Clean
The action for killing bacteria.
What is sanitizing?
The shelf you put high-risk foods on like meats/fish.
What is the bottom shelf?
When you thaw food in a cold water bath, you need to change the water every _____ minutes.
What is 30 minutes?
The temperature range for a refrigerator.
What is 4°C and below?
The results of getting a food-related illness.
What is getting sick or dying?
The action for taking care of messes.
What is cleaning?
What are cutting boards?
Only this can tell you when meats are safe to eat.
What is using a thermometer?
The temperature range for a freezer.
What is -18°C to 0°C?
List the pathogens.
The most helpful action you can do to lower the risk for foodborne illness.
What is washing your hands?
Once a cutting board gets excessively worn or develops hard-to-clean grooves, consider...
What is replacing it?
The temperature chicken must reach to be safe to eat.
What is 74°C?
A temperature range where bacteria can grow rapidly.
What is the Danger Zone? What is 4°C to 60°C?
A bacteria that can make you ill or die from drinking contaminated water.
What is E Coli?
Each person is responsible for this before they come to class.
What is personal hygiene?
Because of these 3 things, you should wash your produce.
Germs from the soil, germs from people, and chemicals.
The steps you take if you get a superficial burn.
What is running under cool water for 10 seconds and adding petroleum jelly and a bandaid?
Refrigerators use this method to cool food. If you have food items too close together it can prohibit food from cooling properly.
What is convection? What is airflow?
List the symptoms of food poisoning.
What is vomiting, diarrhea, stomach aches, nausea, fever, and chills?
You can sanitize dishcloths and sponges by doing this.
What is boiling for 10 minutes? What is using 5mL bleach to 1L water and soak them?
BONUS! A product removal after the discovery of safety issues that might endanger the consumer.
What is a food recall?
BONUS! Finding a fly wing is this type of food contaminant.
What is a physical contaminant?
The window of time for food to sit at room temperature before becoming a health risk.
What are 2 hours?
What are antibiotics?