Cooking Safety and Sanitation

Front

What is the temperature range know as the "Danger Zone"?

Back

41-135 Degrees

Front

Which of the following is a safe food-handling process?
Options:
Defrosting a frozen turkey at room temperature
Keeping leftovers in the fridge for 8 days
Cooling a casserole at room temperature overnight
Testing hamburger for doneness with a meat thermometer

Back

Testing hamburger for doneness with a meat thermometer

Front

Kayla used a cutting board and a knife to cut raw beef and lettuce; which of the following is an example of what she did?

Back

Cross-Contamination

Front

What is the maximum time food can be safely held in the danger zone?

Back

2 hours total

Front

Which of the following is an example of the food safety step, Separate? Options: Using the same knife to cut tomatoes and raw steak. Placing meat and vegetables side by side in the refrigerator. Using separate cutting boards and knives to cut chicken and onions. Placing raw meat and veggies in the sink to clean.

Back

Using separate cutting boards and knives to cut chicken and onions.

Front

Foodborne illness is often caused by: Improperly packaged commercial foods, Mayonnaise in prepared food items, Handling practices that cause contamination of food, Too many people working with a food

Back

Handling practices that cause contamination of food

Front

What can food & beverage industry employees do to prevent food contamination? Stay home when sick, Keep fingernails short & hair restrained, Wash hands properly & frequently

Back

All of these are correct

Front

Which dishes should be washed first? Options: Serving utensils, Gross Pots and pans, Plates, Glasses, cups and eating utensils

Back

Glasses, cups and eating utensils

Front

Which organism is not included for foodborne illness cause? E Coli, Vibrio, Coronavirus, Salmonella

Back

Coronavirus

Front

What are the most common symptoms of foodborne illness?

Back

vomiting and diarrhea