check and clean
cook
chill
separate
throw away
100
expiration date, no bulges or opened cans, food is not spoiled or rotten, no mold or visible bacteria.
What should you check on your food?
100
true
(true or false) the temperature of your food matters
100
slows bacteria growth
What does chilling do?
100
cooked and uncooked foods
What should you separate?
200
hands, cooking space, utensils
What should you clean?
200
eggs, chicken
what is dangerous for you if not cooked?
200
40 degrees or below
What temperature should your refrigerator be set at?
200
yes
do you need to separate you vegetables from uncooked meats?
300
expiration date
if there is mold on your food what should you check?
300
true
(true or false) the size or the food effects how long you cook it
300
0 degrees or below
what temperature should your freezer be set at?
400
false
(true or false) you clean your vegetables.
400
cooking
what can kill Ecoli and salmonella?
400
the 2 hour rule
What is the rule about how long you should leave your food out.
400
any bruised, moldy, or old foods
What should you throw away?
500
true
(true or false) you should check the temperature of your food.
500
40-140
what is the temperature range of the danger zone?
500
false
(true or false) chilling gets rid of salmonella.
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