Food Safety: Hazards, Temperatures, and Handling Procedures

Foodborne illness symptoms

People could get sick with symptoms like vomiting, diarrhea, fever, stomach cramps, and dehydration.

YOPI

Young, Old, Pregnant, Immune-compromised.

Physical hazards in food

Examples: glass, metal shavings, plastic, hair, fingernails, or jewelry pieces.

Biological hazards in food

Bacteria (ex: Salmonella, E. coli), viruses (ex: Norovirus, Hepatitis A), parasites, or fungi/mold.

Chemical hazards in food

Cleaning chemicals (like bleach or sanitizer), pesticides, toxic metals, or food additives in unsafe amounts.

FATTOM

Food, Acidity, Time, Temperature, Oxygen, Moisture.

Safe ways to thaw frozen food

In the refrigerator, under cold running water (below 70°F), or in the microwave (if cooking immediately after).

Internal temperature check

At the thickest part of the food, in the center/middle, away from bone or fat.

Refrigerator storage time

Up to 7 days at 41°F (5°C) or lower.

Cold holding temperature

41°F or lower.

Hot holding temperature

135°F or higher.

Tasting food in the kitchen

Yes, but only using disposable containers and utensils to prevent contamination.

5-step process to clean and sanitize equipment

1) Pre-flush/scrape 2) Wash (110°F or higher) 3) Rinse 4) Sanitize 5) Air-dry.

Hand-contact surfaces

Handles, light switches, door knobs.

Food-contact surfaces

Utensils, prep counters, cutting boards.

Big food allergens

Soy, Wheat, Dairy (milk), Shellfish, Eggs, Peanuts, Tree nuts, Fish.

Cleaning definition

Removing dirt, food, and debris from surfaces.

Sanitizing definition

Reducing pathogens on a clean surface to safe levels.

Food allergy definition

An immune system reaction to a food protein that can cause symptoms like hives, swelling, or even life-threatening reactions.

Food intolerance definition

A digestive system response to certain foods (like lactose intolerance), causing discomfort but not involving the immune system.

Poultry cooking temperature and time

165°F for at least 15 seconds.

Stuffing cooking temperature and time

165°F for at least 15 seconds.

Leftover food cooking temperature and time

165°F for at least 15 seconds.

Ground meat cooking temperature and time

155°F for at least 15 seconds.

Injected meat cooking temperature and time

155°F for at least 15 seconds.

Hot-held eggs cooking temperature and time

155°F for at least 15 seconds.

Whole seafood and meat cooking temperature and time

145°F for at least 15 seconds.

Roasts cooking temperature and time

145°F for at least 4 minutes.

Immediately served eggs cooking temperature and time

145°F for at least 15 seconds.

Commercially processed food cooking temperature and time

135°F for at least 15 seconds.

Hot-held fruits, vegetables, grains, and legumes cooking temperature and time

135°F for at least 15 seconds.