Food Safety & Sanitation

Food-born illness is

• an illness caused from not eating enough
• an eating disorder
• an illness caused by contaminated food
• When you have a food baby

Which is an example of cross- contamination?

• Washing your hands before cooking
• Using separate cutting boards for meats and produce
• Storing your meats and produce separately.
• Using the same knife to cut chicken and onions (without washing it).

How long should you wash your hands for?

• 40 seconds
• 5 seconds
• 20 seconds
• 10 seconds

What is the temperature danger zone from...

• 40-140
• 32-100
• 120-200
• 65-130

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

• 1 hour
• 2 hours
• 2.5 hours
• 4 hours

Which of the following is TRUE about fridge storage?

• Pack it full
• Raw Meat on the Top Shelf
• Fruits on the bottom shelf
• Keep at 32-40 degrees

What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?

• Just look at it.
• Meat doesn't have to be cooked to a specific temperature.
• Thermometer.
• Temperature Gauge.

What are the FOUR basic sanitation practices?

• Clean, Sanitize, Cook, Chill
• Clean, Separate, Cook, Chill
• Clear, Separate, Cook, Cool
• Clear, Sanitize, Cook, Cool

Raw meats should be kept separate from ready to eat foods to prevent what ? 

• contamination 
• bad tasting foods
• food borne illnesses
• pathogens from forming

why should foods be cooled in a small container ? 

• slow down the cooling process
• speed up the cooling process