foodborne illness
temperatures
kitchen safety
storing foods
bonus
100
e-coil
what causes nausea vomiting and cramps 5-10 days
100
40 to 140.F 6 to 60.C
what is the danger zone
100
American red cross
who recommends to storing at least 3-days supply of food and water for each family member
100
listeriosis
it causes feaver headace happens to 48 to 72 hours
200
salmonellosis
8-12 hours after eating and they include abdominal pains and diarrhea
200
165.F
what temperature should you cook your meat at
200
knives sharp appliances and broken glass
what causes the most kitchen cuts
200
an insulated carrier
What can help you transport hot dish and keep it safe temperature
200
improper food handling
the most foodborne illnesses are sored by
300
Botulism
they are found in improperly canned foods also deli meats
300
145.F
what temperature do you cook your ground beef pork and lamb at
300
grease and hot cooking
What causes the most kitchen burns
300
containers with wheels
What is are good container to store
300
sanitation maintain clean conditions to prevent disease's
What does sanitation mean
400
food, people, equipment, work surface
the four common sources for cross-contaminations
400
140.F
what temperature do you keep your hot foods above
400
water
When someone gets a burn what do you use to help it
400
every 6 months
when should you replace your stored food
400
children
who are especially susceptible to chemical poisoning
500
staphylococcus
occurs when contaminated foods are left at room temperature too long
500
40.F
what temperature do you keep your cold foods below
500
poison control
what happens if you eat something poison what is the first thing to do
500
dried foods and jerky
What are good foods to store for emergencies
500
parasites protozoa viruses
instead of just bacteria what else are transmitted by food can cause illness
M
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