Safety and Sanitation Review

What is cross contamination?

• Occurs when you two utensils for one dish

• Occurs when harmful bacteria spread from one food to another.

• When you put a towel in the laundry with your clothes

• When you use two different cutting boards

A foodborne illness is:

• an illness caused from not eating enough

• an eating disorder

• a sickness caused by eating food that contains a contaminant

• When you have a food baby

Which of the following is not a physical contaminant?

• Hair

• Plastic

• Steel Wool

• Pesticides

Which of the following is not a biological contaminant?

• Rat Feces

• Glass

• Viruses

• Bacteria

Which of the following is not a chemical contaminant?

• Insects

• Hand Sanitizer

• Rodenticides

• Herbicides

Which of the following is not a way to put out a grease fire?

• Cover the flames with a metal lid or cookie sheet to smother it

• Pour baking soda or salt on it to smother the fire

• Put water on it

• Spray the fire with a Class B dry chemical fire extinguisher

Which of the following are causes of foodborne illnesses?

• Cross Contamination

• Physical contaminants

• Biological contaminants

• Chemical contaminants

• All of the abover

What is the temperature danger zone?

• 45°F - 145°F

• 41°F - 135°F

• 35°F - 135°F

• 70°F - 125°F

Which of the following is not a way to prevent burns in the kitchen?

• Don’t wear loose fitted clothing near open flames from the stove.

• Always use potholders and oven mitts that are in good condition when removing hot pans or pots from the stove.

• Don’t overfill pots with water or other liquid to keep them from boiling over.

• Lean directly over pots when removing the lid.

How do you check meat for doneness?

• Touch it to see if it is hot enough

• Use a thermometer

• If it looks brown

• Use tongs