Cooking Temps
The Danger Zone temperature range
41F - 135F
___________ contamination involves pathogens like Salmonella, E. Coli and Norovirus
Biological
__________ is often associated with poultry
Salmonella
at what age do our immune system start to weaken to fight off food born illness
65
Used for grabbing and moving foods
Tongs
Internal cooking temperature for chicken
165F
_________ contamination occurs when sanitizers, cleaning agents or toxic metals mix with food
Chemical
_________ is often associated with animal waste
E. Coli
How many hours does it take for bacteria to start growing in the danger zone
4 hours
Use for turning foods over
Spatula
Internal Cooking Temperature for Ground Meat
155F
__________ contamination involves foreign objects like glass, metal shavings, hair or bandages entering the dish
Physical
A virus that spreads in humans, often shedding from the body contaminating the air around
Norovirus
How many minutes does it take for bacteria to double in growth
20 minutes
Used for removing skin on veggies, fruits and foods
Peeler
Internal Cooking Temperature for Fish and whole cuts of meat
145F
_______ removes visible dirt and debris from surfaces
Cleaning
Amount of Americans that become sick from food born illnesses every year
1/6
This high risk group of people are susceptible to Listeria
Pregnant Women
This item is used for draining and washing foods
Colander
Temperature leftover foods should be reheated too
165F
_______ reduces pathogens to safe levels on clean surfaces
Sanitizing
Hepatitis A
This High Risk group has underlying health conditions, making them to susceptible to food borne illnesses
Immunocompromised
This item is used for cutting meats and bones
Kitchen Sheers