Safety and Sanitation

Front

Raw or undercooked eggs, poultry, or meat can cause illness because they often carry_______.

Back

Salmonella Bacteria

Front

According to the National Restaurant Association, the “danger zone” refers to temperatures of _____at which bacteria multiply very rapidly.

Back

41° F to 135° F

Front

Ground beef should be cooked to _______ internal temperature to kill E Coli bacteria.

Back

160° F

Front

Food may be safely thawed using any of the following methods EXCEPT _____.

Back

thawing on the counter.

Front

The refrigerator temperature should be kept at or just below _____ to slow bacterial growth.

Back

40° F

Front

If you cut raw vegetables with the same knife you just used to cut up raw meat and you do not thoroughly wash the knife between uses, you can cause foodborne illness due to _________.

Back

Cross-Contamination

Front

All of the following EXCEPT ________ are examples of food that should be discarded: a can of green beans that bulges slightly at the seam, leftovers that do not smell right, slimy and moldy carrots.

Back

a block of cheddar cheese with mold removed

Front

All of the following can cause or speed up nutrient loss and spoilage EXCEPT … Air, Light, Too little moisture

Back

Cold

Front

Casey lets all the knives get dull and doesn’t sharpen them, so people are less likely to get cut. Is this situation considered Safe or Unsafe?

Back

Unsafe

Front

He places a sturdy step-stool in one corner of the kitchen so it will be easy to get when someone needs to reach something on a high shelf.

Back

Safe