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Culinary Food Safety Test

Terms in this set (22)

Cooked items should not come into contact with
raw items
When placing groceries in the fridge, you should always place raw chicken below fresh, ready-to-eat foods, so that juices don't spill into the food
True
What is an appropriate, safe temperature for your refrigerator?
40F or below
At a snack bar, a cashier takes a person's money and then makes their sandwich. What needs to be done before the cashier makes the sandwich?
Wash hands
Which of the following is considered "sanitizing"?
Running cutting boards through hot dishwasher cycle
Which of the following is the best defense against cross-contamination?
Washing hands carefully and often
Which of the following is NOT a symptom of foodborne illness?
sneezing
It's safe to use the same cutting board for raw meat and ready-to-eat food.
False
Foodborne illnesses such as botulism, that are caused by a biological contaminant, are called
Intoxication
If cleaning products such as bleach or disinfectant spray get into someone's food, this is ___________ contamination.
chemical
How often do cutting boards and equipment need to be cleaned and sanitized?
between uses
The following are the four major types of _________fungi, viruses, parasites, and bacteria.
pathogens
True or False: It is safe to use the same cutting board for raw foods and ready-to-serve foods.
False
Where is the safest place to thaw frozen foods?
refrigerator
Which of the following groups are least susceptible to foodborne illness?
healthy teens, healthy middle-aged adults
The Danger Zone
135° to 41°F/ 57° to 5°C
Keep hot foods at
140°F

60°C or COLDER
meat and poultry
32° to 36°F/ 0° to 2°C
fish and shellfish
30° to 34°F/ -1° to 1°C
eggs
38° to 40°F/ 3° to 4°C
dairy products
36° to 40°F/ 2° to 4°C
produce
40° to 45°F/ 4° to 7°C
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