clean
chill
safety
cook
cross contamination
100
When should you wash your hands?

All the time!

100

At what temperature should a freezer be kept?

0 or below

100

When it comes to knife safety sharper is

safer

100

when in doubt

throw it out

100

On what shelf of the refrigerator should raw meat be stored?

bottom

200

Why should you never mix cleaning chemicals?

It can create a mustard gas and kill you

200

At what temperature should a refrigerator be kept?

40 or below

200

If you burn yourself what first aid should be administered?

run it under cold water

200

Bacteria _____________ every _________ minutes under the right conditions.

double; 20

200

Which food should NOT be washed?

chicken and fish; meat

300

What 3 things do bacteria need in order to multiply?

food, time, temperature

300

Perishable foods should be refrigerated within how many hours of purchase?

Two (2)

300

What should never be used to put out a grease fire?

Water

300

Keep hot foods ____________ and cold foods ___________.

hot; cold

300

What foods should be washed before eating them?

fruits and vegetables (raw produce)

400

How long should you scrub your hands during handwashing?

10 seconds

400

Where should you store leftovers?

In the refrigerator

400

What is the first in first out rule?

the first thing you bring in to the kitchen is the first thing you should eat

400

What are the 3 ways that food becomes contaminated?

Physical, Chemical and Biological

400

What is a foodborne illness?

An illness you get from eating contaminated food

500

What is the difference between sanitizing and cleaning?

Sanitizing means you have killed bacteria whereas cleaning may not have done so

500

How many times can you reheat leftover food?

once

500

What are the acceptable ways to thaw food?

cold running water, refrigerator, microwave

500

What is the danger zone temperature range?

41-135

500

What is cross contamination?

happens when bacteria or virus or toxin gets from one thing to another through direct contact