Healthy Hands
This should be done after touching pets
Handwashing
This common incorrect method of thawing meat can lead to illness
Thawing at room temperature
The 3 Step System to washing dishes:
Wash, rinse, sanitize
These types of microorganisms can be destroyed by freezing temperatures
Parasites and their eggs
Public health inspectors enforce food safety laws for this level of government
Provincial
As long as hands are not visibly soiled, and not going to be serving those with food allergies, this can be used to clean hands
Hand sanitizer
This type of microorganism causes the most food borne illnesses (ex. Salmonella)
Bacteria
Fruits and vegetables should be washed with this before consuming
A scrub brush
When reheating, this temperature must be reached within this amount of time
74 C, within 2 hours
When thawing meat in the fridge, put it in a container on which shelf?
Bottom
Salmonella
These typical symptoms of bacterial infection take 24 hours to materialize
Diarrhea, cramps, and fever
At your handwash sink these must be in a dispenser(s)
Liquid soap and paper towels
Your burger is done at...
71 C
Handling food with an infected cut on your hand, may cause this type of food borne illness
Staph Intoxication
BLANK does not replace frequent handwashing
Gloves
Bacterial intoxication usually causes these symptoms
Vomiting and nausea
This product is often mistakenly used as sanitizer
Vinegar
Whole, non-tenderized beef cuts, are safely cooked at this temperature:
63 C
This food safety handling system, educates food handlers, and prevents food borne illness
HACCP
This bacterial pathogen can colonize the nose, scalp, throat, and skin of many healthy people, so frequent handwashing is important
Staphylococcus Aureus (or Staph)
Most food borne illness is the result of:
Time temperature abuse of hazardous foods
A 100ppm chlorine sanitizing solution is made by mixing this much bleach with this much water
2 mL of bleach to 1 L of water
Foil wrapped baked potatoes, held at room temperature, can grow this pathogenic bacteria
C. Botulinum (causes botulism)
A dishwasher that sanitizes using hot water, must reach this temperature
82 C