Safety & Sanitation Retake Requirement

The best way to thaw foods safely is to:

• on the counter

• in the sink

• in the microwave

• in the fridge

What is an example of a perishable food?

• dry pasta/rice

• pepper

• cheese/milk

• sugar

What are the 4 steps to Food Safety?

• Clean, Separate, Cook, Chill

  
  

• wash, sanitize, clean, chill

• Clean, Prepare, Sanitize, Chill

  
  

• Aprons on, Hair up, Wash Hands, Sanitize Kitchens

  
  

The most effective way to stop the spread of illness:

• wear an apron

• Wash Hands

  
  

• clean counters

• wash foods

What is the temperature range of the Danger Zone?

• 40-140

  
  

• 35-135

  
  

• 50-150

  
  

• 70-170

  
  

Which group is most at risk of getting a food-borne illness?

• teenagers

• infants

• adults

• athletes

Which 2 foods could cause cross-contamination when cut on the same cutting board?

• Apples and Carrots

  
  

• Celery and Chicken

  
  

• Tomatoes and Celery

  
  
  

• apples & bananas

To avoid burns from escaping steam when uncovering a pan, you should:

• Lift the edge of cover near you

  
  

• Lift the cover straight up

  
  

• Lift the far edge of the cover away from you

  
  

Your refrigerator temperature should be set at about what temperature?

• 0

• 30-32

• 40-42

• 36-38

Perishable foods should not be left at room temperature for more than how many hours?

• 5

• 2

• 1

• 3