Show:
Good Hygiene
Temperatures
Cross Contamination
Danger Zone
Sanitizing
100
After using the toilet After handling raw meat, fish, or poultry After handling garbage or dirty dishes After taking a break, eating, or smoking After sneezing, coughing, or blowing the nose After handling animals or using chemicals etc.
When do you wash your hands?
100
165 degrees F (for 15 min)
What is the cooking degrees for poultry?
100
Cross contamination happens when bacteria from raw foods get onto other foods.
When does Cross Contamination happen?
100
41 degrees F- 140 degrees F
What is the Danger Zone?
100
The pervention of illness through cleanliness.
What is sanitizing?
200
It can hide the germs!
Why do you take off your jewelry when you are cooking, preparing food?
200
Dial and Digital
What types of thermometers are there?
200
Raw Meat
What is the most common food that causes cross contamination?
200
When hazardous foods are left in the Danger Zone, bacteria can grow fast or make poisons that will make you sick.
What happens to food that are left in the Danger Zone?
200
Mixing 1 teaspoon of unscented bleah with 1 gallon of cool water.
What is the most common sanitizer used in food establishments?
300
20 seconds with soap then rinse.
How long should you wash your hands?
300
155 degrees F
What is the temperature for cooking hamburgers and sausage?
300
Keeping blood or juice from raw chicken or other meat from getting onto a counter, cutting board, untensils, or hands.
What is a good way to prevent cross contamination?
300
2 hours
How long can hazardous food be kept in room temperature?
300
Cleaning uses soap and water to remove dirt and food from surfaces but sanitizing uses chemicals or heat to kill germs.
What is the difference between cleaning and sanitizing?
400
Wash hands before putting on gloves, change gloves that get ripped, change gloves that might get contaminated, never wash or reuse gloves, etc.
What are some rules for using gloves?
400
145 degrees F
What is the temperature to cook eggs, fish, beef, and pork?
400
90 days
How long must the tags be kept for shellfish?
400
It can make you sick
What happens when you eat food that was left in the danger zone for too long?
400
Sanitize before preparing any food on the counter. etc
When should you santize?
500
It catches germs and keeps them on the towel.
Why shouldn't you use a hand towel to use your hands rather then a paper towel?
500
Vegetables, packaged food such as hotdogs and chilli.
What are some foods that can not be held under 140 degrees F?
500
on the bottom shelf so nothing leaks on to other food.
Where do you place meat in the refridgerator?
500
41 degrees F to 140 degrees F
Review: What is the danger zone?
500
prevent cross contamination
Why do you clean the counters after preparing raw meat?