Safety & Infection Control Flashcards

What is the FDA 'danger zone' temperature range in which bacteria multiply most rapidly in food?

Answer: 40°F to 140°F

Bacteria grow fastest between 40°F and 140°F, so perishable food should not stay in this range long.

During a client cooking demonstration, which practice best prevents cross-contamination?

Answer: Using separate cutting boards for raw meat and ready-to-eat produce

Separate boards keep pathogens from raw meat from reaching foods that will not be cooked.

What minimum internal temperature is recommended for cooked poultry?

Answer: 165°F

Poultry must reach 165°F internally to destroy Salmonella and Campylobacter.

How long should hands be scrubbed with soap and water during handwashing, according to CDC guidance?

Answer: At least 20 seconds

The CDC recommends scrubbing for at least 20 seconds to remove germs effectively.

When is hand sanitizer NOT an adequate substitute for handwashing?

Answer: When hands are visibly greasy or dirty

Sanitizers are less effective on visibly soiled or greasy hands, which require soap and water.

Which is the safest method to thaw frozen meat?

Answer: In the refrigerator

Refrigerator thawing keeps the food below 40°F throughout the process.

Cooked leftovers should be refrigerated within what time frame when room temperature is below 90°F?

Answer: 2 hours

Perishable food should be refrigerated within 2 hours, or 1 hour if the temperature is above 90°F.