one place to another?
|
| A1. |
The correct answer is C. Cross contamination is when harmful organisms are
spread from one place to another. One way to avoid cross contamination is to always wash
your hands. Wash hands after using the washroom, after playing with your pets, after
touching raw meat, after throwing out the garbage, etc. Just remember to wash your hands
all the time to help reduce the risk of foodborne illness! |
| Q2. |
You can always avoid cross contamination by only having one person
in the kitchen. (True or False) |
| A2. |
False. Even if you’re the only person in the kitchen you can still
cross contaminate and make yourself or other people sick. Make sure to keep raw food
separate from cooked and ready-to-eat food (e.g. bread, washed vegetables). Wash hands
after using the washroom, after playing with your pets, after touching raw meat, after
throwing out the garbage, etc. |
| Q3. |
Can cross contamination happen at the grocery store?
(Question and answer) |
| A3. |
Yes. When shopping, put raw meat and seafood in separate plastic bags and
place them away from other items in your grocery cart. By doing this, raw foods won’t
drip onto or touch other foods and this prevents cross contamination and helps reduce the
risk of foodborne illness. |
| Q4. |
To avoid cross contamination, where should raw meat and seafood be
thawed in the refrigerator? (Multiple-choice)
- On the bottom shelf?
- On the top shelf?
- On the middle shelf?
|
| A4. |
The correct answer is A. Defrost these raw foods in covered containers on
the bottom shelf of the refrigerator so they can’t touch or drip onto other food. |
| Q5. |
Is it safe to use this raw meat marinade on the cooked food?
(Question and answer) |
| A5. |
No. It’s best to save some fresh marinade that hasn’t been in
contact with raw meat. Eating raw meat marinade can cause foodborne illness. Do not
use raw meat marinade on your cooked food unless it’s boiled for 1 minute while
stirring. |
| Q6. |
Should you use the same plate that was used for raw meat for cooked
meat? (Question and answer) |
| A6. |
No. To prevent foodborne illness, don't use the same plate (or utensils)
for raw and cooked meat. Harmful organisms that may be in raw meat can contaminate safely
cooked food. Always use a clean plate (and utensils) for the cooked meat to avoid cross
contamination |
| Q7. |
To prevent harmful organisms from cross contaminating hands,
countertop and kitchen equipment, what should you do? (Multiple-choice)
- Wipe with a dishcloth until they look clean?
- Rinse quickly with cold water?
- Always wash thoroughly with soap and warm water?
|
| A7. |
The correct answer is C. Wash your hands, countertop and kitchen equipment
with soap and warm water after they come into contact with raw meat and seafood and
unwashed produce. Ideally, you should also sanitize the countertop and kitchen
equipment with a bleach mixture (5 mL/ 1 tsp bleach to 750 mL/3 cups water) or a
store-bought kitchen cleaner. Plastic cutting boards and utensils can be placed in the
dishwasher on a full wash cycle. |
| Q8. |
Cross contamination is when harmful organisms are spread from one
place to another. If you use a cutting board and knife to cut up raw chicken and then use
them right away for chopping lettuce for a salad, is this cross contamination?
(Question and answer) |
| A8. |
Yes. The best thing to do is to use another clean cutting board and knife
for the lettuce. If you have to use the same cutting board and knife that was used for the
raw chicken, be sure to wash them properly with soap and warm water. Ideally, you
should also sanitize the cutting board and knife with a bleach mixture (5 mL/ 1 tsp bleach
to 750 mL/3 cups water) or a store-bought kitchen cleaner or in the dishwasher. |
| Q9. |
How can you avoid cross contamination at the grocery store?
(Multiple-choice)
- By placing raw meat and seafood in plastic bags before you put them into the shopping
cart?
- By not placing raw meat and seafood in the same bag with each other or with other foods?
- By telling the store manager if you find raw meat or seafood juices dripping in the
display cases?
- All of the above?
|
| A9. |
The correct answer is D. In this case, the goal of cross contamination is
to avoid raw meat or seafood juices from coming into contact with other foods. Preventing
cross contamination helps reduce the risk of foodborne illness. |
| Q10. |
A good tip to help avoid cross contamination is to use separate
cutting boards, but what should these boards be used for? (Multiple-choice)
- Use one for preparing lunch items and another for preparing dinner items?
- Use one for raw meat and seafood and another one for cooked and ready-to-eat food, like
bread and washed produce?
- Use one for foods that are high fat and another for foods that are low fat?
|
| A10. |
The correct answer is B. Use separate cutting boards for raw meat and
seafood and another for cooked and ready-to-eat foods. A good way to remember which board
is for which, is to have different coloured cutting boards. Preventing cross contamination
helps reduce the risk of foodborne illness. |
| Q11. |
Once you wash your lettuce, you can place it back into the original
bag. (True or false) |
| A11. |
False. Place washed lettuce in clean containers. Do not put clean lettuce
back into the original bag because the original bag may contain sand, dirt and harmful
organisms which will re-contaminate your clean lettuce. |
| Q12. |
Is it safe to "double dip" with a spoon when you’re
checking the seasoning of food? (Question and answer) |
| A12. |
No. You should not double dip because this spreads harmful organisms from
your mouth to the food. Instead, use a clean spoon each time you check the seasoning of
the food. |
| Q13. |
You’ve used a pair of scissors to open a package of bacon for
breakfast. What should you do with the scissors now? (Multiple-choice)
- Wash them properly before putting them away?
- Wipe them with a kitchen towel and put them back in the drawer?
- Rinse them quickly under the tap and put them back in the drawer?
|
| A13. |
The correct answer is A. Carefully wash scissors with soap and warm water
or place them in the dishwasher to be cleaned. |
| Q14. |
Which type of cutting board should be used in the kitchen?
(Multiple-choice)
- Plastic
- Wood
- Either
|
| A14. |
The correct answer is C. You can use either a plastic or wooden cutting
board. Just make sure that you thoroughly clean the board by hand, or place it in the
dishwasher and wash on a full wash cycle. Proper cleaning and sanitizing is
important to prevent cross contamination and reduce the risk of foodborne illness. Some
people prefer plastic boards because they can put them in the dishwasher. Replace boards
when they become grooved and worn. |
| Q15. |
Who are most susceptible to severe bouts of foodborne illness?
(Multiple-choice)
- Older adults and people with weakened immune systems?
- Pregnant women?
- Young children?
- All of the above?
|
| A15. |
The correct answer is D. Although anyone can get foodborne illness, these
groups are the most at risk. Foodborne illness symptoms can range from flu-like (which are
usually temporary) to kidney disease (which can be permanent). The most common symptoms
include stomach cramps, nausea, vomiting, diarrhea, headache and fever. |
