Signs & Symptoms
Abdominal cramps, watery diarrhea, nausea, and vomiting
What is food poisoning?
(Symptoms of food poisoning can begin within 10-16 hours after ingestion and can last 24-48 hours on average.)
Botulism
What are improperly canned foods, especially home-canned vegetables, fermented fish, and baked potatoes in aluminum foil?
(Do not use canned goods that are damaged or showing signs of swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking. Follow safety guidelines when home canning food.)
40°F - 140°F
What is the "danger zone"?
(The "danger zone" is the range of temperatures in which bacteria grow most rapidly.)
In the refrigerator, in cold water, or in the microwave
What are three safe ways to thaw frozen food?
(When thawing food in the refrigerator or in cold water, the external temperature will stay at 40°F or below even though the center is still frozen. This keeps the temperature out of the "danger zone". If thawing in the microwave, cook immediately as some areas will enter the "danger zone" where bacteria can begin to grow.)
3 to 4 days
What are the days within which leftovers need to be eaten?
(Most leftovers should be used or eaten within 3 to 4 days. A comprehensive list can be found at https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe.)
Watery diarrhea, abdominal cramps, some vomiting
What is e. coli infection?
(Symptoms of e. coli can begin to show in 1-8 days after ingestion and the duration of the illness can last 3-10+ days.)
Cryptosporidium
What is uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water?
(Make sure to wash your hands before and after handling raw meat products, and after changing diapers, going to the bathroom, or touching animals. Also, avoid drinking untreated or unclean water that may be contaminated.)
160°F
What are ground meat and eggs?
(Using a food thermometer, 160°F is the minimum internal temperature for ground meat and eggs, not including ground poultry.)
Clean, separate, cook, chill
What are four steps to keeping everyone safer from foodborne ilnesses?
(Wash your hands and clean surfaces often, including cutting boards, utinsels, and counters; separate raw meats from other foods in your refrigerator and grocery cart, including using separate cutting boards and not placing cooked mean on the same plate that held raw meat; cook all foods to the appropriate safe internal temperature; refrigerate foods promptly, within 2 hours of cooking/purchasing or 1 hour if the outside temperature is 90°F.)
2 days
What is the length of time food will keep in the freezer if power is lost?
(If power is lost, a freezer full of food will keep about 2 days if the door is not opened and kept shut; about 1 day for a half-full freezer. As long as the food remains at 40°F or below, it is safe to refreeze or use.)
Diarrhea, fever, abdominal cramps, vomiting
What is salmonella (salmonellosis)?
(Symptoms of salmonellosis can begin to show 6-48 hours after ingestion with the duration of the illness lasting 4-7 days.)
E. coli
What is water or food contaminated with human feces?
(Cook food to the safe recommended internal temperature, rinse fruits and vegetables with clean water if not being cooked, drink pasteurized milk, juice and cider, and always wash your hands with soap and water after handling animals, changing a diaper, or using the bathroom.)
140°F/165°F
What are the reheat temperatures of fully cooked hams?
(The safe internal reheat temperature for a fully cooked ham packaged in a USDA-inspected plant is 140°F. All others should be cooked to 165°F.)
The spread of harmful pathogens from foods, hands, utensils, and food prep surfaces to another food
What is cross-contamination?
(Hand-washing and being mindful about food cross-contamination when shopping, storing, and preparing food can reduce and prevent foodborne illness.)
12 to 18 months
What is the amount of time high-acid canned foods can be stored?
(High-acid canned foods can be stored for 12 to 18 months on the shelf if the cans are unopened, kept in a cool, clean, dry location, and in good condition (i.e., no dents, leaks, bulges, etc.). These include foods such as tomatoes, grapefruit, and pineapple.)
Diarrhea (usually watery), stomach cramps, upset stomach, slight fever
What is cryptosporidium?
(Symptoms of cryptosporidium begin to show 2-10 days after ingestion, and the duration of the illness can vary, with remitting and relapsing over weeks to months.)
Listeria (listeriosis)
What is unpasteurized milk, soft cheeses made with unpasteurized milk, and ready-to-eat deli meats?
(Prevent cross-contaminating raw foods with ready-to-eat foods, do not consume unpasteurized milk or products that have unpasteurized milk in them, and reheat deli meats and hotdogs to 165°F.)
145°F
What are beef, pork, veal & lamb steaks, chops, roasts?
(Measuring with a meat or food thermometer, 145°F is the minimum internal temperature for these items and they should be allowed to rest for at least 3 minutes before eating.)
20 seconds or sing 'Happy Birthday'
What is the length of time you should wash your hands with soapy water that is as warm or hot as you can handle?
(Washing your hands before and after handling food, and after using the bathroom, changing a diaper, handling pets, tending to a sick person, blowing your nose, coughing or sneezing, and handling uncooked eggs, raw meat, poultry, or fish will help in preventing foodborne illnesses.)
3 to 4 months
What is the amount of time most leftovers can he stored in the freezer?
(Although most leftovers can be stored in the freezer indefinitely, food can lose moisture and flavor when stored for longer periods of time.)
Vomiting, diarrhea, blurred vision, double vision, difficulty swallowing, muscle weakness; can result in respiratory failure and death
What is botulism?
(Symptoms of botulism can begin to show 12-72 hours after ingesting and the duration of the illness can vary.)
Salmonella (salmonellosis)
What is eggs, poultry, meat, unpateurized milk or juice, cheese, contaminated raw fruits and vegetables?
(Wash all fruits and vegetables before consuming, avoid unpasteurized milk and other food products, and cook all eggs, poultry, and meat products to their recommended safe temperatures.)
165°F
What are all poultry products including ground poultry?
(Usind a meat or food thermometer, 165°F is the safe recommended internal temperature for all poultry products. Additionally, as a side note, this includes leftovers and casseroles.)
Preparing, handling, and storing
What are the three main components of food safety?
(Proper preparation, handling, and storing of food can prevent the spread of foodborne illnesses.)
2 to 5 years
What is the amount of time low-acid canned foods can be stored?
(Low-acid canned foods can be stored for 2 to 5 years on the shelf if the cans are unopened, kept in a cool, clean, dry location, and in good condition (i.e., no dents, leaks, bulges, etc.). These include foods such as meat, poultry, fish, and most vegetables.)