What are the three types of hazards found in a kitchen?

• Biological, chemical, and physical.

• Electrical, magnetic, and thermal.

• Mechanical, ergonomic, and radioactive.

• Psychological, emotional, and social.

What is a foodborne illness?

• A disease caused by eating contaminated food.

• A disease caused by drinking clean water.

• A disease caused by breathing fresh air.

• A disease caused by exercising regularly.

What is cross-contamination?

• The transfer of harmful microorganisms from one food or surface to another.

• The process of cooking food at high temperatures.

• The method of preserving food using salt.

• The act of washing hands before eating.

What is the most common cause of cross-contamination in the kitchen?

• Using the same cutting board or knife for raw and ready-to-eat foods without cleaning in between.

• Storing fruits and vegetables in the refrigerator.

• Washing hands after handling raw meat.

• Cooking food at a high temperature.

What is time/temperature abuse?

• Allowing food to stay in the temperature danger zone for too long.

• Storing food in airtight containers.

• Cooking food at a high temperature for a short time.

• Serving food immediately after cooking.

What are the symptoms of foodborne illness?

• Nausea, vomiting, diarrhea, abdominal cramps, and fever.

• Headache, blurred vision, and chest pain.

• Rash, joint pain, and hair loss.

• Cough, sore throat, and runny nose.

What are two foods that are often associated with foodborne illness?

• Raw poultry and unpasteurized dairy.

• Cooked rice and canned beans.

• Baked potatoes and fresh apples.

• Grilled steak and pasteurized milk.

What is the temperature danger zone?

• 41°F to 135°F.

• 0°F to 32°F.

• 135°F to 165°F.

• 32°F to 41°F.

How long can food safely be left in the temperature danger zone?

• A maximum of four hours.

• A maximum of eight hours.

• A maximum of one hour.

• A maximum of twelve hours.

What is the correct way to cool food quickly?

• Use an ice bath, a blast chiller, or divide the food into smaller containers.

• Leave the food out at room temperature until it cools.

• Place hot food directly in the refrigerator uncovered.

• Cover the food tightly and let it cool slowly on the counter.