Cross-Contamination
This process occurs when harmful bacteria or viruses are transferred from one food item or surface to another.
what is cross-contamination?
This is the temperature range where bacteria multiply most rapidly, between 41 degrees and 140 degrees
What is the Temperature Danger Zone?
This is the minimum safe internal cooking temp for whole or ground chicken, turkey, and duck.
What is 165 degrees?
This bacteria is commonly linked to raw eggs, poultry, and unpasteurized milk.
What is Salmonella?
This is the minimum amount of time you should vigorously scrub your hands with soap and water during handwashing.
What is 20 seconds (or the Happy Birthday song)?
To prevent juices from dripping onto RTE foods, raw meat should always be stored on this shelf of the refrigerator.
What is the bottom shelf?
Perishable food should never be left out in the danger zone for longer than this many hours.
What is 2 hours?
Ground beef, ground pork, and ground lamb must be cooked to this minimum internal temp to be safe.
160 degrees (or 155 degrees for food service under ServSafe).
This is highly contagious virus is leading cause of foodborne illness outbreaks and spreads easily when infected workers touch RTE food.
What is Norovirus?
What GMP stands for.
What is Good Manufacturing Practice?
Doing this to raw chicken in the sink before cooking is discouraged because it splashes bacteria onto surfaces.
What is washing (or rinsing) it?
To slow bacterial growth, your home or commercial refrigerator should always be kept at or below this temperature.
What is 40 degrees (or 41 degrees)?
Steaks, chops, and whole cuts of pork or beef are safe to eat at this internal temp, provided they rest for 3 minutes.
what is 145 degrees?
This pathogen is often associated with undercooked ground beef and was historically linked to outbreaks involving raw flour and contaminated produce.
What is E. coli (Escherichia coli)?
This is the only type of towel that should be used to dry your hands after washing them in a kitchen.
What is a single-use towel (or a warm-air hand dryer)?
This inventory system method ensures older food products are used before newly received ones to reduce spoilage.
What is FIFO (First In, First Out)?
What is FEFO (First Expired, First Out)
This acronym represents the six factors bacteria need to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture.
What is FAT TOM?
Leftovers and previously cooked foods being reheated for hot holding must reach this this temp for at least 15 seconds.
What is 165 degrees?
unlike most other foodborne bacteria, this deadly organism can survive and multiply even inside cold refrigerator temperatures, making it a threat in RTE deli meats.
What is listeria (listeria monocytogenes)?
If a food service worker is diagnosed with yellowing of the skin and eyes, they must be immediately excluded from the kitchen and reported to the health department.
What is jaundice?
To keep food safe from floor contaminants, all stored food must be kept at least this many inches from the floor.
What is 6 inches?
Cooked food being prepared for cold storage must be cooled from 135 degrees down to 70 degrees within this many hours.
What is 2 hours? (and down to 41 degrees within an additional 4 hours).
This is the only scientifically reliable calibrated tool used to determine if meat is safely cooked to the correct internal temperature.
What is a calibrated food thermometer (or calibrated probe thermometer)?
This life-threatening type of food poisoning produces neurotoxins and is most commonly caused by improperly preserved or home-canned foods.
What is Botulism (Clostridium botulinum)?
Is what HACCP stands for.
What is Hazard Analysis and Critical Control Point?