SEPARATE
We should keep these separate in our shopping carts to prevent cross contamination
What are meats, fruits and vegetables
We use this cleaning liquid when we wash our hands
What is soap?
We use this to make sure cooked foods reach the recommended internal temperature
What is a thermometer
We do this for several hours on the bottom of the fridge to meat before cooking when it is frozen
What is thawing
This is the amount you are served whether it is in a restaurant, at home or a packaged food
What is a Portion
We should defrost meats on this shelf in our refrigerator to prevent juices from dripping onto other foods
What is the lowest shelf in the fridge
We should do this to all surfaces before beginning food preparation
What is Clean and Sanitize with warm soapy water
We should reheat all leftovers to this temperature to prevent foodborne illness
What is 165 F
We thaw meat by submerging it in this and changing it every 30 mins
What is cool water
This is a measure set by the government and is found on the food labels
What is a Serving
We should use separate of these when prepping and cutting fruits, vegetables and meat
What is separate cutting boards and knives
We should clean this at least once a week
What is the Refrigerator?
It is important to heat these foods to 165F to prevent listeria in pregnant woman
What is ready-to-eat foods
The Fridge should be kept between these two temperatures to slow the growth of bacteria
These are calories that have no nutritional value and are often found in sodas and other junk foods
What are empty calories
This occurs when bacteria spreads from one food to another, from one surface to another or from a person to a food, surface or another person
What is cross contamination
This is the most common way food becomes contaminated
What is improper handwashing?
We should you put the thermometer to take the most accurate temperature when cooking meat in this place
What is the thickest part of the meat
When thawing meat in this we need to cook it immediately
What is Microwave
These have changed dramatically over the past 20 to 30 years
What are portion sizes
We should change these in between activities of preparation of cooking
What is gloves
This food mostly contributes to the 48 million cases of foodborne illnesses every year
What is Fresh Produce
Food should be held above or below these temperatures to stay out of the "danger zone"
What is below 40F and above 140F
When trying to chill a large quantity of food we can divide food into smaller quantities by using these
What are shallow containers
You can have the size burger from 1954 if you order this at the drive thru
What is a Kids meal