Kitchen and Food Safety

1. Kitchen and Food Safety You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar.

2. Kitchen and Food Safety Name one group of individuals that are more susceptible to a food borne illness.

3. Kitchen and Food Safety Pregnant women Young children Older adults People with a weakened immune system

4. Kitchen and Food Safety Name one food where salmonella can be found.

5. Kitchen and Food Safety Raw or undercooked poultry Meat Eggs Fish Unpasteurized milk

6. Kitchen and Food Safety What bacteria can come from home-canned or commercially canned foods?

7. Kitchen and Food Safety Clostridium Botulinum

8. Kitchen and Food Safety What is the transfer of bacteria from one surface to another called?

9. Kitchen and Food Safety Cross-contamination

10. Kitchen and Food Safety What is the storage temperature for canned foods?

11. Kitchen and Food Safety 50-70 degrees

12. Kitchen and Food Safety What is the storage temperature for refrigerator foods?

13. Kitchen and Food Safety 34-40 degrees

14. Kitchen and Food Safety What is the storage temperature for foods in the freezer?

15. Kitchen and Food Safety 0 digress or less

16. Kitchen and Food Safety Name the four terms associated with Fight Back

17. Kitchen and Food Safety Clean, Separate, Chill, Cook

18. Kitchen and Food Safety What is white, dried out patches on improperly wrapped frozen food called?

19. Kitchen and Food Safety Freezer Burn

20. Kitchen and Food Safety When should fresh fruit be washed?

21. Kitchen and Food Safety Prior to preparing or eating them

22. Kitchen and Food Safety How should fruit be washed?

23. Kitchen and Food Safety Under clean, running water, rub fruits briskly to remove dirt and surface microorganisms.