Food Contamination
Types of food borne illnesses
Food Safety
Keeping food safe.
Keeping food clean and safe.
100
What is a contaminant?
A substance that may be harmful that has gotten into food.
100
What is a food borne illness?
A disease transmitted by food.
100
Should you use the same cutting board for both meat and fruit?
NO
100
What is the danger zone?
40 Degrees Fahrenheit to 140 degrees fahrenheit.
100
How long should you watch your hands for?
20 seconds.
200
What is a microorganism?
A organism so small it can only be seen with a microscope.
200
E. Coli
A disease found in beef.
200
What is one way you can keep a kitchen safe?
Wash hands, keep long hair tied back and cover coughs and sneezes while cooking...
200
What does the danger zone allow?
Rapid growth of bacteria and production of toxins.
200
Sinks should always have ____, _____, water on one side.
Hot, soapy,
300
What is bacteria?
A type of microorganism that causes many food borne illnesses.
300
What is Salmonella?
A disease found in uncooked eggs and poultry.
300
When does cross contamination occur?
When harmful bacteria from one food are transferred to another food.
300
A max of how many hours should you hold food in the danger zone?
Two hours.
300
Sinks need to be ______ completely at the end of a lab.
Dried.
400
Poor ______ allows microorganism to grow.
Food handling.
400
What is Botulism?
A disease found from dented or budging cans.
400
How can you prevent cross contamination?
Put raw poultry, meat and seafood in separate containers.
400
____ degrees and hotter will kill most bacteria.
160.
400
What will smother flames in a grease fire?
Baking soda.
500
Micro organisms are carried by ______, ______,_______and _______.
People, animals, insects and objects.
500
What is staph?
Found from coughing and sneezing while preparing and handling food.
500
What is another way you can prevent cross contamination?
Use one spoon for tasting and another one for stirring.
500
32- 40 degrees (F) will slow down what?
Bacteria growth.
500
What temperature of water should you use to thaw meat?
Cold water.
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