Clean
Wash these before, during, and after cooking.
What are hands.
This is over 2 hours at 40-140 degrees.
What is the danger zone.
This item is helpful when cooking meat.
What is a thermometer.
The most common foodborne illness.
What is norovirus.
Bugs in food is known as this kind of contaminate.
What is physical.
The item with more germs: a kitchen sink or a toilet?
What is a kitchen sink.
Put these items at the bottom of your fridge.
What is meat.
The bad bacteria in food is known as this.
What are pathogens.
Steak should be heated to this temperature.
What is 145 degrees.
Soy is an example of this kind of contaminate.
What is allergenic.
The correct temperature for washing hands and dishes.
What is warm.
Finish the phrase: when in doubt...
What is throw it out!
These groups of people are most at risk for foodborne illness complications (name at least 2 of 4).
What is young children, older adults, pregnant women, and those who are immune compromised.
Ground meat should be heated to this temperature.
What is 160 degrees.
Viruses in food is known as this kind of contaminate.
What is microbial.
Change these items out regularly in the kitchen.
What are kitchen towels and washcloths.
The temperature your fridge and freezer should be set at.
What is 40 and 0 degrees F.
This foodborne illness can come from canned goods.
What is botulism.
Poultry should be heated to this temperature.
What is 165 degrees.
Pesticides in food is known as this kind of contaminate.
What is chemical.
List 3 personal hygiene or safety steps to take prior to cooking that are not hand washing.
What are hair tied back, apron on, close-toed shoes.
Describe the best way to thaw food.
What is in the fridge or in cold water.
There are this many foodborne illnesses in the US each year.
What is 48 million.
Leftovers should be heated to this temperature.
What is 165 degrees.
Give an example of another chemical contaminate.
What is a pesticide.