Review for Safety and Sanitation Unit

The best way to clean hands is to

• use hand sanitizer

• wear gloves

• wash with soap and water for 20 seconds

• rinse under hot water

Microbes are...

• chemical contaminants

• physical contaminants

• disease causing pathogen

What are the 3 main contaminants that make food unsafe?

Biological, physical and _______

• Chemical

• Emotional

• Pollutants

• Governmental

What is the most common food borne illness found in chicken?

• E.Coli

• Salmonella

• Norovirus

• All of them

Which of these in not a Big 8 Allergen found in this recipe.

• Flour

• eggs

• Milk

• lemon juice

What temperature should Chicken be cooked to in degrees Farenheit?

• 80

• 165

• 160

• 145

What temperature should ground beef be cooked to?

• 160

• 155

• 145

• 140

Store your raw meat on the top shelf of the refrigerator

• True

• False

If a food is prepared in the same place as nuts, what has occured?

• Cross contamination

• An allergen

• Cross Contact

Which of these groups is NOT a high risk group for food borne illness

• Adults in their 30's

• Young children

• Elderly

• Immune illness