Name _______________________________________________________ Date _____________________ Per.

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Activity 2.1
Test Your Food Safety IQ
Directions
Mark each of the following statements related to food safety as either true (T) or false (F). For each false
statement, rewrite it to make it a true statement, for each true statement write the page number where
answer can be found.

_________ 1. Common foods such as beef, chicken, and fish can cause foodborne illnesses.

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_________ 2. Even healthy people can cause illness by carrying microorganisms to food.

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_________ 3. Proper handwashing includes scrubbing hands and arms for 10 to 15 seconds.

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_________ 4. “Clean” and “sanitized” mean the same thing.

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_________ 5. A turkey can be safely thawed at room temperature if it is left out no longer than 24 hours.

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_________ 6. Receiving food during busy times is good because there are more people present.

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_________ 7. Cooled food may be reheated in hot-holding equipment.

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_________ 8. Even if your hands are clean, never touch any part of a glass, dish, or utensil that will touch food
or a guest’s mouth.

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_________ 9. Washing dishes in detergent also sanitizes them.

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_________ 10. Even water and ice can carry pathogens.

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 Activity 2.1
Test Your Food Safety IQ
Instructor Setup
Before beginning Chapter 2: Keeping Food Safe, have students complete the “Test Your Food Safety IQ” exercise.

T 1.

T 2.

T 3.

F 4. “Clean” means free of visible soil, such as dirt, dust, and food waste, while “sanitized” means
the levels of disease-causing microorganisms, or pathogens, have been reduced to safe
levels on a clean surface.

F 5. Food should be thawed by one of these methods: 1) under refrigeration at 41°F or below; 2)
submerged under running, potable water at 70°F or lower; 3) in a microwave oven if it will
be cooked directly after; or 4) as part of the cooking process. A turkey would most likely be
thawed by refrigeration.

F 6. Food should be received when the receiver has time to inspect the shipment carefully.

F 7. Hot-holding equipment should not be used to reheat food unless it is designed to do so

because the food may not reach the proper temperature within two hours.

T 8.

F 9. Cleaning removes dirt you can see. Sanitizing reduces the number of pathogens, such as
bacteria, to safe levels.

T 10.

Instructor Debrief

Review the correct answers with students.

Once you have completed Chapter 2, ask the students to complete the activity again. Then ask them the
following questions:

1. How have their scores improved?

2. What information in Chapter 2 surprised them the most?
3. How has their behavior at home changed because of the information learned in Chapter 2?