Food Borne Illness
This is a common symptom of many food borne illnesses.
What is nausea, diarrhea, vomiting?
This is the temperature range that is considered the danger zone for food safety.
What is 40* to 140*?
This is the internal temperature for ground beef.
What is 160*?
This is the first step in proper hand washing.
This is how to stay safe when using a knife.
What is carry knife blade down and use sharp edges?
This is one food borne illness associated with undercooked poultry.
What is salmonella, prefringens, or e.coli?
This is why it is important to keep food out of the danger zone.
What is time and temperature for bacteria growth?
This is the internal temperature for whole poultry.
What is 180*?
This is the amount of time you should scrub your hands.
What is 20 seconds?
This is why you should never leave cooking food unattended.
What is fire?
This is the primary way food borne illnesses are transmitted?
What is people to people or people to food?
This is the amount of time food can stay in the danger zone before throwing out.
What is 2 hours?
This is the temperature you should keep your refrigerator.
What is 40*?
This is what you should use to dry your hands after washing.
What are clean paper towels or hot air dryer?
This is the proper way to handle food in the oven.
What is use hot pad, open door while standing to the side, pull out rack.
Who are small children and elderly people?
This is the best way to thaw food to avoid the danger zone.
What is thawing in the refrigerator?
This is the temperature you should keep your freezer.
What is 0*?
This is why it is important to wash your hands before handling food.
What is to avoid cross-contamination?
This is how to avoid slips and falls in the kitchen.
These are three things food borne illnesses need to grow.
What are warmth, moisture, and food?
This is how the danger zone can affect food storage.
What is keep hot food hot and cold food cold.
This is the temperature you should reheat your food.
What is 165*?
These are 2 times you should wash your hands.
What are before cooking, before eating, after using the restroom, after sneezing/coughing, after touching raw meat/eggs, after touching non-kitchen things?
This is what keeps food from getting on you and you from getting on food.
What is wearing an apron?