Times & Temps
What is the Temperature Danger Zone?
RANGE & DEFINITION40°F - 140°F
The temperature range that microorganisms thrive in.
Before handling food, you should always ____ ____ ____ for at least _____ seconds.
wash your hands
20
What is a food borne illness?
An illness caused by contaminated foods/drinks.
You should always wash meat, poultry, and seafood before cooking.
MYTH
Meat products have already been washed during the production stage - washing them just contaminates your sink with potentially harmful microorganisms.
The 4 groups of people that are at an increased risk of contracting a food borne illness are:
Children < 2 years old, Elderly, Pregnant people, Immunocompromised
212°F
32°F
What area of your hand is the most contaminated, yet the hardest to clean?
Fingernails.
The key is to ______ food borne illness, not to _____.
prevent
treat
Eating raw cookie dough won't result in a food borne illness because you eat it all the time and you've never gotten sick.
MYTH
Just because it hasn't happened to you, doesn't mean that it won't in the future NOR that it won't get someone else sick.
What is an example of a Chemical Contaminant?
Heavy Metals - Lead (Pb), Mercury (Hg), Arsenic (As)
Detergents - cleaners, sanitizers, polishes
Primarily caused by soil/water contamination, disinfection by-products, personal care products, or packaging materialsWhen grilling out, it is important for your fish and steak to reach an internal temperature of _____°F to ensure that it is safe to eat for all ages.
145°F
What is a "food-safe practice"?
Anything action taken during food preperation or storage to reduce the likelihood of a food borne illness and to keep food safe to everyone to eat.
Which bacteria is often found in ground beef but can be killed by cooking meat to 160°F?
e. Coli
Never put cooked meat back on a plate that held raw meat.
FACT
Transferring cooked meat back onto a plate that previously held raw meat re-contaminates the food with the bacteria that you just killed during cooking.
What is an example of a Physical Contaminant?
Broken glass, paint flecks, staples, rocks, fingernails, etc.
Physical contamination can happen at any stage of the farm-to-table process.
On Thanksgiving, turkey and stuffing should reach an internal temperature of ___ before being taken out of the oven.
165°F
What percentage of Americans contract a food borne illness every year?
15%
___________ is the food borne illness that results in the most deaths every year and can be prevented by cooking ________ and _______ to the correct temperature.
Salmonella
poultry and eggs
Food needs to cool down before it can be stored in the fridge.
MYTH
Bacteria that cause food borne illnesses can grow very quickly. Therefore, leftovers should be transfered to the fridge as quickly as possible.
What is an example of a Biological Contaminant?
bacteria, viruses, parasites, fungi, prions, etc.
The presence of microorganisms, also called pathogens or germs, can lead to a range of food borne illnesses when consumed.
What is the most common factor leading to foodborne illness?
Time & Temperature Abuse
AKA improper storage temperature, leaving food at room temperature for too long, or not cooking meat to the correct temperature.
Why is learning about food safety important for all ages?
Everyone eats food in some capacity or another. Therefore, everyone should know how to keep food safe for consumption.
Foods with the highest cooking temperatures should be stored at the ________ of the fridge, while ready-to-eat foods should be stored at the _________ of the fridge.
Bottom
Top
The warmest part of the fridge is the top shelf, therefore it is the best place to thaw meat.
MYTH
The warmest part of the fridge is the top shelf, but to avoid cross contamination, meat should always be thawed on the bottom shelf.
Food can become contaminated via what 3 routes?
Biological
Chemical
Physical