Lesson Two: What are Consumer Control Points? Achievement Test
Your Last Name Last four digits of your home phone number   1. A common food handling mistake is Using a wood cutting board Allowing pets in the kitchen Cooling foods too slowly Not wearing rubber gloves 2. Consumers can control the safety of their food by Minimizing length of time potentially hazardous foods are in the TDZ Spraying disinfectant on all foods Rinsing cutting boards and equipment with cool water Purchasing foods needed each day 3. A safe practice to follow when preparing a Thanksgiving day turkey is to Stuff the raw turkey cavity with dressing the night before Cook the turkey slowly in the oven through the night (a 12 hour roast) Thaw the frozen raw turkey in the sink with hot water Pan the thawed turkey and refrigerate the night before 4. When purchasing food, it is advisable to Put fresh produce in cart by fresh meats. Buy foods past expiration date for good deals Shop for groceries first while out running errands Select meat and dairy products last so items stay cold 5. At home, Store meats in the refrigerator (41°F or less) on a plate or tray Place canned foods in the refrigerator Put produce items directly under thawing raw meat Wash your hands after all the food has been put away 6. One way cross-contamination can occur is: Foods thawed on the counter at room temperature Apples stored in cool area Raw poultry juices dripping on fresh lettuce A knife used to cut both onions and tomatoes 7. You plan to strip raw chicken and croutons for a chicken ceasar salad. After cutting up the chicken you should Wipe the cutting board and knife with a damp cloth Turn the cutting board over but use the same knife Use a cutting board intended for products that will be cooked after the chicken has been cut. Wash, rinse, sanitize and air dry the cutting board and knife after the chicken is cut. 8. The safest way to be sure the Thanksgiving turkey is fully cooked is Check that the timer inserted by the packer pops open. See if the leg moves easily when jiggled. See if the juices run clear. Check that a thermometer reading by the breast and leg joint reads at least 165°F. 9. You had pizza delivered last evening and left it out all night. What should you do with the leftover pizza this morning? Store it tightly covered in the refrigerator. Reheat to 165°F and have it for breakfast Reheat the pizza and then refrigerate it. Throw the leftover pizza away. 10. When using a microwave oven to thaw meat, poultry, or fish, Thaw only medium to large pieces Refrigerate immediately after thawing Place in a foil pan Cook to the proper internal temperature immediately after thawing 11. Leftover hot foods should be placed in the refrigerator In the container in which the product was purchased Within four hours of cooking In shallow containers for quick cooling Directly from the oven in the pan used for cooking 12. To safely reheat leftovers, they should reach an internal temperature of 135°F 165°F 145°F 155°F 13. When preparing raw hamburger patties for a tailgate event Shape beef into patties just prior to grilling. Pack with onions to help decrease growth of pathogens. It is not necessary to have a cooler as usually cold weather. Keep raw patties in separate containers from foods that will be eaten raw. 14. When grilling hamburger patties, be sure they are thoroughly cooked (160°F) by Using a thermometer inserted in several patties. Checking time on the grill. Checking that meat is browned. Smelling to be sure they are cooked. 15. All cold potentially hazardous food for a tailgate should be stored covered ______ until service. At 41°F (5°C) or less At room temperature In the trunk of the car All of the above Please answer the following questionnaire—your responses will help us improve these and other food safety lessons. Click on the submit button at the bottom of this page to submit both the test and the questionnaire. You may then print the certificate with your score for the Lesson 4 test. I. It was easy to navigate this lesson. Disagree Slightly disagree Neutral Slightly Agree Agree II. The Internet is an interesting way to learn about food safety. Disagree Slightly disagree Neutral Slightly Agree Agree III. This lesson increased my awareness of food safety. Disagree Slightly disagree Neutral Slightly Agree Agree IV. This lesson make me want to learn more about food safety. Disagree Slightly disagree Neutral Slightly Agree Agree V. This lesson will encourage me to practice safe food handling. Disagree Slightly disagree Neutral Slightly Agree Agree VI. I would recommend this lesson to other students. Disagree Slightly disagree Neutral Slightly Agree Agree VII. What did you like most about this lesson? VIII. What did you like least about this lesson?
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