Kitchen and Food Safety and Sanitation

Front

The temperature danger zone range is ____ degrees Fahrenheit

Back

40-140

Front

Refrigerate foods within ___ hours after cooking

Back

2 hours

Front

A bacteria or virus that is spread through the consumption of a food or drink is called

Back

A foodborne illness

Front

All of the following ways are safe for thawing frozen meat EXCEPT: Defrosting in the microwave, Submerging in cold water, In the refrigerator

Back

On the counter

Front

The process by which a bacteria or virus is transferred to a food from something else is called

Back

cross contamination

Front

True or False: Wash your hands for only 10 seconds with warm water and soap

Back

False

Front

True or False: When cooking, keep the pan handle facing toward you, the cook.

Back

False

Front

All of the following are ways to prevent food from reaching the temperature danger zone EXCEPT: Cook it, Chill it, Separate it, Put it on the counter

Back

Put it on the counter

Front

True or False: Common sources of food-borne illnesses include raw or undercooked meat, contaminated fruits and vegetables, and unpasteurized milk.

Back

True

Front

True or False: It is safe to place a towel on or near the stove.

Back

False