Food Safety Fundamentals

What is the primary way people contaminate food according to the video?

• Using contaminated water

• Poor personal hygiene

• Using expired ingredients

• Cooking food inadequately

What temperature range defines the 'danger zone' where bacteria thrive?

• Below 50°F or above 150°F

• Below 30°F or above 125°F

• Below 40°F or above 145°F

• Below 40°F or above 135°F

What is the correct temperature to store hot food to keep it safe?

• Above 135°F

• Above 125°F

• Above 155°F

• Above 145°F

What is the minimum temperature for safely storing cold foods?

• Below 60°F

• Below 50°F

• Below 40°F

• Below 30°F

What is an example of cross contamination?

• Cooking food to the right temperature

• Storing food in sealed containers

• Washing hands before cooking

• Using the same cutting board for chicken and vegetables without washing

What action can lead to cross contamination in the kitchen?

• Thawing chicken above vegetables

• Storing food in a refrigerator

• Using separate cutting boards for different foods

• Cooking foods to recommended temperatures

How should you handle raw food to prevent contamination?

• Wash it with soap before storing

• Freeze it as soon as it is bought

• Keep it separate from ready-to-eat foods

• Cook it immediately after thawing

Why is it important to properly clean and sanitize kitchen surfaces?

• To make the kitchen look clean

• To prevent food from spoiling

• To prevent the spread of bacteria and illness

• To save money on supplies

How long should the scrubbing process take during hand washing?

• 5 to 10 seconds

• 10 to 15 seconds

• 20 to 25 seconds

• 15 to 20 seconds

What should not be used as a substitute for hand washing?

• Soap

• Paper towels

• Hand sanitizer

• Warm water