Kitchen Sanitation

What is another way to describe "sanitize" in the kitchen?

• Cook

• Clean

• Chill

• Avoid Cross Contamination

What happens to bacteria as food is frozen?

• bacteria growth stops (dormant)

• bacteria growth slows

• bacteria grows rapidly

• bacteria dies

The danger zone for bacteria is between.....

• 40-140K

• 40-140C

• 0-145F

• 40-140F

What is NOT a potentially dangerous physical hazard in the kitchen?

• a spill on the floor

• a knife in soapy water in the sink

• paper towels too close to the stove

• washing the cutting board between uses

Leftover cooked food should be eaten......

• within 2-3 days

• within two weeks

• within a month

• 3-5 days

What happens to bacteria as food is heated thoroughly?

• bacteria growth stops

• bacteria growth slows

• bacteria grows rapidly

• bacteria dies

What is the correct temperature for washing dishes?

• scalding hot

• cold

• room temperature

• as hot as you can make it without burning yourself

When should you clean?

• after making all your food

• clean as you go

To avoid cross- contamination, wash hands for at least........

• 60 secons

• 5 seconds

• 20 seconds

• 40 seconds

What is the first step when entering the kitchen?

• Run dishwater

• Wash hands

• Pre-heat oven

• Gather ingredients