HANDS OFF!
Food handlers must do this after touching their hair, face or body.
What is washing their hands?
This instrument is the only sure way to know if a cooked food is at appropriate temperature.
What is a food/meat thermometer?
Refrigerators slow but do not stop the growth of these in food.
What are food borne pathogens/food borne illness/bacteria?
These foods should be rinsed with water before preparing.
What are fruits and vegetables?
Food that smells, tastes and looks good will not be affected by this.
What is food borne illness/bacteria/pathogens?
Before putting on gloves, food handlers should do this
Wash their hands
Food thermometer should be placed in this part of the meat.
What is the center/thickest part of the meat?
This is a rhyme that is helpful to share with clients when food has been left in refrigerator for an unknown period of time and has a suspicious smell.
What is "When in Doubt, throw it out!"
The practice of using the same cutting board (without thorough washing) for meats and vegetables.
What is cross contamination?
The most important step in preventing food borne illness.
What is washing your hands?
This item commonly used in our home kitchens should not be used to dry hands at the hand wash sink
What is a dish cloth (or rag)
This type of meat should be be cooked to an internal temperature of 165° Fahrenheit to kill food borne pathogens, such as salmonella.
What is chicken?
This type of food should be stored on the lowest shelf of the refrigerator.
What is poultry or what is food with highest cooking temperature?
Washing these foods before preparation is not recommended due to spreading germs from its juices onto sink or counters
What is raw meat, poultry and/or eggs?
Food contaminated with harmful bacteria, viruses, parasites or chemical substances, cause more than 200 diseases – ranging from diarrhea to cancer and can lead to this.
What is death?
This should be removed after prepping food and before using the restroom.
What is an apron?
During hot summer months, this is the maximum amount of time food can be left at room temperature.
What is 1 hour?
Keeping refrigerator below this temperature ensures an environment that will minimize the growth of pathogens.
What is 41 degrees F?
These are the 2 types of cleaning solutions recommended for the interior of a refrigerator.
What are soap/water and dilute bleach water?
Eating raw batter or dough, including cookie dough, and other foods with uncooked eggs or uncooked flour can cause these food borne illnesses.
What are salmonella and E Coli?
Washing hands for this amount of time ensures that your hands are safe for food handling.
What is 20 seconds?
This temperature range is commonly known as the "Danger Zone”
What is between 40 °F and 140 °F?
This is the recommended amount of time leftovers should be stored in the refrigerator?
What is 3-4 days?
At each workstation within a kitchen, the following article(s) should always be found:
What are Plastic hand gloves,Red bucket filled with diluted bleach water, Head gear (hat/hair net),Aprons
These 3 groups are most susceptible to food borne illness.
Who are very young (infants/children), pregnant, elderly and/or chronically ill?
These are 3 things to remember when putting on gloves/
What is:
Wash hands before?
Use correct size glove?
Hold gloves by the edge?
Don't blow in glove?
Don't remove gloves over food?
These foods have the highest cooking temperatures and should be stored in bottom of the refrigerator.
What is poultry/stuffing/casseroles?
Refrigerator shelves should be organized in this way to prevent juices or other liquids from higher temperature cooking foods from contaminating foods that need a lower cooking temperature.
What is lowest cooking temperature to highest, going down?
Avoid spreading bacteria throughout the kitchen by keeping these 5 areas/items clean.
What are the:
Cooking area
Preparation area
Knives
Cutting boards
Utensils
What is the most common type of foodborne illness?
What is Campylobacter?