Food Safety Quiz

Foods that can support bacterial growth and cause illness if not handled properly.

The temperature range where bacteria multiply most rapidly (41°F to 135°F).

A system to help remember the conditions that bacteria need to thrive: Food, Acidity, Time, Temperature, Oxygen, Moisture.

A color-coded cutting board system to prevent cross-contamination. Raw meats should have dedicated colors, while other foods can share.

Wash hands with soap and water for at least 20 seconds, scrubbing all surfaces, including under fingernails, before and after handling food.

The safest way to thaw frozen food is in the refrigerator. It allows for slow and steady thawing while maintaining food safety.

Cross-contamination occurs when bacteria from raw foods transfer to ready-to-eat foods. For example, using the same knife to cut raw chicken and then vegetables.

HACCP stands for Hazard Analysis and Critical Control Points. It focuses on identifying critical points in food handling where hazards can occur and implementing controls to prevent them.

Cleaning chemicals should be stored separately from food to prevent contamination. They should not be stored with food or in food preparation areas.