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

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

Allowing the juices from raw meat or poultry to drip on other foods risks the cross contamination of bacteria.

Freezing food stops bacteria from growing and kills them.

Partially cooking food and waiting to finish the cooking later is a safe way to destroy harmful bacteria.

Raw meat and poultry should be carried to the range on a clean plate, cooked, and then returned to the plate.

Damage to cans or other forms of packaging increase the likelihood that the food inside will be spoiled.

Refilling a serving dish of food that has been sitting out for a while may cause cross contamination.

Which of the following situations might lead to a dangerous growth of bacteria spores?

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

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

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

The two hour rule of food storage applies to __.

Which of the following is a safe food handling practice?

Which of the following foods does NOT need to be stored in the refrigerator?

To help guard against freezer burn, you should ___.

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

One proven method for keeping your hands clean in order to prevent bacterial transfer is the ___.

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