Food Safety and Sanitation

When cleaning up after a meal, you should do all of the following EXCEPT

• presoak pans with stuck-on food

• group items to be washed according to their size

Which of the following are common sources of cross contamination of bacteria?

• wooden cutting boards

• stainless steel knives

Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness.

• True

• False

Bacteria can travel from food handlers to food by sneezing or coughing.

• True

• False

All of the following are general food safety guidelines EXCEPT ___.

• don't cross contaminate

• cook food thoroughly

All of the following are proper food handling and cooking practices for maintaining food safety EXCEPT

• keeping the kitchen and utensils clean

• cutting meat and vegetables on the same cutting board

The two hour rule of food storage applies to __.

• whole grain foods

• perishable foods containing meal, poultry, fish, eggs, or dairy products

Which of the following is NOT a good guideline for limiting bacteria in the kitchen?

• washing food surfaces in cold water before preparing food

• replacing dishcloths daily

When washing off kitchen work areas and appliances, you should rinse the dishcloth often in hot, sudsy water.

• True

• False

Which of the following is a safe food handling practice?

• defrosting frozen food at room temperature

• tasting baked chicken after it is fully cooked