TDZ
What does TDZ stand for?
Temperature Danger Zone
What does FBI stand for?
Food Borne Illness
What does TCS stand for?
Time/temp Control for Safety
TRUE or FALSE: You can tell if something is properly cooked by checking its color and texture.
FALSE
What is one of the best ways to keep our food safe?
By washing your hands!
What is the temperature danger zone?
The temperature range where bacteria are more likely to grow.
What is another term for food borne illness?
Food poisoning
What is an example of a TCS food?
Cut melon, meat, dairy, potato salad
What are foods you should always keep separate?
Raw meat and raw fruit/veggies
What bacteria can be found in raw (uncooked) flour?
E. coli
What is the temperature range that makes up the TDZ?
41℉-135℉
What is one symptom someone might experience if they have a food borne illness?
Nausea, diarrhea, vomiting, stomach cramps, fever
What is the maximum amount of time a TCS food can be out at room temperature?
2 hours - best practice
4 hours - maximum time
Why should you never thaw raw meat on the counter?
It will be out too long and could enter the TDZ
What bacteria can be found in raw (uncooked) eggs?
Non-typhoidal Salmonella
What can cause a food to enter the TDZ?
Leaving food at room temperature for over two hours, improper thawing, slow cooling of hot leftovers, and failure to keep hot food hot.
What populations are more likely to get a food borne illness?
Young, old, pregnant, immunocompromised
What should you do if you have soup left out on the counter for 1.5 hours?
Reheat it to 165F or put in the fridge.
When should you wash your hands in the kitchen?
Before you start, after handling chemicals, after touching your hair or phone, after touching raw ingredients (eggs, meat, etc,).
You have a pie, ham, apples, eggs, and butter to put in the fridge. What order should these ingredients be in the fridge?
Pie + Apples
Butter
Ham
Eggs
When in doubt?
Throw it out!
What is a bacteria that can cause food borne illness?
E.Coli
Hepatitis A
Nontyphoidal Salmonella
Salmonella Typhi
Shigella
Norovirus
A whole watermelon is not a TCS food but a cut watermelon is. Why?
Slicing breaks the protective barrier of the rind, exposing it to air and bacteria. A whole, uncut watermelon is protected by its thick, intact rind, which keeps microorganisms out.
What is cross contamination?
Cross-contamination: Transfer of an unwanted substance from one person/object/place to another
Ex: Bacteria, allergens, chemicals
What are the THREE safest ways to thaw food?
Microwave, fridge, under cold running water