Food Safety
An illness caused by bacteria or other toxins in food, typically with vomiting and diarrhea.
What is food poisoning?
Any attribute, characteristic, or exposure of an individual that increases the likelihood of developing a disease or injury.
What are risk factors?
Transferring bacteria from one place to another.
What is cross contamination?
The degree of heat present in a substance, especially as expressed according to a comparative scale and shown by a thermometer or perceived by touch.
What is temperature?
It is okay to leave food in a warmer that reaches 120 degrees Fahrenheit.
False. Look for warmers that are 135 degrees or more.
This must be done for at least 20 seconds each time a task is changed in the kitchen.
What is hand washing?
These should be replaced when they become broken, cracked, or deeply grooved, as they can harbor bacteria and become non-cleanable.
What are kitchen utensils?
4 hours
What is the time that perishable food may remain without refrigeration?
The two most common types of foodborne pathogens.
What are bacteria and viruses?
These groups of people are more susceptible to foodborne illnesses.
What are pregnant women, young children, older people, and those with weak immune systems?
Since dangerous bacteria are killed by high heat, the risk of cross-contamination is highest with food that_______.
What is does not need to be cooked?
Temperatures between 41 degrees and 135 degrees Fahrenheit.
What is the danger zone?
There are over ____ different types of food poisoning.
What is 250?
These two foods cause the most foodborne illnesses.
What are chicken and vegetables?
When it comes to cross-contamination in the home, in nearly all cases, it is going to be caused either by your____, ____, or _____.
What are your knives, cutting boards, or hands?
165 degrees Fahrenheit, 155 degrees Fahrenheit, and 145 degrees Fahrenheit.
What are the minimum internal cooking temperatures for poultry, ground meat, and seafood/pork?
The most common type of bacteria that grows on poultry that is not being held at proper holding temperature.
Clostridium perfringens
List the top five risk factors for foodborne illness.
What are improper holding temps, improper cooking temps, contaminated equipment, poor hygiene, and food from unsafe sources?
In storage in your refrigerator, ____ should be stored above ___ to prevent contamination.
What are ready to eat foods (such as salads) and raw meats (such as turkey)
Milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic-and-oil mixtures, and cooked rice, beans, and vegetables.
What are Time/Temperature control safety foods?