Importance of Food Safety
Health & Hygiene
Temperature Control
Avoiding Cross Contamination
Cleaning & Sanitizing
100

Contaminated food often looks, smells, and tastes the same as any other food. 

TRUE or FALSE

TRUE- most of the time you will not know a food has been contaminated by looking at it! 

100

When should you wash your hands?

throughout the day, even if hands look clean

before touching or preparing food

after any possible contamination from germs 

100

What are three proper ways to thaw food properly and safely?

running under cold water

in the fridge below ready to eat foods

as part of the cooking process (microwave)

100

What is cross contamination?

Spread of contaminants from one food or surface to another

100

What is the correct order for the three-sink method?

Wash, rinse, sanitize 

200

The three types of hazards that cause foodborne illness are:

biological, chemical, & physical

200

What is the most common food hazard?

Biological Contamination

200

Why should cleaning products be kept in their original labeled containers? 

*answers will vary- 

so you know what the product is, how to use it, what to not mix it with & so you do not mistake it for something else

200

What kind of symptoms might a person with a foodborne be present with?

nausea, abdominal pain, vomitting, dizziness, chills, & headache

200
What is the best method for drying dishes and your clean hands? 

Dishes- air dry

Clean hands- paper towel, air dryer

300

Provide 1 example of each:

Biological Contaminant

Chemical Contaminant

Physical Contaminant

*Answers will vary:

Biological: bacteria, viruses, parasites, etc.

Chemical: soaps, sanitizers, fertilizers, etc.

Physical: hair, finger nails, metal, glass, etc. 

300

Define "ready to eat foods" & provide example

Foods that can be served without additional washing or cooking to remove germs. 

Example- breads/bakery items

300

Food must not remain in the Danger Zone longer than how many hours?

4 hours

300

Who is most at risk to catching a foodborne illness?

children, elderly, pregnant women, chronically ill & people with weakened immune systems

300

Describe the difference between cleaning and sanitizing.

Cleaning uses soap and water to remove dirt and food from surfaces.

Sanitizing uses chemical or heat to kill germs. 

400

List the 8 most common food allergens:

milk

soy

eggs

wheat

peanuts

nuts

fish

shellfish 

400

What should you use to put out a grease fire? 

NOT water 

Fire Extinguisher, or baking soda

400

What temperatures is the Danger Zone between?

41 degrees F and 135 degrees F
400

How should you store raw meats?

In a properly working fridge below ready-to-eat foods.

400

List the 6 steps for proper hand cleaning

1. Get hands wet

2. Apply soap

3. Scrub hands together 10-15 seconds

4. Scrub backs of hands, between fingers, & forearms 

5. Rinse hands 

6. Dry hands

500

What is the difference between the heimlich maneuver and CPR? 

CPR is used for someone who is unresponsive- because of choking, cardiac arrest, stroke or heart attack - CPR uses chest compressions & opening up the airway to breathe into 

Heimlich maneuver is use for someone who is responsive and choking- it involves thrusts to a person's abdomen  

500

What does the acronym P.A.S.S. stand for? 

In reference for how to use a fire extinguisher:

Pull

Aim

Squeeze

Sweep

500

What universal temperature must you cook all meats to?

Safe internal temperatures will vary based on the type of meat you are cooking.

500

To minimize contamination from accidental drips or other contact, store meat with a __________ cooking temperature (like chicken) below meat with a _______ cooking temperature (like fish)

Higher

Lower

500

What is the proper ratio for a bleach/water solution to sanitize in the kitchen?

1 tablespoon of bleach per 1 gallon of water