DEFINITION
The process of making conditions clean and healthy.
SANITATION
WHICH IS A PHYSICAL CONTAMINANT?
A. BACTERIA
B. MOLD
C. A PIECE OF GLASS
D. A CLEANING SPRAY
C. A PIECE OF GLASS
THAWING MEAT ON THE COUNTER IS A SAFE HANDLING FOOD PRACTICE
FALSE
THE TEMPERATURE DANGER ZONE IS BETWEEN WHICH TWO NUMBERS?
40F-140F
Which example shows cross-contamination?
A. Storing produce in the refrigerator
B. Using the same knife for raw chicken and vegetables
C. Cooking ground beef to 160°F
D. Washing dishes in hot water
B.
Sickness caused from eating contaminated food.
FOODBORNE ILLNESS
WHICH IS A BIOLOGICAL CONTAMINANT?
A. SOAP
B. BACTERIA
C. PLASTIC
D. METAL SHAVINGS
B. BACTERIA
SHOPPING SAFELY MEANS PUTTING FRUITS IN THE BASKET LAST
TRUE
In the temperature danger zone (between 40°F and 140°F), the number of bacteria _____ and so does the risk of foodborne illnesses
13. Which is an example of unsafe packing?
A. Soup kept in a thermos
B. Sandwich with an ice pack
C. Yogurt left unrefrigerated for 5 hours
D. Fruit packed in a container
C.
Harmful substances.
CONTAMINANTS
WHICH IS A CHEMICAL CONTAMINANT?
A. FINGERPRINTS
B. A BUG IN SALAD
C. SANITIZER RESIDUE ON A COUNTER
D. HAIR IN SOUP
C. SANITIZER RESIDUE ON A COUNTER
RAW MEAT SHOULD BE PLACE IN THE MIDDLE OF THE FREEZER
The process of making conditions clean and healthy is called _____.
SANITATION
Safe cooking means:
A. Cooking foods to their recommended internal temperature
B. Guessing when food is done
C. Using dirty cookware
D. Letting raw meat touch ready-to-eat foods
A. Cooking foods to their recommended internal temperature
One-celled organisms that live in soil, water, and the bodies of plants and animals.
BACTERIA
WHICH EXAMPLE SHOWS CROSS-CONTAMINATION?
A. STORING PRODUCE IN THE REFRIGERATOR
B. USING THE SAME KNIFE FOR RAW CHICKEN AND VEGGIES
C. COOKING GROUND BEEF TO 160F
B. USING THE SAME KNIFE FOR RAW CHICKEN AND VEGGIES
KEEP HOT FOODS AT 140F OR HOTTER
TRUE
NAME THE THREE TYPES OF CONTAMINANTS
CHEMICAL, BIOLOGICAL, PHYSICAL
Why is the Temperature Danger Zone dangerous?
A. Food freezes
B. Food becomes too dry
C. Bacteria grow quickly
D. Food loses flavor
C. Bacteria grow quickly
Bacteria transferred to food by people, insects, rodents, pets, unclean utensils, or other unsanitary objects
CROSS CONTAMINATION
THE TEMPERATURE DANGER ZONE IS
A. 0F-20F
B. 32F-40F
C. 40F-140F
D. 150F-200F
C. 40F-140F
KEEP FROZEN FOODS AT -20C OR LOWER
FALSE. 0C
DIFFERENT TYPES OF FOODBORNE ILLNESSES ARE CAUSED BY DIFFERENT TYPES OF _____, ______, _____ AND FUNGI
BACTERIA, VIRUSES, PARASITES
CHICKEN MINIMUM INTERNAL TEMPERATURE IS
A. 145
B. 150
C. 165
D. 160
C. 165