Food Safety

A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

• The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.

• The cook did not clean and sanitize the gloves before handling the hamburger buns.

• The cook did not wash hands before putting on the same gloves to slice the hamburger buns.

• The cook did not wash hands and put on new gloves before slicing the hamburger buns.

Who is most at risk of contaminating food?

• A food handler whose spouse works primarily with high risk populations.

• A food handler whose young daughter has diarrhea.

• A food handler who gets a lot of aches and pains.

• A food handler who eats a lot of rare meat.

You can only eat in an operation when sitting in a

At what temperatures do most foodborne pathogens grow most quickly?

• Between 0°F and 41°F (-17°C and 5°C).

• Between 45°F and 65°F (7°C and 18°C).

• Between 70°F and 125°F (21°C and 52°C).

• Between 130°F and 165°F (54°C and 74°C).

Answer explanation

70 - 125 degrees fahrenheit is the sweet spot for foodborne pathogens to grow quickly.

Using ___________ can help prevent cross-contamination.

What is the proper way to wash your hands?

How long can food stay in the temperature danger zone before it must be thrown out?

• 2 hours

• 1 hour

• 4 hours

• 3 hours

What is the most important factor in choosing a food supplier?

• It has a HACCP program or other food safety system.

• It is recommended by others in the industry.

• It has been inspected and complies with local, state, and federal laws.

• It has documented manufacturing and packing practices.

Milk can be received at 45°F (7°C) as long as it is ________________.

__________ is a personal behavior that contaminates food.