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Which foodborne Illness is caused by eating raw or undercooked poultry or eggs?
The temperature range where bacteria grows rapidly
Washing hands prior to food preparation
warm soapy water
lettuce and raw meat
sanitation
Salmonella
Wash your hands before preparing food
Hold the knife, wash using a cloth towel and blade away from you, and place in the drawer
What is the best practice for cleaning a dirty knife?
The temperature range where bacteria grows rapidly
Washing hands prior to food preparation
warm soapy water
lettuce and raw meat
sanitation
Salmonella
Wash your hands before preparing food
Hold the knife, wash using a cloth towel and blade away from you, and place in the drawer
What is the most sanitary method to wash dishes in the lab?
The temperature range where bacteria grows rapidly
Washing hands prior to food preparation
warm soapy water
lettuce and raw meat
sanitation
Salmonella
Wash your hands before preparing food
Hold the knife, wash using a cloth towel and blade away from you, and place in the drawer
Which of the following is an example of a sanitation practice?
The temperature range where bacteria grows rapidly
Washing hands prior to food preparation
warm soapy water
lettuce and raw meat
sanitation
Salmonella
Wash your hands before preparing food
Hold the knife, wash using a cloth towel and blade away from you, and place in the drawer
What is the method used to prevent and control the spread of bacteria and other microorganisms?
The temperature range where bacteria grows rapidly
Washing hands prior to food preparation
warm soapy water
lettuce and raw meat
sanitation
Salmonella
Wash your hands before preparing food
Hold the knife, wash using a cloth towel and blade away from you, and place in the drawer
What is the temperature danger zone?
The temperature range where bacteria grows rapidly
Washing hands prior to food preparation
warm soapy water
lettuce and raw meat
sanitation
Salmonella
Wash your hands before preparing food
Hold the knife, wash using a cloth towel and blade away from you, and place in the drawer
Which of the following is the safest practice in the kitchen?
The temperature range where bacteria grows rapidly
Washing hands prior to food preparation
warm soapy water
lettuce and raw meat
sanitation
Salmonella
Wash your hands before preparing food
Hold the knife, wash using a cloth towel and blade away from you, and place in the drawer
Which of these food combinations are most likely to result in cross- contamination?
The temperature range where bacteria grows rapidly
Washing hands prior to food preparation
warm soapy water
lettuce and raw meat
sanitation
Salmonella
Wash your hands before preparing food
Hold the knife, wash using a cloth towel and blade away from you, and place in the drawer
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