Culinary Safety/Sanitation Review

The risk of physical contamination can be reduced by...

• washing hands before handling food.
• keeping hot foods hot and cold foods cold.
• keeping food tightly closed during pesticide applications.
• keeping hair tied back or restrained using a hair net. 

Foodborne illnesses are..

• caused by poor eating habits.
• caused by eating foods high in protein.
• carried or transmitted to people by food.
• transmitted by eating fruits and veggies. 

When a food product touches something that contains harmful microorganisms. 

• a physical hazard occurs. 
• cross contamination occurs. 
• a chemical hazard occurs. 
• good safety practices are being used. 

Which is NOT a proper way to thaw food.

• in the microwave. 
• on a counter top. 
• under cold running water.
• in the refrigerator. 

At what internal temperature should raw meat, seafood and poultry items be stored?

• 41⁰ F or lower.
• 50⁰ F or lower.
• 55⁰ F or lower.
• 45⁰ F or lower.

Peanuts and soy products are dangerous for people with what condition? 

• FAT TOM
• food allergies
• chemical sensitivity 
• poor personal hygiene 

You should not eat food from a can if...

• the can is missing a UPC code. 
• the can has a dent, bulge, or is swollen. 
• the can has artificial ingredients inside of it. 
• the can has fruit inside of it. 

Which of these is best for checking temperature of a cooked food product? 

• tasting 
• metal stemmed thermometer 
• fingertips 
• fork

Why are the elderly at high risk for foodborne illness? 

• Their immune systems have weakened with age. 
• They are more likely to spend time in the hospital.
• They are more likely to suffer allergic reactions.
• Their appetites have decreased with age. 

Outbreaks of this pathogen have been traced to under-cooked ground beef...

• Clostridium perfringens 
• Norovirus 
• E. Coli
• Salmonella