Safety & Sanitation

2. Always keep knives _____. They are safer that way.
6. What foodborne pathogen is often linked to raw eggs and chicken?
11. Food can be left out for a maximum of _____ hours.
13. French for “put in place”, it means that ingredients are prepped, tools are gathered, and everything is organized before cooking begins.
14. The practice of maintaining the cleanliness of equipment and facilities by reducing the risk of spreading bacteria and other pathogens.
15. Where is the safest place to defrost food?

1. Temperature _____ zone, the temperature range between 41 ̊F and 135 ̊F (5 ̊C to 57 ̊C), within which most foodborne microorganisms rapidly grow.
3. To allow food that has been frozen to become unfrozen.
4. _____-contamination is what happens when bacteria or other microorganisms are unintentionally transferred from one object to another.
5. It is recommended to wash hands with warm water and soap for _____ seconds.
7. Never _____ knives in a sink.
8. Always use _______ when handling hot dishes.
9. An inventory method that assumes the first goods purchased are the first goods sold.
10. If you cut yourself you must wear _____ to continue cooking.
12. Never put _____ on a grease fire.