Culinary Safety Day 1

What type of contaminant is this?

• Physical
• Chemical
• Biological

What type of contaminant is this?

• Physical
• Chemical
• Biological

What type of contaminant is this?

• Physical
• Chemical
• Biological

What type of contaminant is this?

• Physical
• Chemical
• Biological

What type of contaminant is this?

• Physical
• Chemical
• Biological

What type of contaminant is this?
(sick person sneezes on your food)

• Physical
• Chemical
• Biological

What is the most important way to prevent a foodborne illness from viruses?

• Control time and temperature
• Practice good personal hygiene
• Practice good cleaning and sanitation

What is the most important way to prevent a foodborne illness from bacteria?

• Control time and temperature
• Practice good cleaning and sanitizing
• Practice good personal hygiene

You should use the same cutting board for meats and vegetables and you do not have to clean in between cutting each.

• True

• False

It is ok to serve food that has been sitting out at room temperature for 6 hours.

• True

• False