Food Safety and Hygiene Quiz

What is the degree range for the food temperature “danger zone”?

• 30°F - 130°F

• 41°F - 135°F

• 60°F - 130°F

• 50°F - 120°F

How long should you wash your hands?

• 30 seconds

• 60 seconds

• 20 seconds

• 10 seconds

What is the proper order for the three-sink system of washing dishes?

• Wash, rinse, sanitize

• Rinse, wash, sanitize

• Sanitize, rinse, wash

• Wash, sanitize, rinse

What is a common cause of the foodborne illness Salmonella, and how can it be prevented?

Hair needs to be ___________ in the kitchen at all times if it is long enough to do so.

__________ is a foodborne illness commonly caused by unpasteurized milk and juices, undercooked meat, and unclean hands that handle food.

Match the following factors with their corresponding food safety elements.

Match the meat with the correct internal temperature it needs to be cooked to.