Show:
Hand Washing
Food Preparation
Shopping
Food Storage
Starts with 'C'
100
The water temperature that should be used when washing your hands.
What is warm water?
100
This tool can be used to ensure proper heating of food products.
What is a food/meat thermometer?
100
The label that tells consumers important information about when to use the product by.
What is the best before date (use by date)?
100
To cool by refrigeration.
What is to chill?
100
A main source of E.coli O157:H7.
What are cattle?
200
This is a proper time for handwashing.
What is 1. before beginning food preparation 2. after handling raw meats 3. before eating 4. after playing with animals/pets 5. after using the bathroom?
200
Washing hands, counters, cutting boards, and utensils after they touch raw meat is important to avoid this.
What is cross-contamination?
200
A defect on produce which encourages pathogen growth.
What is a bruise?
200
This is the proper method to cool cooked foods.
What is storing food in shallow containers in the refrigerator?
200
After eating this symptoms can occur in about 2-5 days.
What are contaminated foods/drinks?
300
The length of time one must wash their hands.
What is 15-20 seconds?
300
The area of the kitchen where proper defrosting of food should take place.
What is the refrigerator, in the sink under cold running water or in the open microwave?
300
Foods that should be selected last when grocery shopping.
What are frozen foods and perishables?
300
The longest amount of time you should leave cooked/prepared foods at room temperature.
What is 2 hours?
300
The age group that is most prone to complications of E.coli.
What are children?
400
Proper handwashing follows these steps. 1. Wet hands with warm water 2. Rinse soap 3. Turn off taps with paper towel 4. Apply soap 5. Lather all surfaces of hands for 15 seconds 6. remove hand and arm jewellery 7. dry hands
What is 6, 1, 4, 5, 2, 7, 3?
400
The internal temperature which ground beef should be cooked to.
What is 160°F (71°C)?
400
Products that should be placed in seperate shopping bags in order to avoid cross-contamination.
What are raw meats and ready to eat produce (fruits & vegetables etc.)?
400
The proper placement of raw meat products in the refrigerator.
What is the bottom shelf? (below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation)
400
Feeding this to cows increases the likelihood of E.coli.
What is corn?
500
A part of your hand that has been known to help in the spread of bacteria and viruses.
What are long/artificial nails?
500
The internal temperature that leftovers should reach during reheating.
What is 165°F (74 °C)?
500
Any voluntary corrective action by a company needed to protect consumers from potentially adverse effects of a contaminated, adulterated or misbranded product.
What is a food recall?
500
The temperature your refrigerator should be set at to ensure the proper storage of food.
What is 40°F (4.5 °C) or lower?
500
Hemolytic Uremic Syndrome (HUS) which can occur in some people affected by E.coli.
What is a chronic sequelae (complication) of E.coli?