clean
how do you properly wash your hands?
lather hands with hot and soapy water for at least 20 seconds
whats the minimum eternal temperature for poultry?
chicken, turkey, duck, etc. - 165*F
what is cross contamination?
cross contamination is transfer of bacteria from one product to another
how do I refrigerate promptly?
Put your food in the fridge as soon as you get home
Cold slows down bacteria, so it keeps your food safer Don’t wait to chill stuff that can spoil
Don’t cram the fridge cold air needs space to move
Keep the fridge at 40°F or lower all the time
when should you wash your hands?
before and after preparing food or basically anytime before touching food
what should the internal temperature be for fish
fish-145*F
how do I properly prep before cooking?
When working with raw meat,poultry,fish, or eggs wash equipment & utensils used thoroughly before using again wash counters, cutting boards, and hands with hot soapy water.
what does FIFO stand for
first in first out
how do you keep clean around the kitchen?
clean all kitchen surfaces as well as dishes, then follow up with sanitizer,heat or a chemical
where should I place a thermometer?
in the thickest part of the meat or whatever is is you are trying to measure the temperature of away from the fat,bone or gristle in order to get the most accurate reading
what are some ways to help prevent cross contamination
Always keep raw meat, poultry and seafood away from fresh or cooked foods by using separate tools, sealed storage and clean surfaces.
what is the temperature danger zone
when in this ''zone" bacteria grows rapidly and thrives from 41*F-135*F
what are some other hygienic things that you should consider?
nails cleaned and trimmed,fake nails can break off and fall into food. no jewelry, hair tied back, clean clothing as well as wearing gloves!!!
what is a reliable way to test food "doneness"?
using a food thermometer for any poultry,meat and egg products
what are some important warning signs of foodborne or infection
Bloody diarrhea is a major sign of food poisoning. Other common symptoms are diarrhea with stomach pain, feeling sick or throwing up, having a fever, and body aches. These symptoms can be mild or really uncomfortable
what is the 2 hour rule?
its when a harmful food product has been in the danger zone for more then 2 hours if so, you must throw it away
what could happen if some of these rules are not followed?
cross contamination or serious food illnesses that can cause bloody diarrhea. Other common acute symptoms, which can range from mild to severe, are diarrhea, cramps, nausea, fever, vomiting, and body aches.
what is a reason we use a food thermometer in the first place?
to measure food "doneness" and also make sure all harmful bacteria from the meat or anything is killed
how should a thermometer be used when using measuring thin meat
For thin food products like burgers or pork chops insert the food thermometer sideways making sure the ting your placing it on is clean
what are some some important facts to know when attempting to defrost food
Never defrost food at room temp use the fridge, cold water or microwave, and cook immediately after heating if you add heat make sure to cook right away