Kitchen and Food Safety and Sanitation

The temperature danger zone range is ____ degrees Fahrenheit

• 30-130

• 40-140

• 50-150

• 60-160

Refrigerate foods within ___ hours after cooking

• 1 hour

• 4 hours

• 3 hours

• 2 hours

A bacteria or virus that is spread through the consumption of a food or drink is called

• Trans contamination

• A food disease

• A foodborne illness

• The temperature danger zone

All of the following ways are safe for thawing frozen meat EXCEPT

• Defrosting in the microwave

• On the counter

• Submerging in cold water

• In the refrigerator

The process by which a bacteria or virus is transferred to a food from something else is a called

• trans contamination

• food poisoning

• cross contamination

• temperature danger zone

True or False: Wash your hands for only 10 seconds with warm water and soap

• True

• False

True or False: When cooking, keep the pan handle facing toward you, the cook.

• True

• False

All of the following are ways to prevent food from reaching the temperature danger zone EXCEPT

• Cook it

• Chill it

• Separate it it

• Put it on the counter

True or False: Common sources of food-borne illnesses include raw or undercooked meat, contaminated fruits and vegetables, and unpasteurized milk.

• True

• False

True or False: It is safe to place a towel on or near the stove.

• True

• False