Cooking Temperatures
The minimum internal temperature for fish
What is 145
Someone finding a bandage in their food
What is an example of physical contamination
TDZ
What is Temperature Danger Zone
What should we say in a loud clear voice so if we are walking around in a busy kitchen
What is behind
Number of major food allergies
What is 8
The minimum internal cooking temperature for pork roast.
What is 145
I spilled my lysol while I was preparing a salad what type of contamination is this.
What is a example of Chemical contamination
TCS
What is Time/Temperature control for safety
What should you do if you get a burn
What is run under cool water for 10-15 minutes
41-135
What is the TDZ
The minimum internal temperature for ground beef
What is 155
Number of different Contaminations
What is 3
FIFO
What is First in first out
What is one way put out a fire if one happens
What is smoother the fire
Turn off the heat
The best way to minimize bacterial growth in your food
What is keep it out of the TDZ
The minimum internal cook temperature for steak
What is 155
The term for when pathogens are transferred to from one food or food surface to another
What is cross contamination
The type of microorganism that is the leading cause of foodborne illness
What is virus
Besides telling the teacher what is the first thing you should if you have a cut
What is apply pressure
A food that does not require cooking is considered what?
What is a ready to eat food
The minimum internal cooking temperature for ground chicken
What is 165
The term for when allergens are transferred from a food containing an allergen to one that does not
What is cross contact
Pathogen
What is a bad microorganism that will make you sick.
#1 most important way to prevent the spread of disease
What is wash your hands
Can you still get sick if food has been out for less than 4 hours
What is yes