Foodborne illness
E coli is most commonly found in
Ground Beef
This is the temperature range for the danger zone
40-140 (41-135)
This is the maximum amount of time that potentially hazardous foods can be left out
2 hours
Length of time you need to properly wash your hands.
20 seconds
This cut is a round shaped slice
Rondelle
These are the 3 hazards that can contaminate food
Physical, biological, and chemical
What does FATTOM stand for?
Food, Acidity, Time, Temperature, Oxygen, and Moisture
This is happening when you use the same cutting board or knife to cut up raw meat and then cut up fresh ready to eat foods.
Cross contamination
This should always be removed from hands, arms, etc. when cooking.
Accessories/jewelry
Pont Neuf
This is the term for foods that are protein-rich, moist and low in acidity with regard to foodborne illness.
Potentially Hazardous Foods (PHFs)
To safely prepare leftovers, what temperature do they need to be reheated to?
165 degrees
These two items should always be stored on the lowest shelf in the refrigerator.
Raw meat and eggs
Poor personal hygiene is one of the leading factors to
Bacterial foodborne illnesses
A medium dice has what dimensions?
1/2 x 1/2 x 1/2 inch
These are the BIG 4 biological contaminants
Bacteria, viruses, parasites, and fungi
These are critical times when food is most susceptible to bacterial contamination
Consumer control points
This is the minimum height at which foods need to be stored
6 inches off the ground
Even though you can't see it with the naked eye, this is always on your hands which makes it important to wash properly.
Bacteria
This is a cut that produces fine ribbons at 1/8" wide and is usually used on leafy vegetables or herbs.
Chiffonade
Foodborne illness is most often caused by
Improper holding temperatures
Bacteria multiplies and doubles how often?
Every 20 minutes
What does FIFO mean AND represent?
First In, First Out and represents how food should be used--oldest used first before adding new
When do you need to change gloves? (Two options)
When soiled or every two hours
This is the correct angle to make a perfect bias or diagonal cut.
45 degrees