Food Safety Mastery

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Safe handling quiz

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Jonathan Kyle Juan

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Froggy Jumps Food Safety MasteryVersión en línea Safe handling quiz por Jonathan Kyle Juan 1 What is the minimum handwashing time with soap and warm water before cooking? a 5 seconds b 20 seconds c 60 seconds 2 Which is the safe internal cooking temperature for poultry (chicken, turkey) in degrees Fahrenheit? a 180°F b 145°F c 165°F 3 Cross-contamination is best prevented by doing what with raw meat and ready-to-eat foods? a Washing once after use b Mixing on the same board c Using separate cutting boards and utensils 4 Where should you store raw poultry in the refrigerator? a On the bottom shelf, in a leak-proof container b In the door shelves c On the top shelf 5 Which of the following is a safe way to thaw frozen foods? a On the countertop b Under hot running water c In the refrigerator overnight 6 What should you do with leftovers within two hours of cooking? a Reheat and eat immediately b Store them in shallow containers for quick cooling c Leave them in the pot to cool slowly 7 Which sign indicates food is no longer safe to eat? a Bright color b Firm texture c Foul odor, slimy texture, or mold growth 8 Why is washing produce under running water important even if it’s prewashed? a Removes pesticides, dirt, and microbes b Increases shelf life indefinitely c Warms the produce 9 What is the recommended temperature range for safe refrigerator storage? a Above 60°F (15°C) b Between 50–70°F (10–21°C) c Below 40°F (4°C) 10 Which practice helps prevent foodborne illness when handling eggs? a Store eggs in their carton and refrigerate b Rinse shells with soap before cracking c Leave them on the counter until used

Froggy Jumps

Food Safety MasteryVersión en línea

Safe handling quiz

por Jonathan Kyle Juan

What is the minimum handwashing time with soap and warm water before cooking?

5 seconds

20 seconds

60 seconds

Which is the safe internal cooking temperature for poultry (chicken, turkey) in degrees Fahrenheit?

180°F

145°F

165°F

Cross-contamination is best prevented by doing what with raw meat and ready-to-eat foods?

Washing once after use

Mixing on the same board

Using separate cutting boards and utensils

Where should you store raw poultry in the refrigerator?

On the bottom shelf, in a leak-proof container

In the door shelves

On the top shelf

Which of the following is a safe way to thaw frozen foods?

On the countertop

Under hot running water

In the refrigerator overnight

What should you do with leftovers within two hours of cooking?

Reheat and eat immediately

Store them in shallow containers for quick cooling

Leave them in the pot to cool slowly

Which sign indicates food is no longer safe to eat?

Bright color

Firm texture

Foul odor, slimy texture, or mold growth

Why is washing produce under running water important even if it’s prewashed?

Removes pesticides, dirt, and microbes

Increases shelf life indefinitely

Warms the produce

What is the recommended temperature range for safe refrigerator storage?

Above 60°F (15°C)

Between 50–70°F (10–21°C)

Below 40°F (4°C)

Which practice helps prevent foodborne illness when handling eggs?

Store eggs in their carton and refrigerate

Rinse shells with soap before cracking

Leave them on the counter until used

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Food Safety Mastery

Froggy Jumps

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

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Froggy Jumps

Food Safety MasteryVersión en línea

por Jonathan Kyle Juan

What is the minimum handwashing time with soap and warm water before cooking?

Which is the safe internal cooking temperature for poultry (chicken, turkey) in degrees Fahrenheit?

Cross-contamination is best prevented by doing what with raw meat and ready-to-eat foods?

Where should you store raw poultry in the refrigerator?

Which of the following is a safe way to thaw frozen foods?

What should you do with leftovers within two hours of cooking?

Which sign indicates food is no longer safe to eat?

Why is washing produce under running water important even if it’s prewashed?

What is the recommended temperature range for safe refrigerator storage?

Which practice helps prevent foodborne illness when handling eggs?

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