Food Safety
Grade 7•45 minutes
Learning Objective
I can explain how to prevent foodborne illnesses by following safe food handling practices.
Practice Questions
This lesson includes 7 practice questions to reinforce learning.
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1. Explain why it is important to keep potentially hazardous foods out of the temperature danger zone (41°F - 135°F).
2. Describe three specific actions food handlers can take to prevent cross-contamination in a kitchen.
3. A restaurant prepares a large batch of chili. After cooking, the chili is left at room temperature for several hours before being refrigerated. Explain the potential dangers of this practice and what steps should be taken to ensure food safety.
...and 4 more questions
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