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Safety and Sanitation

Authored by Jennifer Beck

Life Skills

6th - 8th Grade

Used 2K+ times

Safety and Sanitation
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16 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is the safest way to thaw meat?

On the counter

In the fridge

In the sink

Next to a heater

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the temperature range know as the "Danger Zone"

60-126 Degrees

140-165 Degrees

40-140 Degrees

0-40 Degrees

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a safe food-handling process?

Defrosting a frozen turkey at room temperature

Keeping leftovers in the fridge for 8 days

Cooling a casserole at room temperature over night

Testing meatloaf with a thermometer

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the symptoms of food borne illness?

Coughing, sneezing, itchy eyes

Diarrhea, stomach cramping, nausea, vomiting

Headache, blindness

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Kayla used a cutting board and a knife to cut raw beef and lettuce, which of the following is an example of what she did?

Sanitation

Cross-Contamination

Disposal

Food Swap

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the maximum time food can be safely held in the danger zone?

15-20 minutes

1 hour

2-3 hours

6 hours

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If food is left out more than three hours at room temperature, what should you do with it?

Send the leftovers with your guests

Reheat and eat more

Store in the fridge

Throw away

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