The Four Core Food Safety Practices

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Food Safety Basics

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The Four Core Food Safety Practices


Froggy Jumps The Four Core Food Safety PracticesVersión en línea Food Safety Basics por Kimberli Richardson 1 How long should you wash your hands? a no more than 1 minute b at least 20 seconds c 45 seconds 2 Foodborne bacteria a can be seen b cannot be seen, tasted, or smelled c is safe if food is refrigerated 3 Improper handling of raw meat, seafood, eggs, and poultry can result in a rickets b botulism c cross-contamination 4 The definition of clean is a the removal of visible dirt b something that has been sanitized c keeping things (foods) separate 5 What foods are most suseptible to foodborne illnesses a fruits and vegetables b raw meat, poultry, eggs, and seafood c dairy 6 Foods should be marinated a in the refrigerator b in the freezer c on the counter 7 The temperature danger zone range is a 40 degrees to 135 degrees F b 41 degrees to 140 degrees F c 41 degrees to 165 degrees F 8 Your freezer should be kept at a 0 degrees F b 40 degrees F c -40 degrees F 9 Which of the following should be scrubbed to make sure that all of the dirt is removed before eating or cooking. a potatoes b oranges c kiwi 10 You should heat leftovers to a 145 degrees F b 165 degrees F c 200 degrees F 11 How many core practices are there to food safety? a 6 b 3 c 4 12 Food temperatures should be measured with a a meat thermometer b food thermometer c oven thermometer 13 Fruits and vegetable should be washed a in a bowl full of water b in the sink c under cold running water 14 What is the first core practice a chill b cook c clean 15 The last step in the handwashing process is a dry your hands with a paper towel or clean cloth b use the paper towel to turn off the water c turn the water off 16 Where is the coldest part of the refrigerator? a the top b the bottom c the door 17 Foods that have a rind and should be washed throughly include a potatoes b citrus fruits and melons c avocados 18 Which of the following is considered poultry? a steak, chicken, goose b chicken, turkey, duck c duck, lamb, beef 19 Meat should be thawed a in the sink b on the counter c refrigerator 20 Poultry should be cooked to an internal temperature of a 145 degrees F b 165 degrees F c 200 degrees F 21 Food should be thawed on the a top shelf of the refrigerator b the meat bin c the bottom shelf of the refrigerator 22 Where in the refrigerator is the most unstable temperature? a the door b the front c the bottom 23 The two types of thermometers used to measure food temperatures are a bimetallic and digital b digital and manual c analog and digital 24 What are unreliable indicators of whether a food has reached the proper internal temperature? a taste and smell b color and texture c color and smell 25 Food should not remain in the TDZ for longer than ______ a 45 minutes b 2 hours c 3 hours 26 Ground meats should be cooked to an internal temperature of a 165 degrees F b 160 degrees F c 145 degrees F 27 Freezing food a destroys foodborne bacteria b temporarily stops foodborne bacteria from growing c does nothing to foodborne bacteria 28 To get an accurate temperature of food items, food thermometers should be placed a in the thickest part of the food item b on the surface of the food item c on the edge of the food item 29 Keeping food separate starts a when you get it home b in the grocery cart c in the refrigerator 30 Raw eggs (in the carton) should be stored a on the bottom shelf of the refrigerator b on the door of the refrigerator c on the top shelf of the refrigerator 31 Sauce that is used to marinate raw meat, poultry, or seafood a can be readily applied to cooked food b should be boiled first before using on cooked food to destroy harmful bacteria. c should be refrigerated before applying to cooked food 32 Which of the following is okay to use to clean fruits and vegetables? a very diluted dish detergent b baking soda c a mixtrue of diluted dish dtergent and baking soda 33 Use separate plates, cutting boards and utensils for a each food item b raw meats, poultry, seafood, and ready-to-eat foods c raw foods, marinated foods, eggs 34 Refrigerate or freeze perishables, prepared foods, and leftovers within _____ hours of puchase or use. a 3 b 4 c 2 35 Large amounts of leftovers should be stored in _________________ for quicker cooling a shallow containers b plastic containers c glass containers

The Four Core Food Safety Practices

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The Four Core Food Safety PracticesVersión en línea

por Kimberli Richardson

How long should you wash your hands?

Foodborne bacteria

Improper handling of raw meat, seafood, eggs, and poultry can result in

The definition of clean is

What foods are most suseptible to foodborne illnesses

Foods should be marinated

The temperature danger zone range is

Your freezer should be kept at

Which of the following should be scrubbed to make sure that all of the dirt is removed before eating or cooking.

You should heat leftovers to

How many core practices are there to food safety?

Food temperatures should be measured with a

Fruits and vegetable should be washed

What is the first core practice

The last step in the handwashing process is

Where is the coldest part of the refrigerator?

Foods that have a rind and should be washed throughly include

Which of the following is considered poultry?

Meat should be thawed

Poultry should be cooked to an internal temperature of

Food should be thawed on the

Where in the refrigerator is the most unstable temperature?

The two types of thermometers used to measure food temperatures are

What are unreliable indicators of whether a food has reached the proper internal temperature?

Food should not remain in the TDZ for longer than ______

Ground meats should be cooked to an internal temperature of

Freezing food

To get an accurate temperature of food items, food thermometers should be placed

Keeping food separate starts

Raw eggs (in the carton) should be stored

Sauce that is used to marinate raw meat, poultry, or seafood

Which of the following is okay to use to clean fruits and vegetables?

Use separate plates, cutting boards and utensils for

Refrigerate or freeze perishables, prepared foods, and leftovers within _____ hours of puchase or use.

Large amounts of leftovers should be stored in _________________ for quicker cooling