Family and Consumer Science Praxis|Questions With Correct
Answers|Verified
What are the safety procedures related to equipment and food preparation? - ✔✔Basics: Safe steps in
food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or
taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of
the Food Safe Families campaign to keep food safe:
1. Clean — Wash hands and surfaces often.
2. Separate — Don't cross-contaminate.
3. Cook — Cook to the right temperature.
4. Chill — Refrigerate promptly.
What are the safety procedures related to food preparation and shopping? - ✔✔Shopping
1. Purchase refrigerated or frozen items after selecting your non-perishables.
2. Never choose meat or poultry in packaging that is torn or leaking.
3. Do not buy food past "Sell-By," "Use-By," or other expiration dates.
What are the safety procedures related to food preparation and storage? - ✔✔1. Always refrigerate
perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
2. Check the temperature of your refrigerator and freezer with an appliance thermometer. The
refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
3. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal,
lamb, or pork, within 3 to 5 days.
4. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to
prevent meat juices from getting onto other food.
5. To maintain quality when freezing meat and poultry in its original package, wrap the package again
with foil or plastic wrap that is recommended for the freezer.
6. Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they are safe to use.
7. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep
their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years.
,What are the safety procedures related to food preparation? - ✔✔Preparation
1. Always wash hands with warm water and soap for 20 seconds before and after handling food.
2. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. 3. After
cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
4. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of
unscented, liquid chlorine bleach in 1 gallon of water.
5. Marinate meat and poultry in a covered dish in the refrigerator.
What are the safety procedures related to food preparation and thawing? - ✔✔1. Refrigerator: The
refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto
other food.
2. Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water.
Change the water every 30 minutes. Cook immediately after thawing.
3. Microwave: Cook meat and poultry immediately after microwave thawing.
What are the safety procedures related to food preparation and cooking? - ✔✔1. Cook all raw beef,
pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as
measured with a food thermometer before removing meat from the heat source. For safety and quality,
allow meat to rest for at least three minutes before carving or consuming. For reasons of personal
preference, consumers may choose to cook meat to higher temperatures.
2. Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F
(71.1 ºC) as measured with a food thermometer.
3. Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food
thermometer.
What are the safety procedures related to food preparation and serving? - ✔✔1. Hot food should be
held at 140 °F (60 °C) or warmer.
2. Cold food should be held at 40 °F (4.4 ºC) or colder.
,3. When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.
Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
4. Perishable food should not be left out more than 2 hours at room temperature—1 hour when the
temperature is above 90 °F (32.2 ºC).
What are the safety procedures related to food preparation and leftovers? - ✔✔1. Discard any food left
out at room temperature for more than 2 hours—1 hour if the temperature was above 90 °F (32.2 ºC).
2. Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
3. Use cooked leftovers within 4 days.
4. Reheat leftovers to 165 °F (73.9 °C).
5. Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by
other methods, cook before refreezing.
What are the safety procedures related to food preparation and cold storage? - ✔✔Cold Storage Chart
Product Refrigerator
40 °F (4.4 ºC) Freezer
0 °F (-17.7 ºC)
1. Eggs
Fresh, in shell 3 to 5 weeks Do not freeze
2. Raw yolks & whites 2 to 4 days 1 year
3. Hard cooked 1 week Does not freeze well
4. Liquid pasteurized eggs, egg substitutes
Opened 3 days Does not freeze well
Unopened 10 days 1 year
5. Mayonnaise, Commercial
Refrigerate after opening 2 months Do not freeze
6. Frozen Dinners & Entrees
Keep frozen until ready to heat — 3 to 4 months
7. Store-prepared (or homemade) egg, chicken, ham, tuna, & macaroni salads 3 to 5 days Does not
freeze wel
, 8. Hot dogs
Opened package 1 week 1 to 2 months
Unopened package 2 weeks 1 to 2 months
9. Luncheon meat
Opened package 3 to 5 days 1 to 2 months
Unopened package 2 weeks 1 to 2 months
10. Bacon & Sausage
Bacon 7 days 1 month
11. Sausage, raw — from chicken, turkey, pork, beef 1 to 2 days 1 to 2 months
12. Smoked breakfast links, patties 7 days 1 to 2 months
13. Hard sausage — pepperoni, jerky sticks 2 to 3 weeks 1 to 2 months
14. Summer sausage
labeled "Keep Refrigerated"
Opened 3 weeks 1 to 2 months
Unopened 3 months 1 to 2 months
15. Corned beef, in pouch with pickling juices 5 to 7 days Drained, 1 month
16. Ham, canned
labeled "Keep Refrigerated"
Opened 3 to 5 days 1 to 2 months
Unopened 6 to 9 months Do not freeze
17. Ham, fully cooked
Vacuum sealed at plant, undated, unopened 2 weeks 1 to 2 months
Vacuum sealed at plant, dated, unopened "Use-By" date on package 1 to 2 months
18. Whole 7 days 1 to 2 months
Half 3 to 5 days 1 to 2 months
Slices 3 to 4 days 1 to 2 months
19. Hamburger & stew meat 1 to 2 days 3 to 4 months
20. Ground turkey, veal, pork, lamb, & mixtures of them 1 to 2 days 3 to 4 months
21. Steaks 3 to 5 days 6 to 12 months
Answers|Verified
What are the safety procedures related to equipment and food preparation? - ✔✔Basics: Safe steps in
food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or
taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of
the Food Safe Families campaign to keep food safe:
1. Clean — Wash hands and surfaces often.
2. Separate — Don't cross-contaminate.
3. Cook — Cook to the right temperature.
4. Chill — Refrigerate promptly.
What are the safety procedures related to food preparation and shopping? - ✔✔Shopping
1. Purchase refrigerated or frozen items after selecting your non-perishables.
2. Never choose meat or poultry in packaging that is torn or leaking.
3. Do not buy food past "Sell-By," "Use-By," or other expiration dates.
What are the safety procedures related to food preparation and storage? - ✔✔1. Always refrigerate
perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
2. Check the temperature of your refrigerator and freezer with an appliance thermometer. The
refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
3. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal,
lamb, or pork, within 3 to 5 days.
4. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to
prevent meat juices from getting onto other food.
5. To maintain quality when freezing meat and poultry in its original package, wrap the package again
with foil or plastic wrap that is recommended for the freezer.
6. Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they are safe to use.
7. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep
their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years.
,What are the safety procedures related to food preparation? - ✔✔Preparation
1. Always wash hands with warm water and soap for 20 seconds before and after handling food.
2. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. 3. After
cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
4. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of
unscented, liquid chlorine bleach in 1 gallon of water.
5. Marinate meat and poultry in a covered dish in the refrigerator.
What are the safety procedures related to food preparation and thawing? - ✔✔1. Refrigerator: The
refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto
other food.
2. Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water.
Change the water every 30 minutes. Cook immediately after thawing.
3. Microwave: Cook meat and poultry immediately after microwave thawing.
What are the safety procedures related to food preparation and cooking? - ✔✔1. Cook all raw beef,
pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as
measured with a food thermometer before removing meat from the heat source. For safety and quality,
allow meat to rest for at least three minutes before carving or consuming. For reasons of personal
preference, consumers may choose to cook meat to higher temperatures.
2. Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F
(71.1 ºC) as measured with a food thermometer.
3. Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food
thermometer.
What are the safety procedures related to food preparation and serving? - ✔✔1. Hot food should be
held at 140 °F (60 °C) or warmer.
2. Cold food should be held at 40 °F (4.4 ºC) or colder.
,3. When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.
Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
4. Perishable food should not be left out more than 2 hours at room temperature—1 hour when the
temperature is above 90 °F (32.2 ºC).
What are the safety procedures related to food preparation and leftovers? - ✔✔1. Discard any food left
out at room temperature for more than 2 hours—1 hour if the temperature was above 90 °F (32.2 ºC).
2. Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
3. Use cooked leftovers within 4 days.
4. Reheat leftovers to 165 °F (73.9 °C).
5. Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by
other methods, cook before refreezing.
What are the safety procedures related to food preparation and cold storage? - ✔✔Cold Storage Chart
Product Refrigerator
40 °F (4.4 ºC) Freezer
0 °F (-17.7 ºC)
1. Eggs
Fresh, in shell 3 to 5 weeks Do not freeze
2. Raw yolks & whites 2 to 4 days 1 year
3. Hard cooked 1 week Does not freeze well
4. Liquid pasteurized eggs, egg substitutes
Opened 3 days Does not freeze well
Unopened 10 days 1 year
5. Mayonnaise, Commercial
Refrigerate after opening 2 months Do not freeze
6. Frozen Dinners & Entrees
Keep frozen until ready to heat — 3 to 4 months
7. Store-prepared (or homemade) egg, chicken, ham, tuna, & macaroni salads 3 to 5 days Does not
freeze wel
, 8. Hot dogs
Opened package 1 week 1 to 2 months
Unopened package 2 weeks 1 to 2 months
9. Luncheon meat
Opened package 3 to 5 days 1 to 2 months
Unopened package 2 weeks 1 to 2 months
10. Bacon & Sausage
Bacon 7 days 1 month
11. Sausage, raw — from chicken, turkey, pork, beef 1 to 2 days 1 to 2 months
12. Smoked breakfast links, patties 7 days 1 to 2 months
13. Hard sausage — pepperoni, jerky sticks 2 to 3 weeks 1 to 2 months
14. Summer sausage
labeled "Keep Refrigerated"
Opened 3 weeks 1 to 2 months
Unopened 3 months 1 to 2 months
15. Corned beef, in pouch with pickling juices 5 to 7 days Drained, 1 month
16. Ham, canned
labeled "Keep Refrigerated"
Opened 3 to 5 days 1 to 2 months
Unopened 6 to 9 months Do not freeze
17. Ham, fully cooked
Vacuum sealed at plant, undated, unopened 2 weeks 1 to 2 months
Vacuum sealed at plant, dated, unopened "Use-By" date on package 1 to 2 months
18. Whole 7 days 1 to 2 months
Half 3 to 5 days 1 to 2 months
Slices 3 to 4 days 1 to 2 months
19. Hamburger & stew meat 1 to 2 days 3 to 4 months
20. Ground turkey, veal, pork, lamb, & mixtures of them 1 to 2 days 3 to 4 months
21. Steaks 3 to 5 days 6 to 12 months
