Safety and Sanitation Pre-Assessment

Which of the following is the safest way to thaw meat?

• On the counter

• In the fridge

• In the sink

• Next to a heater

Which of the following is a safe food-handling process?

• Defrosting a frozen turkey at room temperature

• Keeping leftovers in the fridge for 8 days

• Cooling a casserole at room temperature over night

• Testing meatloaf with a thermometer

What are the symptoms of food borne illness?

• Coughing, sneezing, itchy eyes

• Diarrhea, stomach cramping, nausea, vomiting

• Headache, blindness

Kayla used a cutting board and a knife to cut raw beef and lettuce, which of the following is an example of what she did?

• Sanitation

• Cross-Contamination

• Disposal

• Food Swap

Populations who are most "at risk" for a food borne illness include...

• infants, pregnant women, older adults

• teenagers

• athletes

• toddlers, teenagers, athletes

Alex wants to be sure his chicken is cooked before eating it, what should he use?

• a knife

• food thermometer

• fork

• food scale

Why are children more likely to be affected by a food borne illness?

• They eat different foods

• They don't wash their hands

• They have weaker immune systems

• They don't know how to cook

In the Temperature Danger Zone,

• Bacteria are most likely to be killed

• Acid and salt begin to attack bacteria

• Conditions are least favorable for bacterial growth

• Conditions are most favorable for bacterial growth

One bacteria found in fresh shell eggs is

• Salmonella

• Clostridium botulinum

• Clostridium perfringens

• Staphylococcus aureus

You can store chemicals near food.
True or false?

• True
• False