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Culinary Food Safety Test
Terms in this set (22)
Cooked items should not come into contact with
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
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?
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?
It's safe to use the same cutting board for raw meat and ready-to-eat food.
Foodborne illnesses such as botulism, that are caused by a biological contaminant, are called
If cleaning products such as bleach or disinfectant spray get into someone's food, this is ___________ contamination.
How often do cutting boards and equipment need to be cleaned and sanitized?
The following are the four major types of _________fungi, viruses, parasites, and bacteria.
True or False: It is safe to use the same cutting board for raw foods and ready-to-serve foods.
Where is the safest place to thaw frozen foods?
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
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
38° to 40°F/ 3° to 4°C
36° to 40°F/ 2° to 4°C
40° to 45°F/ 4° to 7°C
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