Nutrition and Health

Kitchen and Food SafetyYou will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar.Kitchen and Food SafetyName one group of individuals that are more susceptible to a food borne illness.

Kitchen and Food SafetyPregnant womenYoung childrenOlder adultsPeople with a weakened immune system

Kitchen and Food SafetyName one food where salmonella can be found.

Kitchen and Food SafetyRaw or undercooked poultryMeatEggsFishUnpasteurized milk

Kitchen and Food SafetyWhat bacteria can come from home-canned or commercially canned foods?

Kitchen and Food SafetyClostridium BotulinumKitchen and Food SafetyWhat is the transfer of bacteria from one surface to another called?

Kitchen and Food SafetyCross-contaminationKitchen and Food SafetyWhat is the storage temperature for canned foods?Kitchen and Food Safety50-70 degrees

Kitchen and Food SafetyWhat is the storage temperature for refrigerator foods?

Kitchen and Food Safety34-40 degreesKitchen and Food SafetyWhat is the storage temperature for foods in the freezer?

Kitchen and Food Safety0 digress or lessKitchen and Food SafetyName the four terms associated with Fight Back

Kitchen and Food SafetyClean, Separate, Chill, CookKitchen and Food SafetyWhat is white, dried out patches on improperly wrapped frozen food called?

Kitchen and Food SafetyFreezer BurnKitchen and Food SafetyWhen should fresh fruit be washed?

Kitchen and Food SafetyPrior to preparing or eating themKitchen and Food SafetyHow should fruit be washed?

Kitchen and Food SafetyUnder clean, running water, rub fruits briskly to remove dirt and surface microorganisms.