Foodborne Illnesses
What are the three most common foodborne illnesses?
What are Salmonella, E. coli, and Norovirus?
What is cross-contamination?
What is the transfer of harmful bacteria from one food or surface to another?
What is the safe internal cooking temperature for chicken?
What is 165°F (74°C)?
What’s the difference between cleaning and sanitizing?
What is cleaning removes dirt, sanitizing kills bacteria?
What type of footwear is safest in the kitchen?
What is closed-toe, non-slip shoes?
What type of bacteria is commonly found in undercooked poultry?
What is Salmonella?
Give an example of cross-contamination.
What is using the same cutting board for raw chicken and vegetables?
How long can perishable foods sit at room temperature before becoming unsafe?
What is 2 hours?
When should food contact surfaces be cleaned?
What is after each use, or every 4 hours if in constant use?
Why should pot handles be turned inward on the stove?
What is to prevent them from being knocked over or grabbed?
How can you prevent E. coli from spreading in the kitchen?
What is cooking meat thoroughly and washing hands/surfaces?
How can you prevent cross-contamination in the kitchen?
What is using separate equipment for different types of food?
What is the danger zone for food temperatures?
What is 40°F to 140°F?
What’s the proper order of steps for dishwashing?
What is scrape, wash, rinse, sanitize, air dry?
How should you pass a knife to another person?
What is by placing it on a sanitized surface for them to pick up?
What are symptoms of foodborne illness?
What are nausea, vomiting, diarrhea, and abdominal cramps?
What tool is used to keep raw meats away from other foods?
What is a color-coded cutting board?
Why should food be cooled rapidly before refrigerating?
What is to prevent bacteria growth?
What’s a sanitizer commonly used in commercial kitchens?
What is a chlorine or quaternary ammonium compound (quats)?
What do you do if there’s a small grease fire?
What is cover it with a lid or use a fire extinguisher (never water)?
Which foodborne illness is commonly spread by infected food handlers?
What is Norovirus?
Why is storing raw meat above ready-to-eat food dangerous?
What is the risk of juices dripping and contaminating the food below?
What is FIFO and why is it important?
What is "First In, First Out" — it ensures older food is used first to reduce spoilage.
What test is used to check sanitizer strength?
What is a test strip?
What color cutting board is typically used for raw meat?
What is red?