Sanitation 10

Organize these options into the correct minimum internal temperature column

Groups:

(a) 145 degrees

,

(b) 155 degrees

,

(c) 165 degrees

• Eggs

• Fish

• Stuffing

• Chicken

• Ground Meat

Match the following Contamination Basics

• Direct Contamination

• Raw Foods exposed to harmful microorganisms (bacteria, parasite)

• Clean

• Movement of Harmful microorganisms from one food to another

• Cross Contamination

• Sanitary

An example of a Physical Hazard is​ (a)  

• Hair
• Bleach
• Virus

An example of a Chemical Hazard is​ ​ (a)  

• Hair
• Virus
• Bleach

Place these into the options of what to do or not to do when thawing or aka defrosting food

Groups:

(a) To do

,

(b) Not to do

• Counter

• Put in hot water

• Refrigerator

• Bathtub

• Put in cold water

• Microwave

• direct sunlight

A foodborne illness is ​ (a)  

• a disease transmitted by food
• when 10 or less people get sick
• if someone is allergic to nuts

Pick the ONE that best explains FIFO

• Keeping hot foods hot

• The path food takes from being received

• Oldest items are used first

​ (a)   means food that can spoil quickly

• Perishable
• frozen
• acidid
• sugary

Choose the LOWEST and the HIGHEST temperatures of the Temperature Danger Zone.

• 41

• 135

• 31

• 150

The most common Food Infection is Salmonella. It is found in ​ (a)   . The most important way to prevent it, is to prevent ​ (b)  

• Poultry
• beef
• fish
• pork
• Cross Contamination
• Fecal Oral Transmission
• Time Temperature