Show:
Sanitation
Food Safety
Safety
Safe Food Handling
Food Safety & Sanitation
100

The types of hazards that can make food unsafe?

Physical, Biological and Chemical 

100

If you are reheating a soup, sauce, or gravy it must come to a _______ to kill the bacteria

boil

100

One proper way to thaw food is 

microwave

100

Name the 3 groups of people more likely to get sick from bacteria

elderly.pregnant, babies, 

100

why are some groups of people more likely to get sick from a good borne illness

Immune systems are weaker

200
If you have a cut on your finger you should do this before cooking
cover it with a band aid and rubber glove
200

Cooked food should not sit out at room temperature longer than_____

2 hours

200

The range of temperatures where bacteria grows rapidly is known as the....

danger zone

200

After cutting chicken on a cutting board what 3 things have to washed before cutting veggies

hands, knife, cutting board

200

When handling a knife to someone, the safest thing to do is

place it on the table or counter

300

The 3 compartments in a sink..

wash, rinse and sanitize then dry

300

To properly sanitize your hands you should wash them for approximately 

20-25 seconds

300

When in the lab how should you carry a knife?

Next to your side with the blade pointing down, letting others know you are walking with and holding a sharp object.

300

What are 2 things bacteria needs to survive

warmth/moisture

300

True/ False

A dull knife is safer than a sharp knife

False

400

Foodborne illness caused by bacteria found in raw or undercooked ground beef.  

E-coli

400

You can't see, smell, or taste but its nickname is germ

bacteria

400

What is cross contamination?

physical movement or transfer of harmful bacteria from one person, object or place to another

400

When stirring something hot on top of the stove you should use what type of utensil

wooden spoon

400

When cutting with a knife your fingers should be 

tucked or curled away from the blade and on the handle
500

What is the temperature range of the danger zone?

40-140

500

A guideline for when food is no longer edible or dangerous to eat and must be thrown out 

expiration date

500

Never put this in the sink with other dishes to be washed!

Knives 

500

When checking a boiling pot of water, you should open the lid of the pot

away from your face

500

This means that there is not dirt or dust visible on the surface

clean or sanitized