Safety and Sanitation Test

What are the 4 categories of food safety?

• Clean, Chill, Cook, Contain

• Clean, Separate, Chill, Cook

• Clean, Cook, Cross-contamination, Chill

• Cook, Clean, Contain, Chill

To pull an item out of the oven you should use _____.

• Dish towel

• Wet pot holders

• Your hands

• Dry oven mitts

Cold foods should be kept at a temperature below__________ degrees and hot foods should be kept at a temperature above ___________ degrees. (hint: the danger zone)

When should you wash your hands?

• Before, during, and after cooking

• after you touched raw foods (like meat or eggs)

• After you have touched your person or anything on your person (your face, clothes, phone)

• All of the above

You should throw food away after it has been out for ____ in the temperature danger zone.

• 2 hours

• 20 minutes

• 4 hours

• 30 minutes

The number of bacteria present in food can double in ___ minutes in the temperature danger zone.

• 2

• 10

• 20

• 5

What is the PREFERRED length of time and water temperature for washing hands?

• 10 seconds, hot water

• 20 seconds, cold water

• 20 seconds, hot water

• There is no preferred length of time

What can you use to put a grease fire out?

You should NEVER use ____________ to put out a grease fire.

This bacteria is found on improperly canned food.

• Listeria

• Salmonella

• Botulism

• Norovirus