The 4 C's of Food Safety
FAT TOM
Food Storage
Risky Foods
100
This method of food safety involves increasing the internal temperature of a food item to kill harmful bacteria.
What is cooking?
100
Bacteria can double in this time period
What is 20 minutes?
100
Refrigerators should be kept at or below this temperature
What is 40 degrees Fahrenheit?
100
A food that is most likely to produce a food-borne illness?
What is a risky food?
200
This method of food safety cools down food to slow bacterial growth.
What is chilling?
200
Bacteria grow the fastest in this temperature range
What is 40 to 140 degrees Fahrenheit?
200
Perishables, prepared foods, and leftovers should be refrigerated within this time period
What is 2 hours?
200
This food should be stored immediately in the refrigerator and cooked until the yolks and whites are firm, not runny
What are eggs?
300
This method of food safety involves washing your hands, cutting boards, countertops, and food items.
What is cleaning?
300
This type of food is safe to store at room temperature because it lacks moisture
What is a dry food?
300
Bacteria will rapidly multiply within this temperature range
What is the danger zone?
300
This food should be cooked until it is firm and flakes easily
What is fish?
400
Separate items in your shopping cart and refrigerator to avoid this.
What is cross-contamination?
400
Bacteria need these two nutrients for growth
What are protein and carbohydrates?
400
The date by which perishable foods should be sold
What is the expiration date?
400
Ground beef and eggs should be cooked to this internal temperature.
What is 160 degrees Fahrenheit?
500
The amount of time you should spend washing your hands to rid them of bacteria
What is 20 seconds?
500
The pH range in which most microorganisms like to grow
What is 6.6-7.5?
500
Food items containing this substance should be thrown away or the substance should be cut from the item
What is mold?
500
These food items should be washed or peeled to remove pesticides and bacteria
What are fruits and vegetables?
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