Safety and Sanitation

Which of the following is the safest way to thaw meat?

• On the counter

• In the fridge

• In the sink

• Next to a heater

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

• 60-126 Degrees

• 140-165 Degrees

• 40-140 Degrees

• 0-40 Degrees

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 over night

• Testing meatloaf with a thermometer

What are the symptoms of food borne illness?

• Coughing, sneezing, itchy eyes

• Diarrhea, stomach cramping, nausea, vomiting

• Headache, blindness

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?

• Sanitation

• Cross-Contamination

• Disposal

• Food Swap

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

• 15-20 minutes

• 1 hour

• 2-3 hours

• 6 hours

If food is left out more than three hours at room temperature, what should you do with it?

• Send the leftovers with your guests

• Reheat and eat more

• Store in the fridge

• Throw away

What is the best way to "taste test" food you are making?

• Use a separate spoon

• stick your finger in it

• let your dog try it

• use the spoon you are cooking with

Populations who are most "at risk" for a food borne illness include...

• infants, pregnant women, older adults

• teenagers

• athletes

• toddlers, teenagers, athletes

Alex wants to be sure his chicken is cooked before eating it, what should he use?

• a knife

• food thermometer

• fork

• food scale