Kitchen Safety and Sanitation

What is cross-contamination?

• When a knife crosses over the food product

• The transfer of bacteria from one food to another

• The contamination of food by pest infestation

• A method of preventing contamination

Which is not a safe way to clean a knife?

• Soak them in the sink

• Soak them in a dish pan

• Wash them with the blade pointed towards you

• All of the above

When trying to put out a grease fire, what should you NOT use?

• Baking soda

• Salt

• Water

• A lid

The danger zone is between ____°F and _____°F.

• 0°F-80°F

• 32°F-200°F

• 40°F-140°F

• 100°F-140°F

What should you use to take hot foods out of the oven?

• A towel

• Oven mitts

• Nothing is needed

• Tongs

Flu-like symptoms include all of the following EXCEPT:

• Vomiting

• Diarrhea

• Sneezing

• Fever

Which is the correct order to washing hands properly?

• Wet hands, scrub for 20 seconds, dry and rinse

• Rinse hands, apply soap, scrub for 20 seconds

• Wet hands, apply soap, scrub for 20 seconds, rinse and dry

• Apply soap, scrub for 20 seconds, dry

The ideal internal temperature of a refrigerator should be:

• 40-60°F

• 32-40°F

• 20-32°F

• 20-30°F

If someone drops a custard cup and it breaks, proper clean up procedure is:

• To stop, drop and roll

• To pick it all up by hand

• To continue doing what you were doing

• To stop and let the instructor know

Children, the elderly, pregnant women and those with compromised immune systems are more likely to:

• Be at risk of a food borne illness

• Cook their food thoroughly

• Wash their hands best

• Be the best cooks