Food Safety Part I: FNW 7.1, 7.2, 7.3, 8.1, 8.3

What is the easiest and most important way to prevent the spread of infection?

• Hand washing
• Covering your nose when you cough or sneeze
• Wearing gloves
• Wearing a gown and mask

What is the single most effective way to break the chain of infection by any microbe?

• handwashing

• sterilization

• cleaning surfaces

• nutrition

What temperature is considered the danger zone?

• 76-99

• 135-165

• 44-220

• 40-140

Reheating food safely requires that the internal temperature reach ______ and be held for at least 15 seconds.

• 145°F
• 155°F
• 165°F
• 175°F

Hand washing should be done for ______ seconds.

• 10 seconds

• 60 seconds

• 20 seconds

• 45 seconds

Food is safe when it is kept at temperatures below _____ and above ______.

• 41°F and above 155°F
• 41°F and above 145°F
• 32°F and above 165°F
• 41°F and above 140°F

The temperature danger zone is

• The range of temperatures that bacteria like to grow in
• The range of temperatures that bacteria like to die in
• The range of temperatures that food tend to overcook in

When do hands need to be washed? (more than one answer!)

• When studying for class.

• After showering

• Before cooking or touching food

• Between handling different foods

The first thing you do when you get in the kitchen to cook is wash your hands. 

• True 
• False

The FDA recommends you wash your hands for 2 minutes before cooking. 

• True
• False