Hazards
Hair in your cup of coffee is an example of a:
a. biological hazard
b. physical hazard
b. physical hazard
This is the internal temperature to which all POULTRY should be heated.
a. 135 degrees F
b. 165 degrees F
b. 165 degrees F
Do this before preparing or handling food, eating, after handling raw meat, after coughing and sneezing, after using the bathroom, after touching chemicals or trash, etc.
a. Nothing - just keep going!
b. Wash your hands!
b. Wash your hands!!
How long should you scrub your hands?
a. 10 seconds
b. 20 seconds
b. 20 seconds
The majority of foodborne illness outbreaks are due to:
a. Improper cooling or heating of TCS foods
b. Leaving food at room temperature for one hour
a. Improper cooling or heating of TCS foods
An illness from consuming food that contains harmful substances (pathogens)
a. foodborne illness
b. the flu
a. foodborne illness
COLD food should be held at a MAXIMUM temperature of:
a. 71 degrees F
b. 41 degrees F
41 degrees F
Leaving food out, leaving dishes dirty, not sweeping up messes may invite these into the food prep space.
a. the cleaning crew
b. PESTS, such as mice and ants
b. PESTS, such as mice and ants
Avoid preparing food when you feel like this.
a. happy and healthy
b. sick or unwell
b. sick or unwell
What is the "danger zone" for bacteria growth?
a. 50-150 degrees F
b. 41-135 degrees F
b. 41-135 degrees F
Poisonous (and usually tasteless) substances produced by some micro-organisms, plants, and animals.
a. fuzzy mold
b. pathogens
b. pathogens
HOT food should be held at a MINIMUM temperature of:
a. 135 degrees F
b. 100 degrees F
Three examples of TCS foods.
a. Any animal-based food, cooked grains, cut fruit
b. Box of cereal, dry noodles, unopened can of beans
a. Any animal-based food, cooked grains, cut fruit
Have separate cutting boards for ___________ and __________.
a. hard and soft foods
b. raw and cooked foods
b. raw and cooked foods
This happens to bacteria when food is kept below 41 degrees F.
a. It stops growing.
b. It dies from too much heat.
a. It stops growing.
3 examples of physical hazards:
a. viruses, bacteria, mold
b. dead insects, hair, Band-Aids
b. dead insects, hair, Band-Aids
This type of food should be stored on the TOP SHELF of the refrigerator.
a. Raw poultry (chicken, turkey)
b. RTE (ready-to-eat) food
b. RTE (ready-to-eat) food
Do these two things to kill or slow down the growth of pathogens in food.
a. Keep HOT food HOT and COLD food COLD
b. Keep COLD food HOT and HOT food COLD
a. Keep HOT food HOT and COLD food COLD
These should be worn in the kitchen.
a. clean clothes/apron
b. head covering (hat/hairnet)
c. sometimes gloves
ALL OF THESE!
This happens to bacteria above 135 degrees F.
a. They multiply and keep growing.
b. They die.
b. They die.
__________ are the most common causes of foodborne illnesses.
a. Viruses (from PEOPLE)
b. Physical hazards
a. Viruses (from PEOPLE)
This type of food should be stored on the BOTTOM shelf of the refrigerator.
a. Raw poultry (chicken, turkey)
b. RTE (readh-to-eat) Foods
a. Raw Poultry (chicken, turkey)
To ensure food does not become contaminated, which of these things should you do ALL THE TIME?
a. Keep hands and nails clean
b. Keep the kitchen clean
c. Handle food safely
ALL OF THEM!!!
This is how to wash fruit and vegetables.
a. wipe them with a paper towel
b. under running water
b. under running water
This is how you thaw raw meat.
a. In the refrigerator
b. Under cold water
c. Microwave (defrost setting)
ALL OF THESE are OKAY!