Unsafe Sources
Who should you buy food from to make sure it’s safe?
What is an approved, licensed supplier?
What temperature should a fridge be to keep food safe?
41°F or colder.
What temperature should chicken be cooked to?
165°F.
When should food workers wash their hands?
After using the restroom, after handling raw food, or before touching food.
What can restaurants use to tell which brushes or mops go in certain areas?
Color coding.
Why is it risky to buy food from a roadside stand with no inspection?
Because the food may be contaminated.
How long can food sit out at room temperature before it must be thrown away?
2 hours.
Why is a hamburger not safe if it’s only cooked to 140°F?
Because germs may still be alive inside.
What should a worker do if they are sick with vomiting or diarrhea?
Stay home and not work.
What should workers check to make sure sanitizer is working?
The strength of the sanitizer or water temperature.
What should you check when buying food from a local farm or grower?
That they use safe and clean practices.
What is the “danger zone” where germs grow fastest?
Between 41°F and 135°F.
What tool do you use to check if food is cooked enough?
A thermometer.
When should gloves be changed?
When dirty or after touching something unsafe.
What is a cleaning schedule?
A plan that shows what to clean and when.
What could happen if you buy meat or produce from an unsafe source?
People could get sick from germs or chemicals.
Why should you check food temps more than once?
To make sure it stays safe the whole time.
Fish, pork, or beef should be cooked to at least what temperature?
145°F (ground beef 160°F).
Name one bad hygiene habit that makes food unsafe.
Not washing hands, working while sick, touching hair/face.
How can you tell if equipment is really clean?
Test sanitizer, check temperature, and look for dirt.
Name one illness outbreak caused by unsafe food.
E. coli from beef, Listeria from cantaloupe, Salmonella from eggs, etc.
Give one example of food being time/temperature abused.
Frozen food left out too long before storing.
Why might food that looks done still be unsafe?
Cold spots or uneven cooking—always check with a thermometer.
Name one good hygiene rule for food workers.
Wash hands often, wear clean clothes, use gloves, keep hair back.
Name one thing that should be cleaned every day in a kitchen.
Counters, dishes, utensils, sinks, etc.