Kitchen Safety and Sanitation

Which type of thermometer measures the surface temperature only of food and equipment?

• Bimetallic Stemmed Thermometer

• Thermocouple/thermistors

• Infrared/Laser Thermometer

• Max Read Thermometer

• Air thermometer

Which of these can help prevent cross-contamination? Select all.

• Multiple colored cutting boards for different products

• Prepping different items at different times

• Buying prepared foods

• Holding your breath while cooking foods

• Squeezing your eyes really tight

Which of these can help prevent cross-contamination? Select all.

• Cleaning and sanitizing surfaces and dishes between uses

• Prepping different items on different surfaces

• Buying cut produce

• Wearing false eyelashes

• Wearing long pants

You can help prevent bare-hand contact to food by having food handlers use utensils like tongs to pick up the food instead of their bare hands.

• True

• False

What are TCS foods?

• time/temperature controlled for safety foods

• foods that need refrigeration for storage to stay fresh

• example would be milk, eggs, dairy

• all of the above

Why is it important to keep the kitchen clean?

• to keep pests out of your kitchen

• to help keep you and others safe

• to prevent cross contamination/foodborne illnesses from occurring

• all of the above

Juan is about to start his shift prepping salads for a local restaurant. When should Juan wash his hands while on the job?

• When entering the kitchen, changing tasks and before putting on gloves.

• When leaving the kitchen, after using cleaning supplies and after touching his face.

• After using the phone, leaving the kitchen and after using the restroom

• When entering the kitchen, between making kinner salads and before cutting vegetables.

Which of the following is the safest way to thaw meat?

• On the counter

• In the fridge

• In the sink

• Next to a heater

Which of the following is a safe food-handling process?

• Defrosting a frozen turkey at room temperature

• Keeping leftovers in the fridge for 8 days

• Cooling a casserole at room temperature over night

• Testing meatloaf with a thermometer

Pathogens grow well in food that has a temperature between

• 0°F and 100°F

• 31°F and 100°F

• 55°F and 155°F

• 41°F and 135°F

Tags

NGSS.MS-PS3-4