Food Borne Illness
The place where the majority of food borne illnesses originate
home
What is the minimum amount of time you should scrub your hands with warm water and soap?
What is 20 seconds
The primary recommended tool to verify that meat is fully cooked
What is a calibrated food thermometer
The method is considered the safest for thawing frozen poultry
What is placing the frozen poultry inside the refrigerator
The primary purpose of the 'claw grip technique' when using a knife
What is to keep fingertips curned inward away from the sharp blade
vomiting and high fever
The transfer of harmful bacteria from one surface or food to the other
What is cross-contamination
How leftftovers be handled after a meal to maintain safety
What is refrigerate them in shallow containers within 2 hours of cooking
The internal temperature that ground beef must be safely cooked to and at
What is 160 degrees farenheit
The handles of pot handles and pans should be turns in what direction
Toward the center or side of the stove, away from edge walkways
What you should do with a wooden cutting board after using it to trim raw chicken
Wash, rinse, and sanitize it thorougly before using it again
The place where raw meat should be stored in a home refrigerator to prevent cross-contamination
Where is on the bottom shelf inside a container or sealed package
The maximum time pershiable food can safely stay in the Danger Zone before it must be discarded
What is 2 hours
What is 165 degrees farenheit
Grease fires should be put out this way
What is turning off heat, smothering flames, using baking soda or salt
Do NOT use water
The four-step core message recommended by food safety experts to prevent foodborne illness
clean, separate, cook, chill
Clean hands, separate raw foods, cook to right temps, chill promptly
What you should do if you have a small cut on your hand before preparing food for others
What is wash the cut, put on a bandage, and wear a clean glove
The length that cooked leftovers can be safely stored in the refrigerator before being thrown out
What is 3-4 days
The temperature a standard home refrigerator should be set to maintain
40 degrees fareneheit or below
Using a damp oven mitt or damp cloth towel is dangerous when handling food because
The microorganism that is commonly associated with improperly canned foods or sealed vacuum packages
Clostridium Botulinum (will accept botulism)
The proper procedure for cleaning kitchen counters before cooking
What is washing with warm soapy water and applying a food-safe sanitizer
This happens to glass bakeware when it is placed directly on a cold, wet countertop right after coming out of a hot (204 degrees or more) oven
What is thermal shock , which cuases the glass to rapidly contract unevenly and shatter explosively.
Which temperature range represents the "danger zone" where bacteria can multiply most rapidly?
What is 40-140 degrees Farehneit
A dull knife is generally considered more dangerous than a sharp knife because
It requires more force to cut and is prone to slipping off food