Safety

The danger zone is

• 40 - 140 degrees

• 30 - 130 degrees

• 50 - 150 degrees

• 0 - 100 degrees

• 60 - 160 degrees

Put food in the Refrigerator with in how many hours of cooking

Called REFRIGERATE

• 2-4

• 1

• 5

• 3

• 2

Foods may be thawed SAFELY using the following methods EXCEPT

• Thawing on counter

• Thawing in microwave

• Thawing in fridge

• Thawing under cool water

Between cutting raw pork and preparing vegetables on the same cutting board, the food handler should

• Wash off Knife and cutting board with hot soapy water

• Wipe of knife and cutting board with cloth

• Wash off the knife and cutting board with cold water

• Wash cutting board with hot soapy water

• Doesn’t need to be cleaned at all

Which is NOT a way to prevent FOODBORNE ILLNESS

• Keep hair up or in a hairnet

• Washing hands and surfaces

• Prevent cross contamination

• Cooking food thoroughly

• Not cooking when sick

Keep hot foods at a minimum of

• 140 degrees F

• 150 degrees F

• 40 degrees F

• 130 degrees F

• 100 degrees F

What is the 1st thing you do if you get burned

• Run the burn under cool water for 10-15 minutes

• Put ice on the burn

• Put lotion on the burn

• Do nothing

• Run the burn under hot water for 10 -15 miuntes

Catch a falling knife

• True

• False

Dull knives are safer than sharp knives

• True

• False

Clean the cutting board and knife between jobs to prevent (AVOID) cross contamination

• True

• False