Kitchen and Food Safety-CE 2022

2 Hours: Perishables, prepared foods, and leftovers should be refrigerated within this time period.

• True

• False

72 Seconds: The amount of time you should spend washing your hands to rid them of bacteria.

• True

• False

Beverages: To prevent spreading bacteria, you should never share these with others.

• True

• False

Salmonella: A foodborne illness found in improperly canned food.

• True

• False

Buffet Table: Hot foods placed here should be kept at 140 degrees F or higher at all times.

• True

• False

Clean Surface: This should be done with hot, soapy water after preparing each food item to avoid cross-contamination.

• True

• False

Cutting Board: Never wash this after it comes in contact with raw meat, poultry, eggs, and unwashed produce.

• True

• False

Freezer Temperature: Many harmful bacteria does not live and does not grow at this temperature.

• True

• False

Botulism: This deadly bacteria is found in meat, especially undercooked raw meat.

• True

• False

Fish: This food should be cooked until it is firm and flakes easily.

• True

• False