Safety & Sanitation Study Guide- Nutrition &
Wellness Questions and Verified Answers, 100%
Guarantee
Define Danger Zone - The temperatures at which bacteria multiply rapidly
Low Danger Zone Tempurature - 40˚F or colder
High Danger Zone Tempurature - 140˚F or hotter
3 Ways to put out a fire - -Baking soda/salt
-Fire towel
-Fire extinguisher
Cross Contamination:
Lather Up - Always wash hands, cutting boards, dishes, and utensils with hot, soapy
water after they come in contact with raw meat, poultry, and seafood
Cross Contamination:
Safely Separate - Separate raw meat, poultry, and seafood from other foods in your
grocery shopping cart and in your refrigerator
Cross Contamination:
Seal It - To prevent juices from raw meat, poultry, or seafood from dripping onto other
foods in the refrigerator, place these raw foods in sealed containers or plastic bags
Cross Contamination:
, Marinating Mandate - Sauce that is used to marinate raw meat, poultry, or seafood
should not be used on cooked foods, unless it is boiled before applying
Why not to use a sponge for dishwashing - Sponges contain approximately 7.2 Billion
germs
Fat tom
F: - Food-
Animal origin foods that are raw or heat treated
Plant origin foods that are heat treated
fAt tom
A: - Acidity-
4.6-7.5 ideal for bacteria growth
High acidity neutralizes the bacteria
Acid will eat the bacteria
faT tom
T: - Temperature-
40˚F or colder
140˚F or hotter
fat Tom
T: - Time-
Food can be in the danger zone for a maximum of 4 hours before becoming hazardous
fat tOm
Wellness Questions and Verified Answers, 100%
Guarantee
Define Danger Zone - The temperatures at which bacteria multiply rapidly
Low Danger Zone Tempurature - 40˚F or colder
High Danger Zone Tempurature - 140˚F or hotter
3 Ways to put out a fire - -Baking soda/salt
-Fire towel
-Fire extinguisher
Cross Contamination:
Lather Up - Always wash hands, cutting boards, dishes, and utensils with hot, soapy
water after they come in contact with raw meat, poultry, and seafood
Cross Contamination:
Safely Separate - Separate raw meat, poultry, and seafood from other foods in your
grocery shopping cart and in your refrigerator
Cross Contamination:
Seal It - To prevent juices from raw meat, poultry, or seafood from dripping onto other
foods in the refrigerator, place these raw foods in sealed containers or plastic bags
Cross Contamination:
, Marinating Mandate - Sauce that is used to marinate raw meat, poultry, or seafood
should not be used on cooked foods, unless it is boiled before applying
Why not to use a sponge for dishwashing - Sponges contain approximately 7.2 Billion
germs
Fat tom
F: - Food-
Animal origin foods that are raw or heat treated
Plant origin foods that are heat treated
fAt tom
A: - Acidity-
4.6-7.5 ideal for bacteria growth
High acidity neutralizes the bacteria
Acid will eat the bacteria
faT tom
T: - Temperature-
40˚F or colder
140˚F or hotter
fat Tom
T: - Time-
Food can be in the danger zone for a maximum of 4 hours before becoming hazardous
fat tOm
