foodborne illnesses
What is a foodborne illness
a sickness cause by eating contaminated food
what are physical hazards
Objects that are hard or sharp or things that could hurt you by touching them
What is the safest way to thaw food
Place in a container in a fridge
What is the danger zone for bacteria to grow
40 - 140
When should you wash your hands in a kitchen?
when petting animals, after handling raw meats, after you use the restroom, and before and after preparing meals.
What is a virus
harmful or corrupting substance found in food or water
What is a chemical hazard?
chemical substances used for cleaning
What are some things that should be sanitary?
Pots pans utensils cutting boards dishes counter tops
How long should a thermometer be left in to take a temperature
1-2 minutes
How do you prevent E-coli and Salmonella?
keep things clean, separate raw meats and seafood, and cook all things throughgly.
What are E coli and salmonella found in?
Salmonella is in eggs and raw poultry/ E coli is in feces so unwashed
What are some physical hazards
knives, glass, metal, stones, wood, and bone.
What is the 2 sink method
When one sink is used for washing and the other for rinsing
If a food is left out at room temperature how long can it be left there
2 hours
Where should you keep knives that you are not using on cutting board
With the blade tucked under the cutting board or off to the side
What is FAT TOM?
Food acidity time temperature oxygen moisture these are the conditions to what bacteria must have to grow
what are some chemical hazards?
oil and gases
what is the difference between clean and sanitary?
clean is that any visible marks of dirt or food are removed, while sanitary is the contaminants(bacteria etc.) on that surface are gone
What temperatures should you keep food when wanting to keep it hot or cold
Hot-140 or above
cold- 40 or below
How can you prevent from yourself from being cut(2 reasons)
Keep knives sharp and cut away from yourself
What is cross contamination?
the process in which bacteria or other pathogens are transferred from one food to another
What does HACCP stand for?
Hazard analysis and critical control points
What are the steps to wash your hands?
Wet hands with clean water lather soap on your hands make sure you cover the back if your hands and between fingers scrub for 20 seconds, rinse with clean water then dry with a paper towel or air dry
what are the temperatures should you cook the following meats to
Beef Poultry fish pork
Beef-160
poultry-165
fish-145
pork-145
What are some ways to prevent electric shock?
do not 'flip' the circuit breaker as an on and off switch, always use dry hands when handling cords or plug, pull on the plug not the cord to disconnect from the outlet.