4 Core Practices
The 4 core practices are
What is clean, separate, cook and chill
If some foods aren't handled properly the bacteria can cause
What is a foodborne illness
Diarrhea, stomach cramping, vomiting, and some life threatening
What are symptoms of a foodborne illness
Clean, Separate, Cook and Chill
What are the 4 core practices
The danger zone temperature range
What is 40 degrees to 140 degrees
Clean- Wash your cutting boards, dishes, utensils, and counter tops with
What is hot soapy water or sanitizing spray
Boiling milk, juices and other liquids to remove bacteria
What is pasteurization
After using the restroom
What is wash hands
You can't see them, smell, them or taste them
What is bacteria
Cooked foods should be stored in the refrigerator within this time
What is 2 hours
Separate-How bacteria can be spread
What is cross contamination
Found in eggs, poultry, beef, unpasteurized milk or juice, cheese and contaminated raw fruits and veggies
What is salmonella
Never eat the raw cake batter due to this food possibly containing bacteria
What is an egg
Cutting raw chicken and washed strawberries on the same cutting bored
What is cross contamination
Your refrigerator temperature should be kept here
What is 40 degrees
Cook-Measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature.
What is a food thermometer
Found in undercooked beef
What is E.Coli
Throw out after 3 to 4 days to avoid getting sick
What are leftovers
Do this in your fridge to avoid cross contamination
What is separate
Never thaw frozen food at this
What is room temperature
Chill- Should be set at 40 degrees to prevent bacteria from multiplying
What is a refrigerator
He invented pasteurization in France in 1863
Who is Louis Pasteur
CDC estimates this many people get sick a year from foodborne illnesses
What is 48 million
Don't rinse this raw food in your sink. It'll spread bacteria!
What is chicken
Store leftovers in these for quicker cooling and to avoid the danger zone
What are shallow containers