Human Nutrition: Chapter 13 Exercise

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. True False