General Info
Keep ___ foods ____ and ____ foods _____.
Keep hot foods hot and cold foods cold
Other names for it
Food-Borne disease
Food-Borne infection
Food poisoning
You should wash your hands with _____ and _____.
Soap and Water
Wear _________ when working with ready-to-eat food.
Single use gloves
We use a _____ sink method
3
Danger Zone
41 - 135℉
Symptoms
Nausea
Vomiting
Abdominal cramps
Diarrhea
Song to sing to help you with hand washing
Happy Birthday
Remove _________ from the elbows down to prevent food contamination
Jewelry
The 2nd sink is used to
Rinse with hot water
Chilled food that will be reheated must reach an internal temperature of_____
165⁰F
Definition
Illness caused by consuming contaminated foods or beverages
CDC recommends hand washing for ___ - ____ seconds
15-30
Use separate cutting boards for meat and other foods to prevent
Cross contamination
What needs to be done with dishes before going into sink 1
Cook foods to the proper _____ temperature
INTERNAL
#1 Primary Cause of Food borne illness
Human Error
Name a time you should wash your hands
Before, during, and after preparing food
Before eating food
Before and after caring for someone who is sick
Before and after treating a cut or wound
After using the toilet
After blowing your nose, coughing, or sneezing
After touching an animal or animal waste
After touching garbage
What do you need to do with your hair
Tie your hair back, wear a chef’s hat or hair net to keep hair from falling into food
What needs to be done at the end of doing the dishes
Rinse sinks and wipe them dry to prevent bacteria from growing
To cool food quickly, it should be no more than _____ inches in depth.
2
Name 3 reasons to Stay out of the kitchen
Sore throat w/ fever
Vomiting
Diarrhea
Cough
Skin Eruption
Only ____% of people wash their hands after using the bathroom
Only 67%
To sample food as it’s cooking, use___________
A clean tasting spoon.
Name all sinks in the correct order