INF Safety and Sanitation Review

When a grease fire starts in a pan on top of the stove, you should first turn off the heat if you can safely and put out the fire by using any of the following except...

• Salt

• Water

• Baking Soda

• Lid

Raw or undercooked eggs, poultry, or meat can cause illness because they often carry

• Botulism

• Salmonella

• Perfringens Poisoning

• Staph

According to The National Restaurant Association, the "danger zone" refers to temperatures of ___ to ___ degrees F at which bacteria multiply very rapidly.

• 41-135

• 50-120

• 70-135

• 60-125

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

When bacteria is transferred from one food to another, it is called...

• transferred bacteria

• foodborne illness

• cross-contamination

• unsafe food

How long should you wash your hands?

• 1 minute

• 20 seconds

• 1 hour

• 10 seconds