Food Safety and Sanitation

Children, pregnant women, older adults, and chronically ill people are most at risk from foodborne illness.

Bacteria can travel from food handlers to food by sneezing or coughing.

When washing off kitchen work areas and appliances, you should rinse the dishcloth often in hot, sudsy water.

Allowing the juices from raw meat or poultry to drip on other foods risks the cross contamination of bacteria.

Freezing food stops bacteria from growing and kills them.

Partially cooking food and waiting to finish the cooking later is a safe way to destroy harmful bacteria.

Raw meat and poultry should be carried to the range on a clean plate, cooked, and then returned to the plate.

Damage to cans or other forms of packaging increase the likelihood that the food inside will be spoiled.

Refilling a serving dish of food that has been sitting out for a while may cause cross contamination.

Which of the following situations might lead to a dangerous growth of bacteria spores?