Food Safety and Kitchen Practices

What is the best way to prevent cross-contamination in the kitchen?

• Use the same cutting board for raw meat and vegetables

• Wash your hands before and after handling different foods

• Store raw and cooked foods together in the refrigerator

• Reuse marinades from raw meat on cooked food

What is the safe minimum internal temperature for cooking poultry?

• 145°F (63°C)

• 160°F (71°C)

• 165°F (74°C)

• 180°F (82°C)

Why is it important to keep your fingers away from the blade when using a knife?

• To avoid cutting your fingers

• To make the knife easier to handle

• To prevent the knife from getting dull

• To keep the food from sticking to the blade

What is the danger of using a cutting board that has been used for raw meat without washing it?

• It can make the food taste bad

• It can cause cross-contamination

• It can damage the cutting board

• It can make the food spoil faster

One of the most important elements and keeping food safe is

• Proper cooking

• Washing hands

• Cleaning tables

• Cold storage

Every food service establishment must be inspected by the local health department this inspection is known as what

• Internal inspection

• Food safety audit

• Controlled Audit

• HACCP report

Restaurant in food service employees should NOT wear shoes that are

• Closed toed

• Open toed

• Steel toed

• Slip resistant

To avoid food borne illnesses, it is best to ____________ after using the toilet.

• wipe hands

• do nothing

• lick hands

• wash hands

What type of contaminant is this?

• Physical
• Chemical
• Biological

What type of contaminant is this?

• Physical
• Chemical
• Biological