Foodborne Illnesses
What is the definition of a food-borne illness?
An illness caused by consuming a contaminated food or beverage.
What should you do before handling foods?
wash your hands
What is the safe minimum internal temperature for cooking chicken?
165 degrees
What is cross-contamination?
The transfer of harmful bacteria or allergens from one food or surface to another.
At what temperature should your refrigerator be set to keep food safe?
40 degrees or colder
salmonella
How long should you wash your hands (minimum)
20 seconds
What is the "danger zone" for bacterial growth?
41 - 135 degrees
Name one way to prevent cross-contamination when cutting vegetables and raw meat.
Use separate cutting boards for raw meat and vegetables.
How long can perishable foods stay at room temperature before they should be discarded?
2 hours
What is the most common symptom of a food-borne illness?
What should you do if you have a cut or wound on your hand while working with food?
cover it with a bandage AND wear a glove over it
At what temperature should hot foods be held to prevent bacteria growth?
140+
How can you avoid cross-contamination when storing food in the fridge?
Store raw meat on the bottom shelf to avoid drips onto other foods.
What is the proper way to store raw meat in the fridge?
In a sealed container on the bottom shelf
Norovirus
jewelry can harbor bacteria and cause cross-contamination
How can you ensure food is cooked to the correct temperature?
Use a thermometer
What should you do if you accidentally use the same knife for cutting both raw chicken and vegetables?
Wash and sanitize the knife before using it again. Rinse vegetable in HOT water
How should leftovers be stored to keep them safe?
Refrigerate or freeze within 2 hours in airtight container.
What is the incubation period (time it takes to show symptoms) of E.Coli?
3-4 days
after handling raw meat, after handling contaminant, if gloves are torn.
What is the safe minimum internal temperature for ground beef?
160 degrees
Why is it dangerous to store food improperly in the fridge (e.g., putting raw meat above ready-to-eat foods)?
It increases the risk of raw meat juices contaminating ready-to-eat foods.
How can you prevent frozen food from becoming unsafe after it has been thawed?
Do not refreeze thawed food unless it has been cooked to a safe temperature.