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Safety and Sanitation Review (Foods A)
Game Code: 645527
English
31
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Safety and Sanitation
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Raw or undercooked eggs, meat, fish, or poultry
Salmonella
15
Undercooked pork products
Trichinosis
15
Seafood found in contaminated waters. Imported goods
Hepatitis A
15
Canned food items
Botulism
15
Contaminated ground beef, unpasteurized milk, unwashed fruits and veggies.
E Coli
15
Caused by food HANDLERS. Found in open sores, cuts.
Staphylococcus
15
The "Buffet" Germ
Clostridium Perfringens
15
All poultry products need to be cooked until they reach this internal temperature.
165
10
Ground beef should be cooked at this internal temperature to kill off harmful bacteria.
155
10
Roast beef and roast pork should all be cooked to an internal temperature of
145
10
The danger zone ranges from ____ to _____ degrees
40-140
20
When extinguishing a fire, sprinkle baking soda or salt to help distinguish the flames. NEVER USE ___________!
Water
20
Plastic or glass cutting boards are the best to use in the kitchen because they can be sanitized and disinfected. T or F
True
15
You should wash your hands for ATLEAST ___ to ___ seconds.
20-30
10
Drinking ________________ milk or juices can possibly cause food borne illnesses.
unpasteurized
20
It is okay to refreeze food items after they have already been defrosted. T or F
FALSE
10
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