Food Safety and sanitation

You should use the item you are drying your hands with to turn off tap and open door

• True

• False

• Sometimes

• Only if it's clean

How long can food stay in the danger zone?

• 1 hour

• 2 hours

• 3 hours

• 4 hours

What temperatures define the danger zone?

• 30-120

• 40-140

• 50-150

• 60-160

After turning on the water, what is the first step in properly washing your hands?

• Get your hands wet with hot water.

• Apply soap directly to dry hands.

• Rub your hands together without water.

• Use a towel to dry your hands immediately.

What is the #1 thing you can do to prevent a foodborne illness?

• Wash your hands properly!

• Cook food at high temperatures

• Store food in the refrigerator

• Use separate cutting boards for meat and vegetables

What are the four key concepts of food safety?

• Clean, Organize, Store, and Cook

• Cook, Chill, Clean, and Store

• Clean, Cook, Chill, and Separate

• Prepare, Serve, Store, and Dispose

What is it called when bacteria is accidently transferred from one source to food?

• Cross contamination

• Food poisoning

• Bacterial infection

• Hygiene failure

How long should you be scrubbing your hands while washing them?

• 10 sec

• 20 sec

• 30 sec

• 15 sec

True or False, you should clean before you sanitize.

• True

• False

• Sometimes

• Only if necessary

True or False
Raw chicken should be washed before cooking.

• TRUE! It is important to wash raw poultry.

• FALSE! Never wash raw poultry.

• Washing raw chicken is optional.

• Washing raw chicken helps remove bacteria.