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When bacteria from raw, uncooked food is spread to ready to eat food
Food borne illness
Do not allow foods to sit out longer than
Longer than 2 hours
Longer than 6 hours
Do not allow them to sit out
Longer than 10 hours
Hands should be washed after:
Using the restroom
Touching the hair, face, or body
Taking out garbage
All of the above
The people who are most at risk for food poisoning are:
Teenagers, infants, and women
Senior citizens, adolescents, and boys
Girls, old people, and young people
Older adults, very young children, and people with chronic illnesses
The " temperature danger zone" is:
40 degrees-140 degrees F
65 degrees - 140 degrees F
0- 100 Degrees F
180 degrees - 350 degrees F
What do you do to make sure meat is completely cooked?
cut it with a knife
use a meat thermometer
cook it to 212 degrees
Food may be safely thawed using any of the following methods EXCEPT...
Thawing in the refrigerator
Thawing in a sink with cool running water
Thawing in the microwave before cooking
Thawing on the counter top
What is the least effective technique to prevent cross-contamination?
Store fresh produce and ready-to-eat food below raw meat and poultry in the fridge
Use separate cutting boards when preparing a meal. Use one for produce and one for raw meat.
Wash all serving equipment in hot soapy water, if it previously came in contact with raw meat or poultry
Place raw meat and poultry in a drip pan when placed in the refrigerator