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Food Safety and Sanitation Flashcards

7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Food Safety and Sanitation flashcards as text

  1. What is the temperature danger zone where bacteria multiply most rapidly in food?

    Answer: 41°F to 135°F (5°C to 57°C)

    Bacteria grow fastest between 41°F and 135°F, so food should pass through this range as quickly as possible.

  2. To what minimum internal temperature should ground beef be cooked to be safe?

    Answer: 160°F (71°C)

    Grinding spreads surface bacteria throughout the meat, so ground beef must reach 160°F internally.

  3. Which is the safest method for thawing a frozen chicken?

    Answer: In the refrigerator at 40°F or below

    Refrigerator thawing keeps the chicken out of the temperature danger zone the entire time.

  4. A cook slices raw chicken and then uses the same unwashed cutting board for salad vegetables. What hazard has occurred?

    Answer: Cross-contamination

    Transferring pathogens from raw meat to ready-to-eat food via shared surfaces is cross-contamination.

  5. How long should you scrub your hands with soap when washing them before food preparation?

    Answer: At least 20 seconds

    A minimum 20-second scrub with soap and warm water effectively removes pathogens from hands.

  6. Cooked rice left out at room temperature can cause food poisoning primarily due to which bacterium?

    Answer: Bacillus cereus

    Bacillus cereus spores survive cooking and produce toxins in rice held at room temperature.

  7. What is the maximum amount of time perishable food can safely sit at room temperature before it should be discarded?

    Answer: 2 hours (1 hour if above 90°F)

    Perishables should be refrigerated within 2 hours, or within 1 hour when the ambient temperature exceeds 90°F.