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- Multiple ChoicePlease save your changes before editing any questions.
When bacteria from raw, uncooked food is spread to ready to eat food
Cross contamination
Food borne illness
Salmonella
E. Coli
- Multiple ChoicePlease save your changes before editing any questions.
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
- Multiple ChoicePlease save your changes before editing any questions.
Hands should be washed after:
Using the restroom
Touching the hair, face, or body
Taking out garbage
All of the above
- Multiple ChoicePlease save your changes before editing any questions.
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
- Multiple ChoicePlease save your changes before editing any questions.
The " temperature danger zone" is:
40 degrees-140 degrees F
65 degrees - 140 degrees F
0- 100 Degrees F
180 degrees - 350 degrees F
- Multiple ChoicePlease save your changes before editing any questions.Wash dishes with ______________ water.ColdHotHot, soapyLuke warm, soapy
- Multiple ChoicePlease save your changes before editing any questions.
What do you do to make sure meat is completely cooked?
eat it
cut it with a knife
use a meat thermometer
cook it to 212 degrees
- Multiple ChoicePlease save your changes before editing any questions.How long do you need to wash your hands with warm soapy water?10 second20 seonds30 seconds40 seconds
- Multiple ChoicePlease save your changes before editing any questions.When in doubt you should?eat itfreeze itfeed it to your dogthrow it out
- Multiple ChoicePlease save your changes before editing any questions.You can prevent all food borne illnesses by freezing the product?truefalse
- Multiple ChoicePlease save your changes before editing any questions.
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
- Multiple ChoicePlease save your changes before editing any questions.
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