Bacteria Control

Suffering from food borne illnesses because you ate bad bacteria may make you think you have...

• arthritis
• acne
• the flu
• plantar faciitis

In one square inch on your hands there may be as many as _________ germs.

• 100
• 56,000
• 250,000
• 650,000

How long is the recommended amount of time for washing hands properly in warm, soapy water?

• 20 seconds
• 2 seconds
• 2 minutes
• 20 minutes

Which is not considered poor hygiene for working around food?

• Handling food when sick.
• Wearing dirty clothes
• Carefully washing with warm, soapy water under and around fingernails and jewelry.
• Handling food with open cuts.

How can you avoid bad food storage?

• Keep foods wrapped, covered  carefully.
• Don’t allow juices to drip on other foods.
• Keep perishable foods chilled.
• All of the above.

Which areas would not be considered necessary to be kept clean while cooking?

• countertops & refrigerators
• your shoes & socks
• cutting boards & dishes
• utensils & stove tops

What is the best definition for the  "2 Hour Rule?"

• Always keep perishable foods sitting out at room temperature for more than 2 hours.
• No foods should ever be out for more than 2 hours.
• Don’t let perishable foods sit out at room temperature for more than 2 hours.
• All foods should be cooked for at least 2 hours.

Finish this statement, "When in doubt..."

• give a shout.
• throw it out.
• find a scout.
• begin to count.

 All meat products and leftovers should be cooked thoroughly.

• TRUE
• FALSE

Putting cooked food back on a dirty platter is an example of 

• cleaning
• chilling
• cross contaminating
• creating