Kitchen and Food Sanitation 1

Give an example of cross contamination.

• Using one utensil for multiple types of food

• Poor personal hygiene

• All of the above

Hygiene rules in the kitchen. (Specifically what to do if you have long hair)

• Tie Hair up and out of face

• Let those lucious curls flow!

True or False - When ensuring meat is safe to eat, use a meat thermometer.

• True
• False

Which scenario represents poor hygiene leading to a foodborne illness?

• a. Glass breaking in the kitchen

• b. Sneeze on a salad

Which method is NOT recommended for thawing food safely?

• a. Thawing in the fridge

• c. Thawing in a microwave

• d. Leaving food on the kitchen counter at room temperature

Which of the following is an example of cross-contamination?

• a. Using the same cutting board for raw chicken and vegetables

• c. Not washing hands after handling raw meat

• d. All of the above

What is the temperature range of the Temperature Danger Zone?

• 40F - 140F

• 60F - 120F

Answer explanation

The temperature danger zone refers to a temperature range in which bacteria grow and thrive.

Within this temperature range, bacteria can double in number in just 20 minutes.

Keeping certain foods within this temperature range for too long allows foodborne pathogens such as Salmonella and E. coli to grow — and these may make you sick if you end up eating them .

What is one of the best ways to prevent the spread of germs?

• When tasting food, you can use your spoon as often as you want.

• Comb your hair then go back to cooking.

• Tie back long hair.

Answer explanation

Wash hands before preparing or eating food. Wash surfaces, cutting boards, dishes and cooking utensils with hot soapy water after each use to prevent bacteria from spreading throughout the kitchen.

Only use your spoon once and do not double dip.

Always be aware of Cross-contamination.

It is an illness that we get from eating contaminated food.

• Contamination Illness

• Food Poisoning/Food-borne illness

What is the recommended temperature for storing cold food to prevent bacterial growth?

• b. Below 40F

• d. Below 60F