Food Safety and Sanitation

Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness.

• True

• False

Bacteria can travel from food handlers to food by sneezing or coughing.

• True

• False

When washing off kitchen work areas and appliances, you should rinse the dishcloth often in hot, sudsy water.

• True

• False

Allowing the juices from raw meat or poultry to drip on other foods risks the cross contamination of bacteria.

• True

• False

Freezing food stops bacteria from growing and kills them.

• True

• False

Partially cooking food and waiting to finish the cooking later is a safe way to destroy harmful bacteria.

• True

• False

Raw meat and poultry should be carried to the range on a clean plate, cooked, and then returned to the plate.

• True

• False

Damage to cans or other forms of packaging increase the likelihood that the food inside will be spoiled.

• True

• False

Refilling a serving dish of food that has been sitting out for a while may cause cross contamination.

• True

• False

Which of the following situations might lead to a dangerous growth of bacteria spores?

• leaving a potato salad made with mayonnaise sitting out in the sun for several hours

• quick-freezing raw vegetables after they have been harvested