Food Safety

Heavy pots and pans should be stored

• in the oven when not in use

• out of the reach of toddlers

• in cabinets above range

• on low shelves

When uncovering a pan, to avoid burns from escaping steam, you should

• lift the cover straight up

• lift the near edge of the cover first

• lift the far edge of the cover first

• tip the pan to one side, then remove the lid

Vinegar, lemon juice, and baking soda

• should be stored away from sources of heat

• should be stored in cool, dark places

• are poisonous if mixed

• are examples of safe substitutes for hazardous chemical cleaner

When a fire starts in a pan on top of the range, you should first turn off the heat, and put out the fire by using any of the following methods EXCEPT

• pour flour on the flames

• pour baking soda on the flames

• pour water on the flames

• put a cover on the pan

The first thing to do when an accident occurs is

• call 911

• stay calm

• call a neighbor

• get your first aid manual

If you do not wash your hands after blowing your nose or you cough or sneeze while handling food, you could spread ______, which results in nausea, vomiting, and diarrhea

• salmonella bacteria

• staph bacteria

• listeria bacteria

• botulsim

Raw or undercooked eggs, poultry, or meat can cause illness because they often carry

• botulism

• salmonella bacteria

• perfringens bacteria

• staph bacteria

The danger zone refers to temperatures of _____ at which bacteria multiply very rapidly.

• 20- 120 degrees farenheit

• 40-140 degrees farenheit

• 60-160 degrees farenheit

• 80-180 degrees farenheit

Heating food to temperatures of ____ kills most harmful bacteria

• 130-165 degrees farenheit

• 140-182 degrees farenheit

• 150-195 degrees farenheit

• 160-212 degrees farenheit

Foods may be safely thawed using any of the following method EXCEPT

• thawing in the refrigerator

• thawing in sink with cold water

• thawing the microwave

• thawing on the counter