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INF Safety and Sanitation Review

Authored by Emily Murphy

Specialty

8th - 12th Grade

Used 5+ times

INF Safety and Sanitation Review
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35 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Botulism

Salmonella

Perfringens Poisoning

Staph

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the symptoms of food borne illness?

Coughing, sneezing, itchy eyes

Diarrhea, stomach cramping, nausea, vomiting

Headache, blindness

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

infants, pregnant women, older adults

teenagers

athletes

toddlers, teenagers, athletes

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