Foods & Nutrition Food Safety Review

What is a food borne illness?

• A substance in food that does not belong in food and can cause death or illness

• Food that contains contaminants

• A disease that is caused by eating contaminated food

What is a physical contaminant?

• An item that accidentally gets into food

• A microscopic living substance that accidentally gets into food

• A chemical that is toxic or not usually found in the food

What is a chemical contaminant

• An item that accidentally gets into food

• A chemical that is toxic or not usually found in the food

• A microscopic living substance that accidentally gets into food

What is a biological contaminant?

• An item that accidentally gets into food

• A chemical that is toxic or not usually found in the food

• A microscopic living substance that accidentally gets into food

What is the temperature danger zone?

• 30-150 degrees

• 50-130 degrees

• 40-140 degrees

In order to thaw meat you should...

• Place it in the microwave on high temperature

• Place it in a sink full of hot water

• Place it on the countertop at room temperature

• Place it in the refrigerator on a plate

Raw foods should not be left out for more than...

• 1 hour

• 2 hours

• 3 hours

• 4 hours

The danger zone refers to temperatures of...

• 30 degrees – 100 degrees F

• 41 degrees – 135 degrees F

• 20 degrees – 90 degrees F

• 35 degrees – 180 degrees F

Cook food to the proper ______ temperature

• internal

• external

• surface

• all of the above

What is the first thing to do when preparing food?

• Put gloves on

• Wash hands

• Put food in refrigerator