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Food Safety & Sanitation

Food Safety & Sanitation

Assessment

Flashcard

Other

Practice Problem

Easy

Created by

jackie Abelli

Used 4+ times

FREE Resource

Student preview

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53 questions

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1.

FLASHCARD QUESTION

Front

What is the temperature danger zone from...

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Back

40-140

2.

FLASHCARD QUESTION

Front

What is the maximum time food can be left at room temperature?

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Back

2 hours

3.

FLASHCARD QUESTION

Front

What are the FOUR basic sanitation practices?

Back

Clean, Separate, Cook, Chill

4.

FLASHCARD QUESTION

Front

If you are peeling an apple, it should be rinsed.

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Back

True

5.

FLASHCARD QUESTION

Front

Where should you place the food thermometer to check if meat, poultry, or seafood is done cooking?

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Back

The thickest part

6.

FLASHCARD QUESTION

Front

Best way to wash your hands:

Back

warm water with soap

7.

FLASHCARD QUESTION

Front

Which bacteria is found in raw meats (beef), and contaminated water? Options: E. Coli, Salmonella, Clostridium Botulinum, Clostridium Perfringens

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Back

E. Coli

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