Time/Temperatures
This is the temperature range of the danger zone.
41-135
You should do this when microwaving food
Cover It
In relation to food borne illnesses, your hands have these on them
Bacteria
In relation to food allergies, your hands have these on them
Food Proteins
This organization regulates nutrition labels.
FDA Food and Drug Administration
Leftover foods should be reheated to this internal temperature
165
One of these is an example of a food that is unsafe:
Tomatoes. Tofu. Potatoes. Oatmeal.
Tofu
That is how long you scrub your hands.
10-15 seconds
This is how many Americans have a food allergy
85,000,000
This worldwide organization is responsible for documenting all known diseases, viruses, and bacterias.
WHO World Health Organization
That is the temperature that fish needs to be and how long it needs to be timed.
145 degrees for 15 seconds
Using a knife on raw chicken and cooked chicken
What is cross-contamination
True or False
Wearing gloves prevents the spread of bacteria.
False
These are some of the symptoms that could occur when there is an allergic reaction
Swelling, Itchy Throat, Difficulty Breathing, Vomiting, Diarrhea, Anaphylaxis
These are online compilations of diseases and viruses
Index Alimentarius, INFOSAN
That is the temperatures cold foods should be stored at.
40 and below
This is another way to thaw meat without using the cooler.
Under running water, Microwave thaw, as part of the cooking process.
That cannot be used to clean your hands in replacement of handwashing
Hand Sanitizer
Thats when someone uses a utensil that is used with one of the major allergens and then using the same utensil with some thing else.
Cross-Contact
This organization is responsible for whenever a food borne illness outbreak occurs
CDC Centers for Disease Control
That is how long food can be in the temperature danger zone.
4 hours
I used bleach and didn't rinse my station very well.
Chemical
That is the last step in the handwashing procedure.
Dry your hands with a single use towel
These are the two other major allergens not included in the nine.
Gluten and Dye/Food Additives
That is the process of rotating food in storage to use food in the proper order.
FIFO First in First Out