Hazards
Name three types of hazards we have gone over in class
Burns, Cuts/Wounds, Choking, Electrical Shock, Falls, etc.
What does FBI stand for?
Food-Borne Illness
What temperature range is considered "The Danger Zone?"
41° F - 140° F
Safe or Unsafe: Katie opens her fridge to make a meal and she notices that the temperature reading on her fridge is 38 degrees Fahrenheit.
Safe
What is a pathogen?
Bad bacteria
What internal temperature do you need for poultry/leftovers?
165° F
Safe or Unsafe: John is making chicken tacos. He cuts up a raw chicken breast, seasons it, and puts it in a pan to cook. He then uses the same utensils to chop lettuce and tomatoes.
Unsafe
Why are toddlers, old people, pregnant people, and immuno-compromised people more at risk for getting FBIs?
Their immune systems are weaker making them more prone to getting FBIs and having more harm from them.
What internal temperature do you need for ground beef?
160° F
What does NDV stand for?
Nausea, Diarrhea, and Vomitting
What internal temperature should seafood/solid cuts be at?
145° F
Safe or Unsafe: Aliya is cooking steaks that have been frozen. 4 hours before she plans to cook the steaks, she places them on her counter to defrost. The steaks are in plastic sealable bags.
Unsafe
What is one example of a FBI, the source, and symptoms?
Botulism, Improperly canned food (low-acid), Lockjaw, Neurotoxin, Blurry vision, Slurred speech
E-Coli, Undercooked ground beef, NDV’s
Hepatitis A, Human Fecal matter, Jaundice, NDV’s
Salmonella, Raw poultry and eggs, NDV’s
and more...
Why is 41° F - 140° F considered the Danger Zone?
Microbes are able to thrive in those temperatures and can cause harm for different foods. Temperatures below 40° F "chills/freezes" microbes while temperatures above 141° F "burns" them.