Food Hazards
These are considered chemical hazards
What are pesticides or cleaning agents or sanitizers or heavy metals?
The correct way to label foods.
What is a label with expiration dates?
The minimum holding temperature for hot food.
What is 135°F?
The proper temperature to store food in a refrigerator.
What is 39°F or below?
Proper handwashing includes...
What is washing with warm water and soap for at least 20 seconds?
Example(s) of physical hazards in foods.
What are pests or glass shards or metal fragments or plastic or wood splinters or hair
Food safety is important because...
What is prevents foodborne illnesses.?
The best practice for pest entry prevention.
What is covering holes in screens or walls?
This is what should be done to cool food properly.
What is let cool in shallow pans?
Trash containers should be...
What is cleaned and sanitized weekly?
Food that should NOT be distributed at food pantries.
What is home-processed wild game?
Illness caused by food containing biological chemical, or physical hazards.
What is foodborne illness?
The temperature range considered the danger zone for food.
What is 41°F - 135°F?
This prevents chemical contamination of foods.
What is keeping chemicals in original containers?
The purpose of a three-compartment sink.
What is to wash and sanitize utensils?
RTE foods should be handled with...
What are gloves or clean utensils?
This is NOT a symptom of FBI due to infection.
What is nausea?
An UNSAFE method for thawing food.
What is thawing on the counter at room temperature?
Cross-contamination is...
What is the transfer of pathogens from one food to another.
Do this any time gloves become contaminated.
What is change them immediately?
The primary cause of FBI
What are biological hazards?
The minimum internal cooking temperature for poultry.
What is 165°F?
Essential for safe food distribution and transportation.
What is covering cold foods during transport?
The "Big 9" food allergens.
What are milk, eggs, soy, fish, peanuts, tree nuts, shellfish, wheat, and sesame?
This is how often cleaning and sanitizing equipment should be done.
What is every 4 hours?