Food Safety and Sanitation

What is the temperature danger zone from...

• 40-140

• 32-100

• 120-200

• 65-130

What is the maximum time food can be left at room temperature?

• 1 hour

• 2 hours

• 2.5 hours

• 4 hours

Tags

NGSS.MS-PS3-4

Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

• Clean

• Separate

• Cook

• Chill

What are the FOUR basic sanitation practices?

• Clean, Sanitize, Cook, Chill

• Clean, Separate, Cook, Chill

• Clear, Separate, Cook, Cool

• Clear, Sanitize, Cook, Cool

If you are peeling an apple, it should be rinsed.

• True

• False

When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?

• The middle

• The thickest part

• The right side

• Underneath

Which bacteria is found in raw meats (beef), and contaminated water?

• E. Coli

• Salmonella

• Clostridium Botulinum

• Clostridium Perfringens

Which of the following is TRUE about fridge storage?

• Pack it full

• Raw Meat on the Top Shelf

• Fruits on the bottom shelf

• Keep at 32-40 degrees

What food safety step should you take to reduce cross-contamination?

• Clean

• Separate

• Cook

• Chill

Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 

• True

• False