Safety and Sanitation

What is the first thing you should do before you start working with food?

• wash your hands

• measure ingredients

• clean the kitchen

• preheat the oven

How long can food stay in the temperature danger zone before you should throw it away?

• Four hours

• Two hours

• One hour

• Three hours

If a fire starts in a pan on the stove, you can smother it by covering it with a paper towel.

• True

• False

What is the proper way to pass a knife to another person?

• hand it to the person by loosely holding onto the table

• place the knife on a sanitized surface, and let the person pick it up by the handle

• hand it to the person holding the handle

Which of the following safety procedures can help prevent burns?

• filling containers of hot liquid to the top

• open the oven door half way when removing hot food

• wear clothing with long loose sleeves

• turn pot/pan handles away from the edge of the stove

Who is at greatest risk of getting food-borne illness?

• Newlyweds

• Food service workers

• Chronically ill people

• Teenagers and young adults

What is one way to prevent falls?

• walk on a wet floor

• clean up your spills later

• clean up spills immediately

• use a step stool if the floor is wet

Which foodborne pathogen can be found in canned food items?

• Salmonella

• E-Coli

• Camplyobacter

• Botulism

How long should hands be washed for? (minimum)

• 15

• 20

• 25

• 30

Which of the following is the safest way to thaw meat?

• On the counter

• In the fridge

• In the sink

• Next to a heater