Foodborne Illnesses
Food Saftey
Kitchen Safety
Foodborne Illness Symptoms
Temperatures
100
ecoli
What is the foodborne illness commonly associated with beef.
100
you keep hot foods above this
what is 140 degrees F
100
knives, sharp appliances, broken glass
What causes most kitchen cuts
100
fever, headache, nausea, vomiting. Can cause fetal and infant death
What is listeriosis
100
155 degrees F
What is ground beef, pork, lamb
200
blurred vision
What is a symptom associated with botulism.
200
keep cold foods below this
What is 40 degrees F
200
apply pressure
What do you do to wounds to stop bleeding?
200
abdominal pain, diarrhea, nausea, vomiting
What is salmonella
200
145 degrees F
What is whole cuts- beef, pork, lamb and veal
300
chicken
What food is associated with salmonella
300
when you cook for a large crowd divide food and put it in small shallow containers for quicker
What is heating and cooling
300
scalding liquids, spattering grease and hot cooking utensils
What causes most burns in the kitchen
300
diarrhea, vomiting, nausea, abdominal pain, cramps
What is staphyolococcus
300
165 degrees F
What is poultry
400
soft cheese, unpasteurized milk, shell fish
What are the sources of Listeriosis?
400
the safest way to thaw frozen meat
What is in the fridge
400
fires and burns, falls, cuts and chemical poisonings
What are the most common kitchen accidents
400
nausea, vomiting, bleeding, diarrhea. Can cause death in children and elderly
What is e-coli
400
165 degrees F
What is the reheating food temperature
500
Cook meats to appropriate internal temperature
How can you prevent camphobacteriosis?
500
what your preventing when you use separate utensils
What is cross contamination
500
hold it under running water
What you do when you burn yourself
500
appetite loss, nausea, vomiting, fever. Eventually jaundice and liver damage
What is hepatitis A
500
40 degrees F - 140 degrees F
What is the danger zone
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