Food Safety and Sanitation

Front

Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness.

Back

True

Front

Bacteria can travel from food handlers to food by sneezing or coughing.

Back

True

Front

When washing off kitchen work areas and appliances, you should rinse the dishcloth often in hot, sudsy water.

Back

True

Front

Allowing the juices from raw meat or poultry to drip on other foods risks the cross contamination of bacteria.

Back

True

Front

Freezing food stops bacteria from growing and kills them.

Back

False

Front

Partially cooking food and waiting to finish the cooking later is a safe way to destroy harmful bacteria.

Back

False

Front

Raw meat and poultry should be carried to the range on a clean plate, cooked, and then returned to the plate.

Back

False

Front

Damage to cans or other forms of packaging increase the likelihood that the food inside will be spoiled. True or False?

Back

True

Front

Refilling a serving dish of food that has been sitting out for a while may cause cross contamination.

Back

True

Front

Which of the following situations might lead to a dangerous growth of bacteria spores?
- leaving a potato salad made with mayonnaise sitting out in the sun for several hours
- quick-freezing raw vegetables after they have been harvested

Back

leaving a potato salad made with mayonnaise sitting out in the sun for several hours