Kitchen Safety

The danger zone is between ____ and ____ degrees Fahrenheit.

• 60-160

• 50-150

• 40-140

• 350-500

What happens to food when it is in the danger zone for too long?

• It gets too hot

• It gets too cold

• It grows harmful bacteria

• Chemicals increase

How long can food stay out of the oven/fridge before it is no longer safe to eat? (Danger Zone)

• 2 hours

• 1 hour

• 24 hours

• 4 hours

What should you do once food has been left out in the danger zone for too long?

• Put it back in fridge or oven

• Throw it away

• Eat it as quickly as you can

• Save them for leftovers

Food-borne illness is...

• None of the above

• Another word for cross-contamination

• Another word for danger zone

• Sickness caused by eating food that contains a contaminant

Bacteria is a...

• A food-borne illness

• Comes from maintaining a thoroughly clean environment

• Single or one-celled living organism

• An example of cross-contamination

Which of the following is a cause of cross-contamination?

• Washing hands before and after handling raw chicken

• Using the same cutting board for raw meat and veggies

• Washing all utensils and surfaces with hot, soapy water after use

• Using clean containers to store and serve food

What are the 4 steps to keeping food safe?

• Cut, clean, cook, handle

• Wash, cut, cook, chill

• Chill, clean, cut, separate

• Clean, separate, cook, chill

Which type of meat needs to be have the highest internal temp. to be considered fully cooked through?

• Fish

• Ground beef

• Chicken

• Pork

Where can salmonella be found?

• undercooked eggs and chickens

• Ground beef

• Fish

• Lunch meats