Temperature Control
Hot food should be held at this temperature or higher to prevent bacterial growth.
135°F (57°C)
This bacteria is often found in raw poultry and causes the most common foodborne illness in the U.S.
Salmonella?
This practice helps prevent cross-contamination by separating raw meats from other foods.
separating foods
This tool is essential for checking the temperature of foods.
thermometer
You should wash your hands after handling these foods
raw meats
This is the minimum internal cooking temperature for poultry.
165°F (74°C)
This illness is linked to improperly handled produce, especially leafy greens, and can cause stomach cramps, diarrhea, and vomiting.
E. coli
This term describes the process of washing your hands for at least 20 seconds before handling food.
hand washing
These chemicals are used to eliminate harmful bacteria on food-contact surfaces.
sanitizers
This is a condition that would require an employee to report to a supervisor before working with food.
vomiting or diarrhea
This is the safe internal cooking temperature for ground beef.
155°F (68°C)
This virus is primarily spread through contaminated water and raw shellfish, causing nausea, vomiting, and fever.
Hepatitis A
This is the safest way to thaw frozen food.
in the refrigerator
This is the first step in cleaning a food-contact surface.
scraping or rinsing off debris
These should be used to cover hair to prevent contamination while handling food.
hair restraints (hats, hairnets, etc.)
This temperature range is referred to as the danger zone for food safety.
41°F to 135°F (5°C to 57°C)
These parasites are often found in undercooked pork and can cause muscle pain and fever.
Trichinella?
Foods should not be left out for more than this number of hours at room temperature.
two hours
This is the ideal concentration of chlorine bleach solution for sanitizing food-contact surfaces.
50-100 ppm (parts per million)
This should be done after using the restroom before returning to food prep.
washing your hands
The internal temperature for cooked seafood should be at least this high.
145°F (63°C)
This type of bacteria can produce toxins in improperly stored food, leading to symptoms such as blurred vision, difficulty swallowing, and even paralysis.
Clostridium botulinum?
These should be stored in the refrigerator at 41°F (5°C) or lower to prevent bacterial growth.
TCS (Time/Temperature Control for Safety) foods?
This is the minimum time food-contact surfaces should be immersed in a sanitizer solution for effective sanitizing.
30 seconds
This is the correct procedure if you have a wound on your hand and need to prepare food.
cover the wound with a bandage and a glove