Food Safety Mastery

Froggy Jumps

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Safe handling quiz

Créé par

Jonathan Kyle Juan

Philippines

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Food Safety Mastery


Froggy Jumps Food Safety MasteryVersion en ligne Safe handling quiz par Jonathan Kyle Juan 1 What is the minimum handwashing time with soap and warm water before cooking? a 5 seconds b 20 seconds c 60 seconds 2 Which is the safe internal cooking temperature for poultry (chicken, turkey) in degrees Fahrenheit? a 180°F b 145°F c 165°F 3 Cross-contamination is best prevented by doing what with raw meat and ready-to-eat foods? a Washing once after use b Mixing on the same board c Using separate cutting boards and utensils 4 Where should you store raw poultry in the refrigerator? a On the bottom shelf, in a leak-proof container b In the door shelves c On the top shelf 5 Which of the following is a safe way to thaw frozen foods? a On the countertop b Under hot running water c In the refrigerator overnight 6 What should you do with leftovers within two hours of cooking? a Reheat and eat immediately b Store them in shallow containers for quick cooling c Leave them in the pot to cool slowly 7 Which sign indicates food is no longer safe to eat? a Bright color b Firm texture c Foul odor, slimy texture, or mold growth 8 Why is washing produce under running water important even if it’s prewashed? a Removes pesticides, dirt, and microbes b Increases shelf life indefinitely c Warms the produce 9 What is the recommended temperature range for safe refrigerator storage? a Above 60°F (15°C) b Between 50–70°F (10–21°C) c Below 40°F (4°C) 10 Which practice helps prevent foodborne illness when handling eggs? a Store eggs in their carton and refrigerate b Rinse shells with soap before cracking c Leave them on the counter until used

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Food Safety Mastery

Froggy Jumps

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

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Froggy Jumps

Food Safety MasteryVersion en ligne

par Jonathan Kyle Juan

What is the minimum handwashing time with soap and warm water before cooking?

Which is the safe internal cooking temperature for poultry (chicken, turkey) in degrees Fahrenheit?

Cross-contamination is best prevented by doing what with raw meat and ready-to-eat foods?

Where should you store raw poultry in the refrigerator?

Which of the following is a safe way to thaw frozen foods?

What should you do with leftovers within two hours of cooking?

Which sign indicates food is no longer safe to eat?

Why is washing produce under running water important even if it’s prewashed?

What is the recommended temperature range for safe refrigerator storage?

Which practice helps prevent foodborne illness when handling eggs?