WorksheetsSanitation
Total questions: 12
Worksheet time: 6mins
The minimum internal temp of cooked chicken is
145
155
165
180
In the process of washing hands how long is step 3?
less than 5 seconds
5-10 seconds
10-15 seconds
20 seconds
What is the best way to thaw frozen food?
Leave on the counter
Microwave defrost
Run cold water over item
defrost in the cooler
What has to happen to have a food borne illness outbreak?
2 or more people have eaten the same food and got sick
2 of more people have eaten in the same restaurant and got sick
2 or more people have eaten the same food
A person that is sick cross contaminates food
This reminds of us of the conditions needed for pathogen growth
TCS
HACCP
FATTOM
Food Borne Illness
What practice is most effective at reducing food borne illnesses?
Washing hands
Wearing a hat
Preventing cross contamination
Washing dishes
In ideal conditions bacteria will double every
20 minuttes
1 hour
4 hours
6 hours
A harmful microorganism can be called a
L.Acidophilus
Food borne illness
Pathogen
When we say "keep the hot food hot and the cold food cold" what is the minimum hot temperature?
41
135
165
180
Which of the following is NOT a TCS food?
Chicken
Milk
Peanut butter
Spinach
What is the ideal temperatures to grow bacteria
38
41-135
70-125
Below zero
Acidic food that reacts to a metal pan and makes someone sick is an example of:
Chemical contamination
Biological contamination
Physical contamination
