safety and sanitation

What is the temperature danger zone from...

• 40-140
• 32-100
• 120-200
• 65-130

What is the maximum time food can be left at room temperature?

• 1 hour
• 2 hours
• 2.5 hours
• 4 hours

Which of the following is TRUE about fridge storage?

• Pack it full
• Raw Meat on the Top Shelf
• Fruits on the bottom shelf
• Keep at 32-40 degrees

What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?

• Just look at it.
• Meat doesn't have to be cooked to a specific temperature.
• Thermometer.
• Temperature Gauge.

Spread of harmful bacteria from one food to another:

• washing your hands
• cleaning your kitchen 
• cross-contamination 
• counter-combination 

food borne illnesses are transferred by 

• genetic diseases
• pests
• contaminated food

which one of the following are you supposed to do before cooking

• take off jewlery
• wash hands
• tie hair back
• all of the above

Thaw raw meat in these two places.

• Freezer and Counter
• Counter and Sink
• Refrigerator and Microwave
• Sink and Refrigerator

To ensure your food is safe to eat, use a _________________.

• Microwave
• Taste test
• Thermometer
• Touch test

Wash dishes with ______________ water.

• Cold
• Hot
• Hot, soapy
• Luke warm, soapy