Food Safety & Sanitation

In order to thaw meat you should...

• Place it in the refrigerator in a sealed bag or container

• Place it in a sink full of hot water

• Place it on the countertop at room temperature

• Place it in the refrigerator on an uncovered plate

Raw foods should not be left out for more than...

• 1 hour

• 2 hours

• 3 hours

• 4 hours

Cook food to the proper ______ temperature

• internal

• external

• surface

• all of the above

What is the temperature danger zone from...

• 40-140
• 32-100
• 120-200
• 65-130

What are the FOUR basic sanitation practices?

• Clean, Sanitize, Cook, Chill
• Clean, Separate, Cook, Chill
• Clear, Separate, Cook, Cool
• Clear, Sanitize, Cook, Cool

Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

• Clean
• Separate
• Cook
• Chill

How long should you wash your hands?

• 30 seconds
• 2 minutes
• Long enough to sing Happy Birthday
• 20 seconds

Cross-contaminate can occur from ____________ getting on fresh vegetables.

• Cooked meat
• Cheese
• Raw meat 
• Milk

Thaw raw meat in these two places.

• Freezer or Counter

• Counter or Sink

• Refrigerator or Microwave

• Sink or Refrigerator

A hamburger that is brown in the middle will ensure that it is cooked properly.

• False
• True