Food Safety Basics
This is the minimum temperature at which poultry should be cooked to ensure safety?
165 degrees
Hand washing should last for at least this many seconds to effectively reduce the spread of germs
20 seconds
These devices should be used to check the temperature of food during cooking and storage
food thermometers
Raw poultry should be stored at this temperature or lower to prevent bacterial growth
41 degrees
This general term for substances that can cause harm or illness when consumed
foodborne pathogens
The temperature danger zone where bacteria grow most rapidly is between these two temperatures.
41 and 135 degrees
These should be worn to prevent hair falling into food during food preparation
hair restraints
This type of thermometer is best for measuring the internal temperature of a burger patty
probe thermometer
This should be stored on the top shelf of a refrigerator to avoid cross-contaminating ready -to-eat food
raw meat or seafood
This type of microorganism can produce toxins that cause foodborne illness, even when the food is cooked
Staphylococcus aureus
This is the term for contamination that occurs when harmful microorganisms are transferred from one from one surface to another?
cross-contamination
You should change gloves every time you switch between handling raw and cooked foods or after this
Touching contaminated surfaces
To safely cool hot foods, they must be brought down to this temperature within two hours
70 degrees
Frozen food should be stored at this temperature or lower
0 degrees
These chemicals used in food preparation or storage that can cause food contamination if not handled properly
food additives or cleaning agents
This pathogen is typically found in raw meat, poultry, and eggs and can cause foodborne illness
Salmonella
These conditions require food workers to stay home from work in order to prevent spreading illness
vomiting, diarrhea, or jaundice
This is the maximum number of hours hot food can be held at 135 degrees before it should be discarded or reheated
4 hours
Dry goods like flour and sugar should be stored in this type of environment to maintain quality and safety
cool, dry place
this foodborne illness is caused by ingestion of toxins produced by improperly handled seafood
ciguatera fish poisoning
This type of foodborne illness is often associated with contaminated water or shellfish
Hepatitis A
You should wash your hands after handling raw poultry, meat, or seafood, and before doing this
touching ready-to-eat food
This cooling method involves placing hot food in shallow containers to speed up the cooling process
shallow pan method
These foods should always be labeled with the date they were first prepared and used within seven days for maximum safety
ready-to-eat, potentially hazardous foods
This biological hazard, often linked to contaminated water, can cause a severe gastrointestinal illness and is often found in shellfish
vibrio vulnificus