Safety and Sanitation Review

The temperature danger zone is

• 40-141

• 40-130

• 40-140

Between cutting raw chicken and preparing vegetables on the same cutting board, the food handler should:

• Wipe off knife and cutting board with a cloth

• Wash off the knife and cutting board with hot, soapy water

• Wash off the knife and cutting board with cold water

• Wash cutting board with hot, soapy water

After ____ days we need to throw away leftovers.

• 2

• 4

• 7

• 3

Refrigerate foods within ____ hours after cooking.

• 2

• 4

• 3

Poultry should be cooked to an internal temperature of

• 145 degrees F

• 155 degrees F

• 165 degrees F

• 170 degrees F

Foods may be safely thawed using any of the following methods EXCEPT?

• Thawing in the refrigerator.

• Thawing on the counter.

• Thawing in the microwave.

• Thawing in cold water

Keep hot foods at a minimum of

• 140 degrees F

• 145 degrees F

• 40 degrees F

• 100 degrees F

To avoid cross-contamination

• wash hands with cold water.

• never clean out the fridge.

• rinse all fruits and vegetables.

• wipe surfaces with a wet towel.

Which of the following is not one of the 4 main ways to prevent foodborne illness?

• Wash hands and surfaces

• Cook food thoroughly

• Prevent cross contamination

• Wear apron and gloves

When washing dishes you need the following. . .

• cold water, wash cloth

• cold water, soap, wash cloth

• warm water, wash cloth

• hot water, soap, washcloth