FNW-7.5 Safe Food Storage

How long should you wash your hands? (FNW-7.1)

• 30 seconds

• 2 minutes

• Long enough to sing Happy Birthday

• 20 seconds

What is the temperature danger zone from... (FNW-7.2)

• 40-140

• 32-100

• 120-200

• 65-130

What is the maximum time food can be left at room temperature? (FNW-7.2)

• 1 hour

• 2 hours

• 2.5 hours

• 4 hours

Which of the following is TRUE about fridge storage? (FNW-7.2)

• Pack it full

• Raw Meat on the Top Shelf

• Fruits on the bottom shelf

• Keep at 32-40 degrees

What piece of equipment do we use to ensure meat is cooked to the appropriate temperature?

• Just look at it.
• Meat doesn't have to be cooked to a specific temperature.
• Thermometer.
• Temperature Gauge.

What are the FOUR basic sanitation practices?

• Clean, Sanitize, Cook, Chill
• Clean, Separate, Cook, Chill
• Clear, Separate, Cook, Cool
• Clear, Sanitize, Cook, Cool

Slows down bacteria growth 

• refrigerator
• freezer
• the kitchen counter
• your locker

Spread of harmful bacteria from one food to another:

• washing your hands
• cleaning your kitchen 
• cross-contamination 
• counter-combination 

What is 'perishable food'?

• food with have high moisture content and need to be refrigerated
• food with low moisture content and do not spoil easily

Two foods that can be safely stored in the cupboard/pantry/cabinet are ______ and _______.

• dried pasta, canned vegetables
• fresh vegetables, frozen waffles
• fermented dairy products (cheese or yogurt), bread products
• fresh dairy products, canned meat