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Food Safe Considerations
1. In one year, _______________ Canadians get sick from a food-borne illness.
2. The main cause for food-borne illness is ________________________________________.
3. Tiny _________________ in food grow when the food is warm enough but not too warm.
4. The temperature range of from ___________ to _____________ Celsius is where bacteria grow
well.
5. When the temperature is from 20-37 (room temp to human body temp), bacteria can reproduce
every ______ seconds.
6. Foods rot and spoil when _______________ are allowed to grow in the food.
7. Below 4 celsius (refrigerator temperature), bacteria growth is _______________.
8. Above 82 celsius, most bacteria are ______________.
9. The ____________ zone is the temperature range from 4 celsius to 60 celsius in which bacteria can
___________________.
10. The danger zone in Fahrenheit is from ___________ to ______________ Fahrenheit.
11. The four worst food handling procedures are to 1) Improperly __________ food, 2) Prepare food
much too ______________ in advance, 3) Have a food handler/preparer who is ______________
with some disease-causing organism, 4) Not keeping warm food ______________ enough.
12. ________________ are extremely small organisms seen only with a microscope.
13. _______________ are disease-causing microbes.
14. Four bacteria that can cause food illness are ____________________, _______________________,
_____________________ and _____________________
15. The smallest pathogens are the ___________________ like Hepatitis A and Norwalk.
16. Larger organisms in food like tapeworms and roundworms are called __________________ and
they benefit themselves while harming the organism they are in.
17. Giardia is a ____________________ that causes Beaver fever a sickness causing diarrhea and
intestinal problems. Giardia is found in BC in all natural ________________.
18. ______________ are microbes that often produce ______________ growths on spoiling foods.
19. Microbes require 4 or 5 conditions for growth including: 1) Microbes need the right ___________
source, 2) Microbes need the right ________________, 3) Microbes need ____________________,
4) Microbes need the right ___________ which is not too acidic or too basic, 5) Most microbes
need _____________ , but viruses and some bacteria do not.
Food Safe Considerations
20. A pH of from __________ to ____________ is acidic.
21. A pH range from ____________ to __________ is basic or alkaline.
22. A pH of ___________ is neutral.
23. Most bacteria grow well in a pH range from ____________ to _____________.
24. Pickled foods keep bacteria from growing because they are in a pH range of ________ to
__________.
25. Staphylococcus is a bacteria commonly found on people’s skin and _____________.
26. When a person touches food with unwashed hands or coughs onto it, there is a chance from _____%
to _______% that the food will become infected with staphylococcus bacteria.
27. Staph poisoning results in ______________ cramps and ________________.
28. Staph bacteria cause sickness by making _____________ which are not destroyed when the food is
_____________.
29. If food with staph bacteria is kept in a warm environment for more than __________ hours it may
develop enough toxins to harm people.
30. Two main foods that may carry Salmonella bacteria are _____________ and _____________.
31. Salmonella attack body organs including the _____________ and ________________ which leads
to fever, diarrhea and vomiting.
32. Children and sick or _________________ persons may develop life-threatening conditions from
Salmonella poisoning.
33. When food is cooked, Salmonella bacteria are _____________________ and this eliminates the
danger of food-poisoning because Salmonella do not make ____________ (poisons).
34. Raw fish that is used for ___________must be very fresh and from a reputable source to prevent
Salmonella food-poisoning.
35. _________________ is a bacteria that sometimes is found in ground meats like hamburger.
36. Red animal meats, especially ground meats should never be eaten ____________ and should be
cooked to an internal temperature of ____________ Celsius (160 F).
37. _____________ bacteria, commonly found around farms, can get into meat and dairy products.
38. In Canada, Listeria poisoning has been in processed _______________ meats, hotdogs and
_____________ cheeses.
Food Safe Considerations
39. Pregnant women eating Listeria-contaminated products will likely _____________________their
babies.
40. Listeria is killed at temperatures above ____________ Celsius.
41. When working with meats, it is a good safety practice to _______________ the working surfaces
after finishing the meat handling.
42. Foods are said to be _____________________ when they get chemical poisons in them.
43. Objects like hairs that drop into food can bring ______________ into the food which are on the
objects.
44. _______________ that walk over food can bring microbes into the food since they often also walk
on wastes and decaying objects that are full of microbes.
45. When washing hands before food handling, the ______________ should be scrubbed if possible.
46. Hands should be washed with water for ___________ seconds.
47. Hands should be dried with a fresh______________ towel.
48. The paper towel used to dry a person’s hands should be used to turn off the ____________ and then
should be disposed of. In a washroom which has a handle or door knobs, the used paper towel
should be used to open the door and then be disposed of.
49. When working with food, if you ___________ a part of yourself, your clothing or another person,
you should _______________ your hands.
50. __________________-___________________ is when one food which may carry illness-causing
bacteria (meat) is mixed with another food (vegetables) that normally do not carry these bacteria.
51. Cutting boards and knives used to prepare meats should be ______________ from cutting boards
and knives used to prepare vegetables and salads to avoid cross-contamination.
52. When working with meats and especially poultry, the cutting boards and working surfaces should
be washed with _______________________.
53. A poultry that is stuffed should never be ___________________ but should immediately be cooked.
54. After cooking poultry, stuffing should be __________________ and should be served or stored at
an appropriate temperature.
55. When storing or defrosting uncooked poultry, it should be placed on the ____________ refrigerator
shelf, never on top of _____________________ to prevent the dripping of poultry juices to food
below it.
56. Thawed poultry should be cooked within __________ days.
Food Safe Considerations
57. Chilled poultry and stuffing should be eaten within ____________ days.
58. A person with hand cuts or sores should _______________________.
59. Four main food safe precautions are to ________________ hands, to __________________ meats
and vegetables when preparing them, to use ___________________ above the danger zone when
cooking, and to ________________ foods that are cooked or left over as soon as possible in a
temperature below the danger zone. The danger zone is from ___________ to ____________
Celsius.