Show:
Foodborne Illnesses
Food Safety
Storing Food
Temperature
Kitchen Safety
100
Raw eggs and poultry.
What is Salmonella?
100
20 seconds
What is the amount of minimum time to wash hands?
100
top shelf of the fridge
What is prepared foods
100
155 degrees F
What is internal temperature for ground beef, pork and lamb
100
Closing cupboards
What is preventing an injury
200
Uncooked ground beef.
What is ecoli?
200
Using the same cutting board for raw meat and vegetables.
What is cross-contamination.
200
second shelf of the fridge
What is fruits and vegetables
200
145 degrees F
What is internal temperature for whole cuts of beef, pork, lamb and veal
200
apply pressure
What is the first thing you do when aiding a cut.
300
Blurred Vision
What is the effects of Botulism.
300
properly cooked meat
What is checking proper temperatures.
300
third shelf of the fridge
What is fish/seafood
300
165 degrees F
What is internal temperature for poultry
300
cold running water for 2-3 minutes
What is treating a 1st degree burn
400
Lasts up to 10 days
What is Camphobacteriosis?
400
hot foods need to be kept above this
What is 140 degrees F
400
second last shelf of the fridge
What is ground meat
400
the temperature at which food needs to be reheated
What is 165 degrees F
400
non microwave safe materials
What is metal, plastic and Styrofoam.
500
Contaminated foods left at room temperature.
What is Staphylococcus?
500
cold foods need to be kept below this
What is 40 degrees F
500
very last shelf of the fridge
What is poultry
500
40 degrees- 140 degrees F
What is the danger zone for food temperatures
500
three common kitchen accidents
What is chemical poisoning, cuts, burns and fires, or falls.