Cooking Safety and Sanitation

Front

What is the temperature range know as the "Danger Zone"?

Back

41-135 Degrees

Front

Which of the following is a safe food-handling process?
Defrosting a frozen turkey at room temperature,
Keeping leftovers in the fridge for 8 days,
Cooling a casserole at room temperature overnight,
Testing hamburger for doneness with a meat thermometer

Back

Testing hamburger for doneness with a meat thermometer

Front

Kayla used a cutting board and a knife to cut raw beef and lettuce; which of the following is an example of what she did?

Back

Cross-Contamination

Front

What is the maximum time food can be safely held in the danger zone?

Back

2 hours total

Front

Which of the following is an example of the food safety step, Separate?
- Using the same knife to cut tomatoes and raw steak.
- Placing meat and vegetables side by side in the refrigerator.
- Using separate cutting boards and knives to cut chicken and onions.
- Placing raw meat and veggies in the sink to clean.

Back

Using separate cutting boards and knives to cut chicken and onions.

Front

Foodborne illness is often caused by: Improperly packaged commercial foods, Mayonnaise in prepared food items, Handling practices that cause contamination of food, Too many people working with a food

Back

Handling practices that cause contamination of food

Front

What can food & beverage industry employees do to prevent food contamination? Stay home when sick, Keep fingernails short & hair restrained, Wash hands properly & frequently

Back

All of these are correct

Front

Which dishes should be washed first? Options: Serving utensils, Gross Pots and pans, Plates, Glasses, cups and eating utensils

Back

Glasses, cups and eating utensils

Front

Which organism is not included for foodborne illness cause? E Coli, Vibrio, Coronavirus, Salmonella

Back

Coronavirus

Front

What are the most common symptoms of foodborne illness?

Back

vomiting and diarrhea