Safety and Sanitation Retake

What is a foodborne illness?

• Any illness contracted by eating contaminated or spoiled food.
• Salmonella
• E-coli
• An illness you get from food

What does the FAT in FAT TOM stand for?

• food, accuracy,  time
• food, acidity, technique
• fat, acidity, time
• food, acidity, time

What does the TOM in FAT TOM stand for?

• temperature, oxygen, measurement
• temperature, oxygen, moisture
• technique, oxygen, moisture
• temperature, observation, moisture

Spread of harmful bacteria from one food to another:

• washing your hands
• cleaning your kitchen 
• cross-contamination 
• counter-combination 

What is the temperature danger zone from...

• 40-140
• 32-100
• 120-200
• 65-130

What are the FOUR basic sanitation practices?

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

What food safety step should you take to reduce cross-contamination?

• Clean
• Separate
• Cook
• Chill

best place to store meat in the refrigerator:

• on top of your fresh fruits and vegetables
• meat shouldn't go in the refrigerator 
• top shelf 
• bottom shelf 

Which food borne illness is commonly found in deli meats?

• listeria
• clostridium botulinum
• giardia 
• salmonella

When cutting up ingredients, what type of hold do we use on the ingredient we are cutting?

• Death Grip
• Claw Hold
• Mighty Hand
• Spiderman Hold