Food Safety Is Important

What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?

• Just look at it.
• Meat doesn't have to be cooked to a specific temperature.
• Thermometer.
• Spatula

During the handwashing process, hands and arms should be scrubbed for ____ seconds

• 1-5

• 10-15

• 3-5

• 5-9

What is the maximum time food can be left safely at room temperature?

• 1 hour
• 2 hours
• 2.5 hours
• 4 hours

The spread of harmful bacteria from one food to another is

• washing your hands

• cleaning your kitchen

• cross-contamination

• counter-combination

Some bacteria, viruses, parasites, and fungi that can't be seen, tasted, or smelled can cause an illness. These are known as

• carcinogens

• poisons

• pathogens

• pesticides

A foodhandler washes hands and changes gloves after prepping hamburgers and before chopping lettuce. The foodhandler is

• being too careful

• controlling time and temperature

• cleaning and sanitizing the right way

• practicing good personal hygiene

A foodhandler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. This is an example of

• practicing good personal hygiene

• controlling time and temperature

• preventing cross-contamination

• cleaning and sanitizing the right way

To ensure your food is safe to eat, use a _________________.

• Microwave
• Taste test
• Thermometer
• Touch test

Hands should be dried with

• an apron

• a uniform top

• a towel

• a single-use paper towel.

The three types of hazards from the environment are

• chemistry, physical and biological hazards

• biological, chemistry, and physical hazards

• chemical, physical, and biological hazards

• biological, chemical, and physical ed