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Sanitation 10

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12th Grade

Used 20+ times

Sanitation 10
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10 questions

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1.

CATEGORIZE QUESTION

5 mins • 5 pts

Organize these options into the correct minimum internal temperature column

Groups:

(a) 145 degrees

,

(b) 155 degrees

,

(c) 165 degrees

Ground Meat

Chicken

Stuffing

Fish

Eggs

2.

MATCH QUESTION

5 mins • 5 pts

Match the following Contamination Basics

Clean

Raw Foods exposed to harmful microorganisms (bacteria, parasite)

Cross Contamination

Sanitary

Direct Contamination

Movement of Harmful microorganisms from one food to another

3.

DROPDOWN QUESTION

5 mins • 5 pts

An example of a Physical Hazard is​ (a)  

Hair
Bleach
Virus

4.

DROPDOWN QUESTION

5 mins • 5 pts

An example of a Chemical Hazard is​ ​ (a)  

Hair
Virus
Bleach

5.

CATEGORIZE QUESTION

5 mins • 5 pts

Place these into the options of what to do or not to do when thawing or aka defrosting food

Groups:

(a) To do

,

(b) Not to do

Put in hot water

Refrigerator

Bathtub

Put in cold water

direct sunlight

Counter

Microwave

6.

DROPDOWN QUESTION

5 mins • 5 pts

A foodborne illness is ​ (a)  

a disease transmitted by food
when 10 or less people get sick
if someone is allergic to nuts

7.

MULTIPLE CHOICE QUESTION

5 mins • 5 pts

Pick the ONE that best explains FIFO

Keeping hot foods hot

The path food takes from being received

Oldest items are used first

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