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KSDE - Child Nutrition & Wellness

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HealthyHands

FridgeFacts

CookingCare

Don’t Cross Me!

HappyHolidays!

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Clean It Up!

FOOD SAFETY More Food Safety

Wearing false or painted _________

can hide dirt and lead to physical

contamination of food.

Fingernails

After handling pets, ________ should be

washed.

Hands

Kansas State University

Licking raw cookie dough off the mixing

spoon could cause this foodborne illness.

Salmonellosis

When serving food at a church supper, servers should wear _________

_________.

Plastic gloves

This simple step in personal hygiene can prevent many cases of

foodborne illness.

Handwashing

USDA/FSIS

This method of thawing frozen meats can lead

to bacterial growth

Thawing meat at room temperature

USDA/FSIS

Leftovers should be refrigerated within

_____ hours of preparation.

Two

This piece of equipment can verify

the temperature of foods in cold storage.

A refrigerator/freezer thermometer

USDA/FSIS

When serving cold foods, they should be kept below ______.

40°F

USDA/FSIS

This pathogen is sometimes called the

“cafeteria germ” because of improper

cooling.

Clostridium perfringens

Before handling food, you should wash your hands for a minimum of how many seconds?

Twenty

Kansas State University

All fruits and vegetables should be

washed with this before consuming.

Plain water

USDA/FSIS

To reduce the spread of bacteria and for easy

cleanup, use these once and simply throw them

away

Paper towels

Crumbs or food particles in food storage areas can invite _____.

Pests

USDA/ARS

A bleach sanitizer solution is made of one

________ bleach per ______ water.

A tablespoon and gallon or a teaspoon and quart

What is a food-safety term for the

temperature range of 40°F to 140°F?

The Temperature Danger Zone

USDA/FSIS

What term describes brown color in ground meat that has not yet

reached a safe cooking temperature?

Premature browning

USDA/FSIS

Cooking ground meat to 160°F can prevent

the growth of this well-known pathogen.

E. coli O157:H7

USDA/FSIS

Always take the temperature in the ____ or thickest part of the food product with a

calibrated thermometer.

The center or middle

USDA/FSIS

Holding foil-wrapped baked potatoes below

140°F can encourage the growth of this pathogen.

USDA/ARS

Clostridium botulinum

Raw meat and poultry should not be ______ because of potential

cross-contamination. This is a new

MyPyramid guideline.

Washed

USDA

When thawing meat in the refrigerator, place it on a plate on the ______

shelf.

Bottom

USDA/FSIS

This popular dish scrubber can harbor millions of bacteria.

A sponge

These pieces of equipment should be

washed between cutting raw and ready-

to-eat foods.

A cutting board and knife

USDA/FSIS

At the grocery store, use these to prevent

meat juices from dripping to other

foods.

Plastic bags

USDA/FSIS

After a holiday buffet, perishable foods should be refrigerated within

____ hours.

Two

USDA/FSIS

A frozen turkey will take about

___ percent longer to cook

Fifty

USDA/FSIS

Whole-muscle meats can be safely cooked to this temperature

(lower than ground meats).

145°F

USDA/FSIS

Frozen turkeys can be thawed in _____ water

as a safe thawing method.

Running cold

To mail perishable foods, they should be

shipped at this temperature.

Refrigerated or frozen

USDA/FSIS

PathogenPower

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More FOOD SAFETYGobble!Gobble!

A SummerBreeze

BiotechnologyBasics

IrradiationRadar

Divert aDisaster

Ultimate Food Safety

This cooking method causes the turkey meat

to become pink.

Smoking

NTF/eatturkey.com

Oil used to deep fry a turkey can be reused

________ or ________ times.

Three or four

NTF/eatturkey.com

When roasting a turkey with stuffing, the

stuffing should reach this temperature.

165°F

USDA/FSIS

When thawing a turkey in the

refrigerator, allow 24 hours for every _____

or _____ pounds.

Four or five

If these paper-wrapped turkey parts are

accidentally cooked with the turkey, they

are safe to eat.

Giblets

NTF/eatturkey.com

Incidences of foodborne illness peak during

these months.

May through August (summer months)

Raw eggs could cause this foodborne illness in homemade ice cream.

Salmonellosis

This popular picnic food should be heated

to a steaming-hot pointto prevent Listeriosis.

Hot dogs

After grilling meat, place the finished meat on this type of surface.

USDA/FSIS

A clean plate or serving dish

Name a type of flavoring sauce used in grilling meats that should not be reused

unless heated to boiling.

Marinade

USDA/FSIS

What can be a temporary solution to keep foods frozen

during a power outage? Be careful! Use gloves!

Dry ice

During a fire, canned foods may become

unsafe, as indicated by

this visual clue.

Ruptured cans

This is the best solution for any type of food

contaminated in a flood.

Throw it away

USDA/FSIS

A full freezer kept closed during a power

outage will stay cold for about _____ hours.

48

Because of this unfortunate event,

frozen foods must be individually examined. Ice crystals are a sign foods can be refrozen.

Accidental thawing or power outage

This form of biotechnology

transfers a gene from one plant to another.

Genetic engineering

Biotechnology involves changing a plant’s _ _ _.

DNA

Biotechnology can help human health by improving the

________ value of food.

Nutritional

This word means the ability to withstand the

effects of an outside factor, such as insects

or drought.

Resistance

USDA/ARS

Once considered harmful to monarch

butterflies, this biotech crop is no longer deemed harmful.

Bt corn

USDA/ARS

Irradiation can also be described as cold

______________.

Pasteurization

Product Container

Process Conveyor

Magnetic Scanning System

Accelerating Waveguide

Input RF Power

Injector

Surebeam Corp.

This form of irradiation is machine-produced

and powered by electricity. It is also

used in hospitals.

X-ray

Irradiated foods must be identified with this

symbol

Radura

USDA

Irradiation can kill these, which can reduce

infestation.

Insects

USDA/ARS

Irradiation is not a replacement for this

important food- handling practice.

Good personal hygiene procedures

USDA/FSIS

E. Coli O157:H7 causes this deadly illness

USDA/ARS

Hemolytic uremic syndrome (HUS)

Salmonella is a concern in this poultry product.

Eggs

This pathogen is typically associated with starch foods,

such as potatoes and cooked rice.

Bacillus cereus

USDA/ARS

This pathogen likes to grow at refrigerator

temperature.

USDA/FSIS

Listeria monocytogenes

This pathogen is found in the nose, throat,

and on hair and skin of many healthy people.

Staphylococcus aureus

Topic: Common Sense

A good rule when concerned about the safety of any food:

“When in doubt, throw it out!”

Because of the many risks involved, it is the role of the consumer to take

responsibility for food during all stages. Be a wise consumer and

practice proper food handling habits at all times. You can learn to make cooking a safe experience for

yourself and your family.

Developed by: Karen Blakeslee, M.S., Extension AssociateFood Science Institute, Dept. of Animal Sciences and Industry

Kansas State UniversityFebruary 2006; updated and revised July 2009

USDA/ARS

Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products

not mentioned.

Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case, credit Karen Blakeslee, Food Safety

Quiz, Kansas State University, July 2009.

Kansas State University Agricultural Experiment Station

and Cooperative Extension Service

K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and

June 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of Agriculture

Cooperating, Fred A. Cholick, Director.