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1. Special care should be taken to wash
hands, work surfaces and equipment
with _______ after handling raw, poultry
and seafood and before handling __
foods or foods that _______. (V-212)
1. Special care should be taken to wash
hands, work surfaces and equipment
with _______ after handling raw, poultry
and seafood and before handling __
foods or foods that _______.
Hot soapy water
cooked
will be eaten without cooking
2. Bacteria from ___ foods can crosscontaminate other foods. (V-212)
2. Bacteria from ___ foods can crosscontaminate other foods.
raw
3. Bacteria from raw foods can ____
other foods. (V-212)
3. Bacteria from raw foods can ____
other foods.
Cross-contaminate
4. What is cross contamination? (V-213)
4. What is cross contamination?
It is the spread of harmful bacteria from
one surface to another.
5. ____ _____ agricultural products such
as meat, fish and poultry can carry
bacteria which can cause illness. (V-213)
5. ____ _____ agricultural products such
as meat, fish and poultry can carry
bacteria which can cause illness.
All raw
6. When raw meat, poultry or fish or
their juices touch ___ foods or foods such
as salad ingredients that ____, these
foods can be cross-contaminated. (V-213)
6. When raw meat, poultry or fish or
their juices touch ___ foods or foods such
as salad ingredients that ____, these
foods can be cross-contaminated.
Cooked
won’t be cooked
7. Is is safe to buy uncooked, pre-stuffed
meat and poultry? (V-214)
7. Is is safe to buy uncooked, pre-stuffed
meat and poultry?
The USDA recommends against
purchasing previously stuffed fresh
whole poultry because these items are
highly dense and perishable
8. Poultry that has been stuffed and
frozen _______ is safe to use. (V-214)
8. Poultry that has been stuffed and
frozen _______ is safe to use.
At the factory
9. Since repeated handling can introduce
bacteria into meat and poultry, it’s best
to _________________. (V-215)
9. Since repeated handling can introduce
bacteria into meat and poultry, it’s best
to _________________.
Leave a product in the store wrap
10. It’s perfectly safe to freeze meat in
it’s ________. (V-215)
10. It’s perfectly safe to freeze meat in
it’s ________.
Store wrappings
11. For long-term freezing, overwrap
with _______, _______ or ______ to
protect from freezer burn. (V-215)
11. For long-term freezing, overwrap
with _______, _______ or ______ to
protect from freezer burn.
Aluminum foil, a plastic bag, freezer
paper
12. For long term freezing, overwrap
meat with with aluminum foil, a plastic
bag or freezer paper to protect the meat
from ________ . (V-215)
12. For long term freezing, overwrap
meat with with aluminum foil, a plastic
bag or freezer paper to protect the meat
from ________ .
Freezer burn
13. If a package is too large for your
needs, ____ the contents, ___ and ___
what you don’t plan to cook . (V-215)
13. If a package is too large for your
needs, ____ the contents, ___ and ___
what you don’t plan to cook .
Divide, wrap, freeze
14. Usually, _____ is the limit for food
left out indoors to remain safe. (V-216)
14. Usually, _____ is the limit for food
left out indoors to remain safe.
Two hours
15. If food is left out at a picnic or in a
hot car, it may only remain safe for ___.
(V-212)
15. If food is left out at a picnic or in a
hot car, it may only remain safe for ___.
30 minutes
16. When handling leftover cooked meat
dishes, the goal is to ________ to slow
bacterial growth. (V-217)
16. When handling leftover cooked meat
dishes, the goal is to ________ to slow
bacterial growth.
Cool the food as quickly as possible
17. When handling leftover cooked meat
dishes, the goal is to cool the food as
quickly as possible to __________ . (V-217)
17. When handling leftover cooked meat
dishes, the goal is to cool the food as
quickly as possible to __________ .
Slow bacterial growth
18. When handling leftover cooked meat
dishes, divide large amounts of leftovers
into _____, _____ containers. (V-217)
18. When handling leftover cooked meat
dishes, divide large amounts of leftovers
into _____, _____ containers.
Small, shallow
19. In the refrigerator, it is important to
maintain ___________ around the food
container. (V-217)
19. In the refrigerator, it is important to
maintain ___________ around the food
container.
Free circulation of air
20. Avoid placing large pots of soup or
stew into the refrigerator to _____. (V-217)
20. Avoid placing large pots of soup or
stew into the refrigerator to _____.
Cool
A large amount of food like this may not
cool until the next day, leaving the food
at temperatures where harmful bacteria
could grow.
21. When handling whole meat such as a
holiday turkey dinner, arrange to pick
them up hot and eat the dinner within
_______ . (V-218)
21. When handling whole meat such as a
holiday turkey dinner, arrange to pick
them up hot and eat the dinner within
_______ .
Two hours
22. When handling whole meat such as a
holiday turkey dinner for consumption a
day or two later, ____ and ____ all foods
in small shallow containers so they can
cool quickly to a safe temperature. (V-212)
22. When handling whole meat such as a
holiday turkey dinner for consumption a
day or two later, ____ and ____ all foods
in small shallow containers so they can
cool quickly to a safe temperature.
Carve the meat off the bones,
refrigerate
23. If picking up a refrigerated meal, to
eat, _____ the meat and reheat it and the
accompaniments to ____ degrees F, or
until hot and steaming. Bring gravy to a
__________. (V-218)
23. If picking up a refrigerated meal, to
eat, _____ the meat and reheat it and the
accompaniments to ____ degrees F, or
until hot and steaming. Bring gravy to a
__________.
Carve,
165
rolling boil
24. When serving cooked and meat on a
buffet, serve food from _____ or
warming trays that maintain an internal
temperature of cooked foods at ____
degrees F or above. (V-219)
24. When serving cooked and meat on a
buffet, serve food from _____ or
warming trays that maintain an internal
temperature of cooked foods at ____
degrees F or above.
Chafing dishes
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25. When serving meat and poultry on a
buffet, do not add fresh food to a
____________________. Replenish an
_______________. (V-219)
25. When serving meat and poultry on a
buffet, do not add fresh food to a
____________________. Replenish an
_______________.
…serving dish that has already been out
for serving.
…entire new batch.
26. When serving meat and poultry on a
buffet, keep warm food in a _____ oven
for replenishing in chafing dishes. (V-219)
26. When serving meat and poultry on a
buffet, keep warm food in a _____ oven
for replenishing in chafing dishes.
200 F to 225 F
27. When serving meat and poultry on a
buffet, for cold foods, nestle the serving
dish in a _______________. (V-219)
27. When serving meat and poultry on a
buffet, for cold foods, nestle the serving
dish in a _______________.
Bed of crushed ice
28. When serving meat and poultry on a
buffet, store small platters for
replenishing the serving table in the
refrigerator at _____ or below until
needed. (V-219)
28. When serving meat and poultry on a
buffet, store small platters for
replenishing the serving table in the
refrigerator at _____ or below until
needed.
40 F or below
29. When serving meat and poultry on a
buffet, discard any leftover food that has
been at room temperature for more than
__________. (V-219)
29. When serving meat and poultry on a
buffet, discard any leftover food that has
been at room temperature for more than
__________.
Two hours
30. Pre-cooked, pre-stuffed and
refrigerator whole poultry are
completely safe if they were _________
__________ . (V-220)
30. Pre-cooked, pre-stuffed and
refrigerator whole poultry are
completely safe if they were _________
__________ .
Produced at a federally-inspected facility
31.When purchasing pre-cooked, prestuffed and refrigerated whole poultry,
look for the _______ on the package,
indicating it was produced in a federally
inspected facility. (V-220)
31.When purchasing pre-cooked, prestuffed and refrigerated whole poultry,
look for the _______ on the package,
indicating it was produced in a federally
inspected facility.
USDA seal
32. If the pre-cooked, pre-stuffed and
refrigerated whole poultry was prepared
in a supermarket, restaurant or home
kitchen, it is safe to eat if ______ after
cooking and refrigerated separately .
(V-220)
32. If the pre-cooked, pre-stuffed and
refrigerated whole poultry was prepared
in a supermarket, restaurant or home
kitchen, it is safe to eat if ______ after
cooking and refrigerated separately.
The stuffing is removed from the bird
immediately
33. To store large, stuffed birds such as
cooked turkey, first ________ and then
carve the leftover meat off the bones or
cut the turkey into smaller parts for
quicker cooling . (V-220)
33. To store large, stuffed birds such as
cooked turkey, first ________ and then
carve the leftover meat off the bones or
cut the turkey into smaller parts for
quicker cooling.
Remove and refrigerate the stuffing
34. Meats sold through mail order are
produced under ___ and ___ conditions.
They are shipped in the manner ____ for
each product . For example, ___ and ___
don’t require refrigeration so they are
shipped without special temperature
control. (V-221)
34. Meats sold through mail order are
produced under ___ and ___ conditions.
They are shipped in the manner ____ for
each product . For example, ___ and ___
don’t require refrigeration so they are
shipped without special temperature
control.
Safe, sanitary, most appropriate
hard salami, dry cured country hams
35. Most meat and poultry products such
as smoked turkeys and fully cooked
hams received by mail are shipped
___________ to be safe. (V-221)
35. Most meat and poultry products such
as smoked turkeys and fully cooked
hams received by mail are shipped
___________ to be safe.
In special coolers
36. Check the mail order meat item upon
receipt to be sure the _______ and, if
chilled, check to be sure the food is
__________ to the touch, shipped in
________ and contains ________ (V-221)
36. Check the mail order meat item upon
receipt to be sure the _______ and, if
chilled, check to be sure the food is
__________ to the touch, shipped in
________ and contains ________
packaging,
refrigerator cold, an insulated package,
cold source
37. When uncooked beef spoils, the color
goes from _______ to ______ . (V-222)
37. When uncooked beef spoils, the color
goes from _______ to ______ .
Bright red
reddish brown
38. When uncooked pork or veal spoils,
the color goes from _______ to ______ .
(V-222)
38. When uncooked pork or veal spoils,
the color goes from _______ to ______ .
Pink, dull gray
39. Meat and poultry that is ______ to
the touch and has an ___ odor is
probably spoiled. (V-222)
39. Meat and poultry that is ______ to
the touch and has an ___ odor is
probably spoiled.
Tacky,
off
40. The best rule to apply is, “When in
doubt, _________________.” (V-222)
40. The best rule to apply is, “When in
doubt, _________________.”
throw it out
41. If raw or cooked food smells good, is
it safe to eat? (V-223)
41. If raw or cooked food smells good, is
it safe to eat?
Not necessarily. You can’t see, smell or
taste the bacteria that cause foodborne
illness.
42. It’s best to rely on safe food
________, ________ and _______
practices to judge whether meat and
poultry are safe to eat. (V-223)
42. It’s best to rely on safe food
________, ________ and _______
practices to judge whether meat and
poultry are safe to eat.
Handling, cooking, storage
43. Sometimes sliced ham and roast beef
purchased at the deli shimmers with
green irridescent colors. Do this mean it
is spoiled. (V-224)
43. Sometimes sliced ham and roast beef
purchased at the deli shimmers with
green irridescent colors. Do this mean it
is spoiled.
No. Meat contains protein, minerals and
other compounds that when light hits a
slice of this type of cooked meat, it splits
into colors like a rainbow.
44. How can you tell if mold on meat is
harmful? (V-225)
44. How can you tell if mold on meat is
harmful?
You can’t. Some molds release toxins
that are harmful even in small amounts.
Some aren’t destroyed by cooking. Best
bet: if it’s moldy, throw it out.
45. What is a natural by-product of the
dry curing process of hard salami,
country ham and smoked turkey? (V-226)
45. What is a natural by-product of the
dry curing process of hard salami,
country ham and smoked turkey?
mold
46._____ moldy bacon, hotdogs, sliced
lunch meats, meat pies or opened canned
ham. (V-226)
46._____ moldy bacon, hotdogs, sliced
lunch meats, meat pies or opened canned
ham.
Discard
47. Home cooked meats should be kept in
the refrigerator for no more than ____.
(V-226)
47. Home cooked meats should be kept in
the refrigerator for no more than ____.
Four days
48. ____________ is usually the cause of
food poisoning. (V-227)
48. ____________ is usually the cause of
food poisoning.
Mishandling of food
49. Cold foods must be held at ____ F or
lower except for the brief times while
they are being served. (V-227)
49. Cold foods must be held at ____ F or
lower except for the brief times while
they are being served.
40
50. Hot foods should be heated above
_____degrees F and held at that
temperature for serving. (V-227)
50. Hot foods should be heated above
_____degrees F and held at that
temperature for serving. (V-227)
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