Hospitality & Tourism - Food Safety & Sanitation

What can food & beverage industry employees do to prevent food contamination?

• Stay home when sick
• Keep fingernails short & hair restrained
• Wash hands properly & frequently
• All of these are correct

Never thaw food at room temperature.

• True
• False

Which of the following is NOT a way to prevent the spread of foodborne illness?

• Washing hands
• Cooking food to the proper internal temperature
• Vaccines
• Rinsing animal products in water

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"?

• 41-135
• 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

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

• contamination 
• bad tasting foods
• pathogens from forming

You should put out grease fires with water.

• true
• false