Creating a Home For Bacteria
41-135 F
What is the temperature danger zone?
Plastic bags are for _______
Raw Meat Only
After touching raw meat you should _____.
Wash you hands
Clean up spills _______.
Immediately
When in doubt _____ ______ _____.
Throw it out
Limiting how long freezer doors are opened is one way we can control ____________.
Temperature
Red Carts are for ______
Raw Meat Only
20 seconds
How long you should wash your hands
Cleaning and Sanitizing is one way we can keep food _____.
safe
If fruits and veggies have _____ you should throw it out.
Mold
The M in FATTOM
Moisture
Blue/Yellow Carts are food ____ or ___ food.
Frozen or Dry
Change/throw away gloves
_____ removes food and dirt
Cleaning
If a can is ______ throw it out.
dented
The two most important things we can control are _____ and ________.
Time and Temperature
Fruits & Veggies
If you have a cut you should wear ________
A bandaid or gloves
____kills bacteria
Sanitizing
If a meat package is ______ throw it out.
Broken or torn
_____ foods need time and temperature control for safety.
TCS foods
Raw Meat should be stored ______ ready-to-eat food.
below
_____ _______ is a major way to prevent food-borne illness.
Hand Washing
1. Scrape
2. Wash
3. Rinse
4. Sanitize
5. ___ ___
Air Dry
If a food package does not have ______ throw it out.
a label