Safe Temps
Freezer temp
0 degrees
Habits that include keeping hands, hair, and the body clean
personal hygiene
Length of time foods can be left out safely before refrigeration
2 hours
Step 3 of the hand-washing process
scrub for at least 20 seconds
Surfaces that are visibly free of dirt by removing dirt particles
clean
Safe temp for cooking poultry, casseroles, and reheating leftovers
165 degrees
Process of transferring microorganisms from one food or surface to another
cross-contamination
Outside temp that changes storage time from 2 hours to 1 hour
90 degrees or hotter
Step 5 of the hand-washing process
dry with a single-use paper towel
Where foods cannot be safely thawed/defrosted
Max refrigerator temp
40 degrees
Reducing the number of microorganisms to safe levels on clean surfaces
sanitize
The missing -safe- food storage material: freezer/butcher paper, aluminum foil, _______, hard plastic containers
plastic bags
Step 1 of the hand-washing process
wet hands with warm water
Location on/in food to test for doneness with a thermometer
thickest side or top
Safe temp for cooking ground meat and egg dishes
160 degrees
Foods that require no further preparation before consuming
ready-to-eat foods
The types of food that should be stored separately from fruits/veggies in the refrigerator (4 types)
raw meat, poultry, seafood, eggs
Step 4 of the hand-washing process
rinse soap off hands
The three categories of food contaminants
biological, chemical, physical
Safe temp for cooking fresh meat and seafood/fish
145 degrees
Foods containing moisture and protein that require time/temperature control for safety
TCS foods
The kind of container (related to depth) leftovers should be stored in to promote quicker cooling
shallow
Step 2 of the hand-washing process
work soap into a lather
The six FAT TOM conditions susceptible for food contamination
food, acidity, time, temperature, oxygen, moisture