unit 1: food safety test

4 food safety principles

clean, separate, cook, chill

cross contamination

physical transfer of harmful bacteria from one person, object, place to another

temperature danger zone

range where bacteria multiply very quickly

• 41ºF-135ºF

handwashing steps

1) turn on faucet (warm water)

2) wet hands

3) apply soap & scrub for 20 seconds

4) rinse thoroughly

5) dry hands with single use paper towel

6) use paper towel to turn off faucet

2 conditions where bacteria grows

warm & moist

Where should you store raw meat, seafood, and poultry in the fridge, so they don’t contaminate other foods in the refrigerator?

bottom of the fridge

foodborne illness

illness developed from consuming contaminated food/beverages

3 common symptoms of foodborne illness

diarrhea, nausea, vomiting

what part of food do you check to ensure it has cooked all the way through?

thickest piece

what kitchen tool can you use to check the internal temperature of foods

food thermometer

2 ways to thaw food safely

1) refrigerator

2) run under cold, running water

3 steps to handling broken glass

1) sweep bigger pieces with broom

2) wipe area with damp paper towel to pickup smaller pieces

3) place glass in separate bag then throw bag away in trash

4 steps to using fire extinguisher

1) pull the pin

2) aim at bottom

3) squeeze handle

4) sweep side to side

internal temperature for beef & chicken

chicken: 165ºF

beef: 145ºF

what to do in grease fire

1) remove from heat source

2) smother with larger lid OR add baking soda

common cause of botulism

improper canned food

common cause of e-coli

undercooked ground beef

common cause of salmonella

eggs

common cause of staph

human mucous contact to food

which is safer: a sharp or dull knife?

sharp knife