food saftey quiz

Question 1

contamination

Answer 1

food containing harmful substances

Question 2

physical contaminants

Answer 2

hair, glass, insects, feces physical items in food

Question 3

chemical contaminants

Answer 3

industrial chemicals, pesticides, toxins

Question 4

conditions for growth

Answer 4

FATTOM
foods with protein
alkaline/acidic
40-140
time: lag phase
moisture

Question 5

how long do you wash hands for?

Answer 5

20 seconds with hot soapy water

Question 6

use ___ to clean up kitchen surfaces

Answer 6

paper towels or cloth towels

Question 7

separate:

Answer 7

don’t cross contaminate!

Question 8

cross contamination

Answer 8

transfer of bacteria from one thing to another

Question 9

populations most at risk

Answer 9

young, elderly, pregnant, compromised immune system

Question 10

minimum internal temp for ground beef

Answer 10

160 f

Question 11

minimum internal temp for chicken/ poultry

Answer 11

165

Question 12

minimum internal temperature for leftovers

Answer 12

165

Question 13

minimum temp for eggs

Answer 13

160

Question 14

minimum temp for steak

Answer 14

145

Question 15

cook fish to

Answer 15

145

Question 16

cook eggs till

Answer 16

yolk is firm and not runny

Question 17

room temp

Answer 17

68-72

Question 18

fridge temp

Answer 18

33-40

Question 19

freezer

Answer 19

0-30 f

Question 20

thawing

Answer 20

never thaw at room temp, only in the microwave or under cold water

Question 21

marinate

Answer 21

in the fridge

Question 22

danger zone

Answer 22

40-140