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Foodborne Illness
Cleanliness in the Kitchen
Cooking Food Safely
Storing Food Safely
Preserving Food Safely
100
Causes Foodborne Illnesses.
What are contaminants?
100
The prevention of illness through cleanliness.
What is Sanitation?
100
The temperature to make bacteria grow faster.
What is 40’F to 140’F?
100
Cause food to spoil.
What is Dirt, Heat, Moisture?
100
Food spoil by these means.
What is Dirt, heat, and moisture promotes the growth of harmful bacteria, yeast and mold?
200
Keeping food safe to eat.
What is Food Safety?
200
Time you should wash your hands before cooking.
What is 20-Second Scrub?
200
Checks the internal temperature.
What is a Food Thermometer?
200
Signs if produce is spoiled.
What is wilted, wrinkled, bruised, or brown?
200
Should do this when your food is spoiled.
What is Throw it away?
300
A substance, such as a chemical or organism, that makes food unsafe to eat.
What is a contaminant?
300
Good hygiene practices to prevent the spread of bacteria
What is washing face, hands, and body?
300
The Temperature deepest and thickest part of the food.
What is Internal temperature?
300
Safe room temperature for storing foods.
What is 32’F-85’F?
400
Symptoms of Foodborne illnesses.
What are fever, headache, or digestive problems?
400
Natural ways to get rid of pests.
What is chili powder, paprika, and dried peppermint?
400
Internal temperature food should at least be at.
What is 160’F?
400
Spoilage due to the breakdown of fats.
What is Rancidity?
500
Keeping food safe to eat.
What is Food Safety?
500
Common source of cross-contamination.
What is Cutting boards?
500
Prevent growth of harmful bacteria.
What is cooking food completely?
500
Moisture lost caused by improper packaging or overly long storage in freezer.
What is Freezer Burn?