Advanced Foods ~ Kitchen & Food Safety Review

A contaminant is __________________________.

• a poison that can cause illness

• a protected cell that develops into a bacterium when it has the right conditions

• a substance, such as a chemical or organism, that makes food unsafe to eat

• a living thing so small that it can only be seen through a microscope

What is the correct amount of time and water temperature for hand washing?

• cold - 20 seconds

• warm - 30 seconds

• room temperature - 30 seconds

• hot (not to burn) - 20 seconds

What is the lowest possible safe internal temperature for most cooked foods?

• 140 degrees

• 120 degrees

• 100 degrees

• 160 degrees

Which of these is NOT a tip for keeping a clean kitchen?

• change dishtowels often

• allow pets in the kitchen with caution

• wash work surfaces with hot, soapy water

• wash sponges by hand or in the dishwasher

Sickness caused by eating food that contains a contaminant is known as which?

• flu

• foodborne illness

• food poisoning

• throwing up

What is the number one way to avoid most foodborne illnesses?

• personal hygiene and deep freeze

• kitchen cleanliness and cold refrigerators

• preparation time

• kitchen cleanliness and personal hygiene

Which describes cross contamination?

• the spread of flavors from one food to another

• the spread of harmful bacteria from one food to another

• the spread of viruses

• the spread of smells from one food to another

Regular kitchen cleaning helps prevent fires.

• True

• False

When cooking, turn handles of pans towards the front of the range for safety.

• True

• False

You can smother a fire with salt or baking soda.

• True

• False