Food Safety Protocols

What is the temperature danger zone from...

• 40-140
• 32-100
• 120-200
• 65-130

What is the maximum time food can be left at room temperature?

• 1 hour
• 2 hours
• 2.5 hours
• 4 hours

What are the FOUR basic sanitation practices?

• Clean, Sanitize, Cook, Chill
• Clean, Separate, Cook, Chill
• Clear, Separate, Cook, Cool
• Clear, Sanitize, Cook, Cool

If you are peeling an apple, it should be rinsed.

• True
• False

When checking to see if food is done cooking, what part of the meat, poultry, or seafood should you place the food thermometer?

• The middle
• The thickest part
• The right side
• Underneath

Best way to wash your hands:

• cold water, no soap
• warm water with soap
• cold water with soap
• warm water, soap if you can find it

Which bacteria is found in raw meats (beef), and contaminated water?

• E. Coli
• Salmonella
• Clostridium Botulinum
• Clostridium Perfringens

Which of the following is TRUE about fridge storage?

• Pack it full
• Raw Meat on the Top Shelf
• Fruits on the bottom shelf
• Keep at 32-40 degrees

Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

• Clean
• Separate
• Cook
• Chill

What food safety step should you take to reduce cross-contamination?

• Clean
• Separate
• Cook
• Chill