Title ABC/123 Version X 1 Food Safety Worksheet Answer Key SCI/241 Version 7 1 University of Phoenix Material Food Safety Worksheet Answer Key Read each of the following scenarios Scenario 1: 1. Based on Scenario 1, what are the possible sources of food-borne illness? a. Using the same knife to trim the raw steak and then cut up vegetables for the potato salad. It would be best to use completely separate utensils and cutting boards for raw meat and ready-to-eat foods. If this is not possible, it is very important that the utensils and cutting board be thoroughly washed with hot soapy water to prevent cross-contamination. b. Leaving the potato salad and meat sitting out at room temperature on a hot day for an extended period of time. The combination of leaving the food out on the counter while Jeremiah got ready for the BBQ and then leaving it out at the actual event, this creates an environment that is ideal for growth of pathogenic bacteria. c. Cooking the burgers to medium doneness. Ground meats need to be cooked thoroughly (no pink); not doing so poses potential for serious food-borne illness. 2. Although Jeremiah did not get sick, there were several areas throughout Jeremiah’s day that could have led him to a serious case of food-borne illness. Point out these areas and briefly explain why they are of concern and what Jeremiah could have done differently. a. Leaving the groceries in the hot trunk. Even though only for a short period of time, it would be best to make the grocery store the last stop before heading home, especially on a hot summer day. If this is not possible, consider keeping a cooler in the car to help keep groceries cooler during transport home. b. Placement of raw meat in the refrigerator. Raw meat should be placed on the bottom shelf of the refrigerator, or in the specialized meat drawer. Raw meat contains juices that could potentially leak out and drip down on foods below. c. Using the same knife and cutting board for raw meat and ready-to-eat foods. This leads to cross-contamination. If it is not possible to use completely separate cutting boards and utensils in preparation of raw meat and ready-to-eat foods, it is necessary to wash the utensils and cutting board with hot soapy water in between (if the raw meat is prepared before the ready-to-eat foods). d. Leaving the food sitting out for an extended period of time. Room temperature is within the temperature danger zone. Leaving food sitting out in the temperature danger zone poses significant concern for food-borne illness. e. Not cooking the ground meat thoroughly. Ground meat must be cooked so that there is no pink in the middle. Unlike a steak that only needs the outer surfaces to be cooked to kill off any potentially pathogenic bacteria, ground meat may have pathogenic bacteria anywhere throughout the meat. 3. Why is it safe for steak to be pink in the middle, but potentially dangerous for a hamburger not to be cooked all the way through? A steak only ...

1. Title
ABC/123 Version X
1
Food Safety Worksheet Answer Key
SCI/241 Version 7
1
University of Phoenix Material
Food Safety Worksheet Answer Key
Read each of the following scenarios
Scenario 1:
1. Based on Scenario 1, what are the possible sources of food-
borne illness?
a. Using the same knife to trim the raw steak and then cut up
vegetables for the potato salad. It would be best to use
completely separate utensils and cutting boards for raw meat
and ready-to-eat foods. If this is not possible, it is very
important that the utensils and cutting board be thoroughly
washed with hot soapy water to prevent cross-contamination.
b. Leaving the potato salad and meat sitting out at room
temperature on a hot day for an extended period of time. The
combination of leaving the food out on the counter while
Jeremiah got ready for the BBQ and then leaving it out at the
actual event, this creates an environment that is ideal for growth
of pathogenic bacteria.
c. Cooking the burgers to medium doneness. Ground meats need
to be cooked thoroughly (no pink); not doing so poses potential
for serious food-borne illness.

2. 2. Although Jeremiah did not get sick, there were several areas
throughout Jeremiah’s day that could have led him to a serious
case of food-borne illness. Point out these areas and briefly
explain why they are of concern and what Jeremiah could have
done differently.
a. Leaving the groceries in the hot trunk. Even though only for a
short period of time, it would be best to make the grocery store
the last stop before heading home, especially on a hot summer
day. If this is not possible, consider keeping a cooler in the car
to help keep groceries cooler during transport home.
b. Placement of raw meat in the refrigerator. Raw meat should
be placed on the bottom shelf of the refrigerator, or in the
specialized meat drawer. Raw meat contains juices that could
potentially leak out and drip down on foods below.
c. Using the same knife and cutting board for raw meat and
ready-to-eat foods. This leads to cross-contamination. If it is
not possible to use completely separate cutting boards and
utensils in preparation of raw meat and ready-to-eat foods, it is
necessary to wash the utensils and cutting board with hot soapy
water in between (if the raw meat is prepared before the ready-
to-eat foods).
d. Leaving the food sitting out for an extended period of time.
Room temperature is within the temperature danger zone.
Leaving food sitting out in the temperature danger zone poses
significant concern for food-borne illness.
e. Not cooking the ground meat thoroughly. Ground meat must
be cooked so that there is no pink in the middle. Unlike a steak
that only needs the outer surfaces to be cooked to kill off any
potentially pathogenic bacteria, ground meat may have
pathogenic bacteria anywhere throughout the meat.
3. Why is it safe for steak to be pink in the middle, but
potentially dangerous for a hamburger not to be cooked all the
way through? A steak only needs the outer surfaces to be
cooked to kill off any potentially pathogenic bacteria, while

3. ground meat may have pathogenic bacteria anywhere throughout
the meat.
Scenario 2:
1. How could this illness have been prevented?
a. Putting the lid on the hot lasagna while it was cooling.
Leaving the lid on will hold in the heat and prolong the cooling
process.
b. Leaving the lasagna out to cool for 4 hours. The lasagna
should not sit out in the temperature danger zone any longer
than 2 hours. To speed up the cooling process, (in addition to
leaving the lid off), put the lasagna into a shallow dish.
2. Based on the incubation period and symptoms of the illness,
what is the most likely microorganism responsible for this
illness? Based on the incubation period and symptoms, it is
most likely the Staphylococcus aureus bacterium that is
responsible for this illness.
3. Describe the temperature danger zone. Temperature danger
zone: 40 to 140 degress F. This is the temperature range where
bacteria can thrive. The best chance of preventing food-borne
illness is to keep cold food cold (below 40 degrees F) and hot
foods hot (above 140 degrees F).
4. How could Martha have sped up the cooling process of the
lasagna?
a. Leave the lid off
b. Put the food into shallow containers – thick, dense food will
hold in the heat.
c. Put ice packs under the container
1. If the leftover lasagna was thoroughly reheated, (which it
was), how did it still lead to food-borne illness? Staphylococcus
aureus is a bacterium that produces toxins. Reheating the
lasagna would kill the bacterium, but not the toxin, which is

4. responsible for causing the actual illness.
Scenario 3:
1. What could be the cause of Sally and her family members’
illness?
a. Leaving the chicken out on the counter (in the temperature
danger zone) for 3 hours to marinate.
b. Serving the marinade that contained raw meat.
2. How could this illness have been prevented?
a. Marinate the chicken in the refrigerator.
b. Bring the marinade to a boil to kill off any potentially
pathogenic bacteria from the raw meat.
Copyright © XXXX by University of Phoenix. All rights
reserved.
Copyright © 2013 by University of Phoenix. All rights reserved.
Title
ABC/123 Version X
1
Food Safety Worksheet
SCI/241 Version 7
1
University of Phoenix Material
Food Safety Worksheet
Read each of the following scenarios.
Scenario 1:
Jeremiah went grocery shopping on a hot summer day. He
bought food for an upcoming family BBQ; ground beef for
hamburgers, a couple of steaks, and the ingredients for making
potato salad.
When he left the store, he put his groceries in the trunk and

5. stopped by the sports outlet store to pick up a Frisbee and
croquet set. It took about 10 minutes at the sports store, and
then Jeremiah headed home to prepare the food. He was
concerned that it had been too hot in the car, but everything was
still cold when he got home.
Jeremiah took the groceries home and put everything in the
refrigerator. The meat fit well on the top shelf, right above the
potato salad ingredients.
Later on, he got the groceries out to prep everything for the
BBQ. He cooked the potatoes and used a sharp knife to trim
some excess fat off of the raw steaks. Then he cut up the rest of
the vegetables for the potato salad with the sharp knife on a
cutting board.
Jeremiah formed the hamburger patties, seasoned the steaks, and
finished making the potato salad. With only about 45 minutes to
go before leaving for the BBQ, Jeremiah left everything sitting
out on the counter while he showered and got ready.
When he arrived at the BBQ, he set the potato salad on the
picnic table and went to grill the steaks and burgers. He cooked
both to about medium doneness, meaning both were pink in the
middle.
Jeremiah enjoyed one of the steaks he prepared and gave one to
his cousin. The other family members enjoyed the burgers and
potato salad; in fact, Jeremiah didn’t have a chance to try the
salad. A couple of days after the BBQ, Jeremiah learned that
everyone at the BBQ, with exception of himself and his cousin,
experienced a bout of flu-like symptoms the following day.
Write 50- to 150-word responses to each of the following
questions. Be clear and concise, use complete sentences, and
explain your answers using specific examples.
1. Based on Scenario 1, what are the possible sources of food-

6. borne illness?
2. Although Jeremiah did not get sick, there were several areas
throughout Jeremiah’s day that could have led him to a serious
case of food-borne illness. Point out these areas and briefly
explain why they are of concern and what Jeremiah could have
done differently.
3. Why is it safe for steak to be pink in the middle, but
potentially dangerous for a hamburger not to be cooked all the
way through?
Scenario 2:
After enjoying a delicious dinner of lasagna, Martha cleaned up
the kitchen and left the covered tray of leftover lasagna on the
counter to cool. Since the lasagna was so dense and thick, it
took about 4 hours for it to feel cool enough to go into the
fridge for the night. The next day, Martha served leftover
lasagna for lunch. She heated the lasagna thoroughly and it was
finished.
Within about 2–3 hours, everyone who ate the lasagna
developed stomach cramps, fever, and nausea; most eventually
started vomiting. The illness was pretty awful, but thankfully
relatively short-lived.
Write 50- to 150-word responses to each of the following
questions. Be clear and concise, use complete sentences, and
explain your answers using specific examples.
1. How could this illness have been prevented?
2. Based on the incubation period and symptoms of the illness,
what is the most likely microorganism responsible for this
illness?
3. Describe the temperature danger zone.
4. How could Martha have sped up the cooling process of the
lasagna?

7. 5. If the leftover lasagna was thoroughly reheated, (which it
was), how did it still lead to food-borne illness?
Scenario 3:
Sally was making marinated shish-kabobs to grill for dinner.
She made a beautiful marinade and then cut up the raw chicken
on a cutting board. She put the chunks of chicken in the
marinade and let it sit on the counter for about 3 hours until it
was time to cook.
While the chicken was marinating, Sally prepared the
vegetables. She cut them using the same cutting board and
knife; she rinsed both off with warm water between cutting the
chicken and the vegetables.
Once the chicken had marinated, Sally put the chicken and
vegetables on skewers to be grilled. She also started rice in the
rice cooker to go with the shish-kabobs.
As the shish-kabobs were grilling, Sally put the marinade in a
serving dish for extra sauce to put over the rice.
Several hours later, Sally and her family members all developed
nausea, vomiting, diarrhea, fever, headache, and abdominal
pain.
Write 50- to 150-word responses to each of the following
questions. Be clear and concise, use complete sentences, and
explain your answers using specific examples.
1. What could be the cause of Sally and her family members’
illness?
2. How could this illness have been prevented?
Copyright © XXXX by University of Phoenix. All rights
reserved.
Copyright © 2013 by University of Phoenix. All rights reserved.