Culinary chapter 8

To prevent cross contamination (germs spreading) when prepping raw meat and a ready-to-eat food, a food handler should

• Not clean or sanitize it isn’t necessary for raw meat.

• clean and sanitize the work surfaces between each product.

• Wash hands only before touching the raw meat not after.

• prepare the meat then use the same table to make more food and only clean after.

Which is the correct way to cool food?

• In an ice bath

• On the counter

• outside if it’s winter

• In the pantry

Cooked poultry must reach what internal temperature for at least 15 seconds?

• 165 degrees Fahrenheit

• 32 degrees Fahrenheit

• 400 degrees Fahrenheit

• 10 degrees Fahrenheit

A chef made spaghetti today and stores it in the refrigerator. About how many days is it safe for her to eat it?

• 1 month

• Around a year

• 2 days

• 5 days

One of the most common food-borne illnesses from undercooked poultry (chicken/turkey) and eggs is:

• The common cold

• The flu

• Salmonella

• strep throat

What could happen if you don’t store food properly? For example leaving chicken on the counter over night and eating it the next day.

• You could get very very sick

• You might get just a little sick

• Nothing will happen it should still be safe to eat

• if you microwave it the germs are killed.

To be safe what should you check when buying milk or other dairy products?

• Price

• Ingredients

• Expiration date

• Flavor

Perishable foods (food that can go bad easily) should not be allowed to stand at room temperature for more than:

• 15 minutes

• 5 hours

• 30 minutes

• 2 hours

Which of the following can prevent you from getting sick from food products?

• Never buy damaged food from the store

• Avoid buying milk that is near its expiration date

• Throw away perishable food left out more than two hours

• All of the above