Cooking Lessons Food Safety and Sanitation 3 — Questions and Answers
Question 1: Which food is most commonly associated with Salmonella contamination?
- Canned tomatoes
- Hard cheeses
- Raw eggs and undercooked poultry (Correct answer)
- White rice
Correct answer: Raw eggs and undercooked poultry
Salmonella is frequently found in raw eggs and undercooked poultry products.
Question 2: When storing foods in a refrigerator, where should raw poultry be placed?
- On the bottom shelf, below all other foods (Correct answer)
- In the door compartment
- On the top shelf for best air circulation
- Directly above ready-to-eat foods
Correct answer: On the bottom shelf, below all other foods
Raw poultry goes on the bottom shelf so its juices cannot drip onto other foods.
Question 3: What is the correct order of steps for cleaning and sanitizing a food-contact surface?
- Rinse, sanitize, wash, air dry
- Wash, sanitize, rinse, towel dry
- Wash, rinse, sanitize, air dry (Correct answer)
- Sanitize, wash, rinse, towel dry
Correct answer: Wash, rinse, sanitize, air dry
Surfaces must be washed and rinsed before sanitizer is applied, then left to air dry.
Question 4: A refrigerator should be kept at or below what temperature to slow bacterial growth?
- 32°F (0°C)
- 50°F (10°C)
- 60°F (16°C)
- 40°F (4°C) (Correct answer)
Correct answer: 40°F (4°C)
Keeping the refrigerator at 40°F or below keeps food out of the danger zone.
Question 5: Which practice best follows the FIFO (First In, First Out) rule?
- Discarding all food after 24 hours
- Storing all items alphabetically
- Using the newest deliveries first while they are freshest
- Placing newer stock behind older stock so older items are used first (Correct answer)
Correct answer: Placing newer stock behind older stock so older items are used first
FIFO rotates stock so the oldest products are used before newer ones, reducing spoilage.
Question 6: Which symptom would require a food worker to stay home from the kitchen?
- Seasonal dry skin
- A mild headache
- Vomiting or diarrhea (Correct answer)
- Sore muscles from exercise
Correct answer: Vomiting or diarrhea
Vomiting and diarrhea signal illnesses that can easily contaminate food, so workers must be excluded.
Question 7: To what minimum internal temperature should chicken breasts be cooked?
- 130°F (54°C)
- 120°F (49°C)
- 145°F (63°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
All poultry must reach 165°F internally to destroy Salmonella and other pathogens.
Cooking Lessons Food Safety and Sanitation 3
Which food is most commonly associated with Salmonella contamination?