Food Safety and Infections
This microbe is found in raw eggs, poultry, and milk. Using pasteurized milk and handling and cooking foods properly prevents foodborne illness.
What is salmonella?
While working in the kitchen, a person should do this to reduce bacterial contamination on hands, countertops, cutting boards, sponges, and utensils.
What is wash hands and surfaces often with soap and water?
A safe temperature for the refrigerator to be set.
What is 40 degrees Fahrenheit?
An instrument that should be placed in the thickest part of the meat without touching bone or the pan.
What is a thermometer?
Products grown or raised according to USDA regulations without the being irradiated, genetically engineered, or using synthetic pesticides or fertilizers from sewage sludge. These products do not contain more nutrients than conventionally grown/raised products.
What are organic foods?
Pregnant women, very young, very old, sick or malnourished people, and those with weakened immune systems.
Who is most vulnerable to food borne illness?
Keeping these four foods separate from other foods will prevent foodborne infections.
What are raw eggs, meat, poultry, and seafood?
The danger zone for foods with high risk of contamination.
What is 40-140 degrees Fahrenheit?
The safest place to thaw meats or poultry (such as Thanksgiving turkeys).
What is the refrigerator?
A branch of the Department of Health and Human Services that is responsible for ensuring the safety and wholesomeness of foods.
What is the Food and Drug Administration (FDA)?
The number of people that die from foodborne illnesses each year.
What is 3000?
The contamination of food by bacteria that occurs when the food comes into contact with surfaces previously touched by raw eggs, meat, poultry, or seafood.
What is cross-contamination?
The temperature to which poultry (chicken and turkey), casseroles, and leftovers should be heated.
What is 165 degrees Fahrenheit?
This product should be cooked separately or placed inside a turkey just before cooking.
What is stuffing?
Heat processing of food that inactivates some microorganisms in the food. Bacteria that cause spoilage are still present, but in small enough numbers (at least initially) to cause no harm.
What is pasteurization?
The most common food toxin in the United states is produced by this microbe commonly found in improperly refrigerated meats; egg, tuna, potato, and macaroni salads; and cream-filled pastries.
What is Staphylococus aureus?
Foods with high risk of contamination should be refrigerated within this time frame.
What is 2 hours?
The temperature to which whole cuts of meat (steaks, roasts, and chops of pork, beef, veal, lamb, and fish) should be cooked.
What is 145 degrees Fahrenheit?
The four simple rules to prevent most foodborne illness.
What is clean, separate, cook, and chill?
Sterilizing a food by exposure to energy waves, similar to ultraviolet light and microwaves. This food processing method has been found to be safe by numerous health agencies.
What is irradiation?
An organism that produces a deadly toxin in anaerobic conditions such as improperly canned foods or improperly stored foods.
What is Clostridium botulinum?
Cooked leftovers should be eaten within this time frame.
What is 3-4 days?
The temperature to which ground beef should be cooked.
What is 160 degrees Fahrenheit?
A food that may contain dormant bacterial spores that may be hazardous to infants (under 1 year of age).
What is honey?
Sterilizing a food by brief exposure to temperatures above those normally used. This process, along with aseptic packaging, allows products such as milk to be stored at room temperature.
What is ultrahigh temperature (UHT) treatment?