Food Safety Basics
This is an illness caused by eating contaminated food.
What is Foodborne Illness?
You should do this before handling food and after using the restroom.
What is wash your hands?
This is the temperature range where bacteria grow quickly.
What is the temperature danger zone?
This is the correct order for storing food in a refrigerator.
What is top to bottom: ready-to-eat, seafood, whole cuts of beef, ground meat, poultry?
This is what you should do if a customer has a food allergy.
What is inform the manager and avoid cross-contact?
This acronym describes conditions bacteria need to grow.
What is FAT TOM?
This helps prevent spreading germs from one food to another.
What is preventing cross-contamination?
Chicken must be cooked to this minimum internal temperature.
What is 165°F?
This is how you should cool hot food safely.
What is cool from 135°F to 70°F in 2 hours and to 41°F in 6 hours?
This system helps keep food safe by controlling hazards.
What is a food safety management system?
This type of contamination comes from harmful bacteria or viruses.
What is biological contamination?
Food handlers must stay home if they have this symptom.
What is vomiting or diarrhea?
This is the full temperature danger zone range.
What is 41°F to 135°F?
This is the best way to thaw frozen food safely.
What is in a refrigerator, under running water, in a microwave, or as part of cooking?
This system identifies hazards and controls them in food safety.
What is HACCP?
This type of contamination occurs when cleaners or chemicals get into food.
What is chemical contamination?
This is how long you should wash your hands.
What is at least 20 seconds?
This is the maximum time food can stay in the danger zone before being thrown away.
What is 4 hours?
This should be used when handling ready-to-eat food to avoid contamination.
What are gloves or utensils?
This is the first step in developing a food safety system.
What is identifying risks or hazards?
This type of contamination includes objects like hair, glass, or metal in food.
What is physical contamination?
This is what you should do if you have a cut on your hand while working.
What is cover it with a bandage and wear a glove?
This is the minimum internal temperature for reheating food.
What is 165°F for 15 seconds?
This is what you should do if food has been time-temperature abused.
What is throw it away?
This is what managers must do to ensure employees follow food safety rules.
What is train and monitor employees?