unit 3

Question 1

Q: What is the temperature danger zone for food safety?
A: The danger zone is between ______

Answer 1

A: The danger zone is between 4°C and 60°C (40°F and 140°F)

Question 2

Q: What is cross-contamination?

Answer 2

A: Cross-contamination is the transfer of harmful bacteria from one food or surface to another

Question 3

Q: How can cross-contamination be prevented?

Answer 3

Keeping raw meats separate from other foods.

Using separate cutting boards for raw and ready-to-eat foods.

Washing hands, utensils, and surfaces frequently.

Question 4

Q: How should food be stored in the refrigerator?
A: Store food by:

Answer 4

Keeping raw meats on the bottom shelf to prevent drips.

Using airtight containers for leftovers.

Setting the fridge temperature at or below 4°C (40°F).

Question 5

Q: What are examples of personal hygiene for food handlers?
A: Key practices include:

Answer 5

Washing hands with soap and warm water for at least 20 seconds.

Keeping hair tied back and covered.

Avoiding touching face, hair, or clothing when handling food