FNW-07/08: BIG Food Safety Review

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

Tags

FNW-07.1

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

• handwashing

• sterilization

• cleaning surfaces

• nutrition

Tags

FNW-07.1

What temperature range is considered the danger zone?

• 35-141°F

• 135-165°F

• 44-220°F

• 40-140°F

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FNW-07.2

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

• 145°F
• 155°F
• 165°F
• 175°F

Tags

FNW-07.3

The scrubbing step of proper hand washing should last ______ seconds.

• 10 seconds

• 60 seconds

• 20 seconds

• 45 seconds

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FNW-07.1

Food is safe when it is kept at temperatures _______ _____ and ________ ______.

• below 35°F and above 155°F

• above 41°F and below 145°F

• below 32°F and above 165°F

• below 40°F and above 140°F

Tags

FNW-07.3

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

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FNW-07.2

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

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FNW-07.3

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

• True 
• False

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FNW-07.1

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

• True
• False

Tags

FNW-07.1