Safety and Sanitation Test (F/N)

All of the following cause food borne illnesses EXCEPT...

• Bacteria

• Parasites

• Viruses

• Immunizations

What is the minimum amount of time you should wash your hands?

• 10 seconds

• 20 seconds

• 40 seconds

• 60 seconds

What is the term for spreading harmful bacteria from one food to another?

• Foodborne illness

• Cross-Contamination

• Cross-Sanitation

• Foodborne Sanitation

When cooking meat or poultry, how should temperature be determined?

• Cutting the meat in half

• Tasting the meat

• Looking for signs of doneness

• Using a meat thermometer

Which of the following are the most common sources of salmonella?

• Raw beef and pork

• Poultry and eggs

• Fecal bacteria and lack of hand-washing

• Blood and open wounds

Which of the following is what you should use to put out a grease fire?

• Baking soda

• Baking powder

• Flour

• Water

What is the temperature danger zone?

• 0℉ to 32℉

• 0℉ to 140℉

• 41℉ to 135℉

• 60℉ to 90 ℉

Dull knives are safer to use than sharp knives.

• True

• False

If a food looks and smells fine, it is always safe to eat.

• True

• False

Keep raw meat, poultry, fish, and their juices away from ready-to-eat foods at all times.

• True

• False