Nutrition Food Safety and Sanitation

What are Four ways you can ensure safe food handling. Check all that apply

• Clean: Keeping a clean work area

• Comfortable: Keeping work area stress free

• Separate: Prevent cross contamination

• Cook: Cook items to temperature

• Chill: Bring food below the danger zone

A contaminant is a _______.

• container where food is properly stored

• harmful substance accidentally added to food

• bacteria that is purposely added to food

• substance that affects the taste of food

A pathogen is best described as

• a microorganism that affects the taste of food

• a bacteria that adds nutrition

• a bacteria that lead other bacteria to an infection

• a microorganism that can cause foodborne illness

In this class we recognize the Temperature Danger Zone as being between

• 40 to 140 degrees Fahrenheit

• 0 to 140 degrees Fahrenheit

• 0 to 100 degrees Fahrenheit

• 40 to 100 degrees Fahrenheit

FIFO stands for______.

• Fast In Fast Out

• First In Fast Out

• First In First Out

• Fast In Fast Out

Chicken, Turkey, and other types of poultry must be cooked to ____ to ensure it is safe to eat.

• 160 degrees Fahrenheit

• 165 degrees Fahrenheit

• 170 degrees Fahrenheit

• 175 degrees Fahrenheit

The best way to extinguish a Class B fire in a pot or pan is to ____.

• Quickly place a lid over it

• Pour water on it

• Pour it down the drain

• Pour flour on it

Which of the following items would best describe a Class A fire:

• a deep fryer on fire

• a electric outlet on fire

• a microwave sparking

• a napkin on fire

How long can food last in the Temperature Danger Zone before it should be thrown away?

• 1 hour

• 2 hours

• 3 hours

• 4 hours

A refrigerator temperature should be between...

• 32 and 40 degrees Fahrenheit

• 0 and 32 degrees Fahrenheit

• 15 and 30 degrees Fahrenheit

• 15 and 30 degrees Fahrenheit