Food Safety & Sanitation (M)

Front

What is the transfer of harmful bacteria or other microorganisms from one substance to another?

Back

cross-contamination

Front

Which type of hazard involves a toxic substance or compound not usually found in food? Options: physical, chemical, biological

Back

chemical

Front

Which type of hazard involves living organisms found in or on foods that cause illness?

Back

biological

Front

Which type of hazard occurs when food has been contaminated by a foreign object?

Back

physical

Front

Bacteria needs a cool, dry environment to reproduce.

Back

False

Front

You should use the same cutting board for meats and vegetables.

Back

False

Front

Is it acceptable to serve food that has been sitting out at room temperature for 6 hours?

Back

No, it is not acceptable.

Front

Which range is considered to be the temperature danger zone? Options: 0 F to 140 F, 65 F to 140 F, 40 F to 140 F

Back

40 F to 140 F

Front

At what internal temperature should chicken be cooked?

Back

165 F

Front

At what internal temperature should a casserole be cooked?

Back

165 F