Personal Hygiene
This should be washed for at least 20 seconds with warm water and soap before handling food.
Hands
The temperature range in which foodborne pathogens grow most rapidly is called the “danger zone” and ranges between:
41°F to 135°F
To avoid cross-contamination, raw meat should be stored on this shelf of the refrigerator.
Bottom shelf
The first step in storing food safely is to ensure that it is placed in this type of container.
Clean airtight container
The bacterium responsible for causing foodborne illnesses like Salmonella.
Salmonella
This is the proper attire for food handlers to prevent contamination.
Clean apron and hair restraint
This should be the internal temperature for cooking poultry to ensure it is safe to eat.
165°F
You should always wash your hands after handling this type of food.
Raw meat, Poultry, Seafood
Raw chicken should be stored below this food in the refrigerator to prevent cross-contamination.
Ready-to-eat food
This illness is caused by consuming contaminated water or food and can lead to symptoms like stomach cramps and diarrhea.
Norovirus
Food handlers must wash their hands after handling this type of animal product.
Raw meat, poultry, seafood
The temperature for storing cold food safely should be below this temperature.
41°F
When cutting vegetables and meat, these items should be kept separate.
Cutting boards and Knifes
To properly store dry goods, keep them in a location that is cool, dry, and away from this.
Direct sunlight
This is the most common symptom of foodborne illnesses.
Diarrhea
This action should be done after using the restroom to prevent contamination.
Wash your hands
This is the maximum time food can be in the danger zone before it must be discarded.
4 Hours
The main method of cross-contamination is the transfer of pathogens from this to food.
Hands
This is the maximum time perishable food should be stored in the refrigerator before it needs to be discarded.
7 Days
This is the bacteria responsible for causing botulism.
Clostridium botulinum
Food handlers who have this symptom should not work around food.
Vomiting and diarrhea
The proper temperature for keeping hot food hot is above:
135°F
This is the best way to prevent cross-contamination between raw and ready-to-eat foods.
Using separate utensils and equipment
This is the maximum amount of time food can be frozen and still be safe to eat.
6 Months
Pregnant women are particularly at risk for this type of foodborne illness.
Listeriosis