Temperatures
The proper internal temperature of whole cooked poultry and leftovers
What is 165F
Where should raw meats and fish be stored in the refrigerator
What is the bottom shelf
The proper way to safely thaw frozen foods
What is in the refrigerator the day before
It is ok to cut or peel skins off fruits and vegetables without washing them first
What is false or wrong
The proper internal temperature of cooked beef, veal, lamb, and pork
What is 145F
Leftovers, soups and stews, and salad should be stored for how many days
What is 3 - 4 days
Perishable food items should be refrigerated within this time frame
What is within 2 hours
You can always check to see if food has spoiled by tasting or smelling it
What is false
The temperature range of your refrigerator to prevent bacteria from multiplying
What is 37-40 degrees F
What kind of container should soup be stored in to prevent contamination
What is Large and shallow container
Which of the following can cause food poisoning
A) Raw flour
B) Fresh fruits and vegetables
C) Raw milk and milk products
D) Seafood
What is all of the above
What populations are at an even greater risk for developing foodborne illnesses
What is adults 65 years and older, children, pregnant women, and the immunocompromised
The temperature danger zone is this range in which bacteria can multiply rapidly
What is 40- 140 degrees F
Dry goods are exempt from physical and biological contamination
What is false
Name three common bacteria that cause foodborne illness
What is Salmonella, E. coli, or Listeria
This contagious foodborne illness spread through close personal contact with an infected person who ingested contaminated food or water can be prevented with a vaccine
What is Hepatitis A