Food safety and contamination

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This is a "yes or no" activity, in other words, "true or false".

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grado superior

others

technical english

chemistry and environmental health

Âge recommandé: 18 ans

55 fois fait

Créé par

María Isabel Sandoval Domínguez

Spain

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Food safety and contaminationVersion en ligne This is a "yes or no" activity, in other words, "true or false". par María Isabel Sandoval Domínguez 1 Take a bite of left-over food in the refrigerator and eating it if it tastes good, is safe. Sí No 2 Since only the inside of melons (such as watermelon) is eaten, does their outer rind need to be washed? Sí No 3 Should you wash raw meat and poultry before preparing it? Sí No 4 If you’ve never gotten sick from food that you prepare — even though you don’t follow “food safety guidelines” — could it make someone else sick? Sí No 5 Freezing food kills bacteria that causes food-borne illness. Sí No 6 You are more likely to cut yourself with a sharp knife than a dull knife. Sí No 7 It is a good idea to place a damp washcloth under his cutting board to steady it. Sí No 8 You should always hand wash your knives. Sí No 9 When cutting it is okay to be crowded. Sí No 10 The proper procedure for washing hands is to use warm/hot, soapy water for a minimum of 2 minutes, and dry with a disposable towel. Sí No 11 Pouring used grease down the sink could clog pipes, and contaminate the water system. Sí No 12 Farmer’s crops becoming contaminated by pesticides is an example of direct contamination. Sí No 13 Microorganisms can easily be seen by the human eye, and present no danger to the safety of food. Sí No 14 Jewellery on the arms and hands can contribute to physical hazards in foods. Sí No 15 Using a knife to cut raw chicken on a cutting board would make it unsanitary to use on other foods due to cross contamination. Sí No 16 Food safety is the practice of handling food in ways that prevent contamination or spoilage. Sí No 17 The optimal temperature for your refrigerator is 4 degrees Fahrenheit. Sí No 18 Food stored constantly at 0º Fahrenheit will remain safe for 5 years. Sí No 19 Salmonella typhi is commonly linked with ground beef. Sí No 20 Smoking in the production area is a fire risk. Sí No

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