Food Safety & Sanitation

What is cross-contamination?

• Transfer of harmful bacteria or microorganisms from one substance to another.

• Leaving food out at room temperature for too long

• Mixing different food items together

• Using expired ingredients in cooking

Explain the proper handwashing technique.

• Use cold water instead of warm water

• Dry hands before applying soap

• Wet hands, apply soap, scrub for 20 seconds, rinse, dry with clean towel.

• Scrub for 5 seconds only

How should you store raw meat in the refrigerator?

• Store raw meat in the refrigerator without any covering

• Store raw meat in the refrigerator next to fresh produce

• Store raw meat in the refrigerator on the bottom shelf in a sealed container or on a plate to catch any juices.

• Store raw meat in the refrigerator on the top shelf

Why is temperature control important in food safety?

• Temperature control enhances the flavor of food

• Temperature control speeds up the cooking process

• Temperature control prevents the growth of harmful bacteria and reduces the risk of foodborne illnesses.

• Temperature control has no impact on food safety

Describe the difference between cleaning and sanitizing.

• Cleaning and sanitizing are the same process

• Sanitizing removes visible dirt while cleaning reduces bacteria

• Cleaning involves chemicals while sanitizing is done with water only

• Cleaning removes visible dirt, debris, and impurities, while sanitizing reduces the number of bacteria on surfaces.

When should you wash your hands while handling food?

• Before handling food, after handling raw meat, poultry, or seafood, after using the bathroom, after touching garbage, and after touching pets.

• After waking up in the morning

• While watching TV

• Before going to bed at night

What temperature range is considered the danger zone for food?

• 10°C to 54°C

• 0°C to 55°C

• 5°C to 65°C

• 2°C to 50°C

What is the recommended temperature for refrigerators to prevent bacterial growth?

• 45°F (7.2°C)

• 40°F (4°C)

• 35°F (1.6°C)

• 50°F (10°C)

Why is it important to separate raw foods from ready-to-eat foods?

• To increase the nutritional value of the foods

• To enhance the flavor of the foods

• To prevent cross-contamination and reduce the risk of foodborne illnesses.

• To save time during meal preparation

What is the purpose of using color-coded cutting boards in a kitchen?

• To add flavor to the food

• To confuse the chef

• To make the kitchen look more colorful

• To prevent cross-contamination and maintain food safety standards.