Safety and Sanitation Review Baking

To prevent food borne illness, you need to _______, ________, _____, and ___________ food.

• Clean, sanitize, separate, taste

• Clean, disinfect, taste, re-warm

• Clean, separate, cook, chill

• Clean, sanitize, smell, taste

Which of these people is not considered high risk of contracting a food borne illness?

• Infants

• Teens

• Pregnant and Nursing Women

• Elderly People

FAT TOM refers to __________.

• How to cook your food

• When to cook your food

• The conditions that promote bacteria growth

• The conditions that bacteria does not need to grow

__________ is associated with improperly canned goods.

• E-Coli

• Staph

• Botulism

• Salmonella

________________ is associated with unpasteurized dairy, raw flour, and contaminated deli meats

• Salmonella

• E-coli

• Listeria

• Botulism

_______________ occurs when human mucous contact is on food.

• Listeria

• Staph

• E-coli

• Salmonella

_________________ is associated with raw poultry and eggs

• E-coli

• Botulism

• Staph

• Salmonella

_______________ is linked with under-cooked ground beef, contaminated produce, and feces.

• Botulism

• E-coli

• Staph

• Listeria

________________ __________________ is the crossing of harmful foods or surfaces that can cause a food-borne illness.

• Mixing Items

• Cross Contamination

• FAT TOM

• Under Cooking

Food can sit out cooked for __ hours before needing to be stored

• 1

• 2

• 3

• 4