Food Safety

How long should you be washing your hands?

• 5 seconds

• 1 minute

• 20 seconds

• 45 seconds

True or false: You should wash your hands before, during and after preparing food.

• True

• False

True or false: To properly clean tables, use room temperature, soapy water.

• True

• False

Answer explanation

Make sure you're using HOT, soapy water.

How many times should you run silverware through the dish machine?

• Once

• Twice

• Three times

• Four times

Where should you put dirty rags when you're done with them?

• In the sink

• In a bucket by the sink

• In a bucket in the walk-in cooler

• In the dish room

Why should you separate your raw meats from your produce?

• So it's easier to find in your grocery bag

• To avoid cross-contamination

• To stay out of the "danger zone"

True or false: You should use separate cutting boards, plates and utensils for cooked and raw foods.

• True

• False

Between 41° and 135°F is known as the __________.

• "Danger Zone"

• "Sweet Spot"

• "Optimal Food Temperature"

• "Prime Time"

When microwaving food, why does the label say, "Let stand for __ minutes after cooking"?

• Because it's too hot to eat, so you need to wait for it to cool down

• Because the food is continuing to cook during that time

Answer explanation

If you don't let it continue to cook, you may eat food that is in the "danger zone"

What tool should you use to check the internal temperature of meat?

• A ladle

• A 6-inch half pan

• A digital scale

• A meat thermometer