Food Safety

What are the 4 basic steps to food safety?

Clean, Separate, Cook, and Chill.

What does "Clean" mean in food safety?

Wash hands and surfaces often.

How long should you wash your hands for food safety?

20 seconds with soap under running water.

Why is cleaning important in the kitchen?

Bacteria can spread to cutting boards, utensils, counters, and food.

What does "Separate" mean in food safety?

Prevent cross-contamination.

What is cross-contamination?

The spread of bacteria from one food product to another.

Which foods commonly cause cross-contamination?

Raw meat, poultry, seafood, and eggs.

How can cross-contamination be prevented?

Keep raw foods and their juices away from ready-to-eat foods.

What does "Cook" mean in food safety?

Cook foods to proper temperatures.

What is the safe temperature for steaks and roasts?

145°F.

What is the safe temperature for fish?

145°F.

What is the safe temperature for pork?

160°F.

What is the safe temperature for ground beef?

160°F.

What is the safe temperature for egg dishes?

160°F.

What is the safe temperature for chicken breasts?

160°F.

What is the safe temperature for whole poultry?

165°F.

What does "Chill" mean in food safety?

Refrigerate foods promptly.

Why is chilling important?

Cold temperatures slow the growth of harmful bacteria.

What refrigerator temperature is recommended for food safety?

40°F or below.

What freezer temperature is recommended?

0°F.

How can you check refrigerator and freezer temperatures?

Use an appliance thermometer.

How should meats be stored?

Refrigerate all meats and use ground meats quickly.

How should fruits and vegetables be stored?

In the refrigerator in bags, containers, or the crisper.

What are three major pathogens that cause foodborne illnesses?

E. coli, Listeria, and Salmonella.

How many people get sick from foodborne illnesses in the U.S. each year?

About 76 million.

How many people are hospitalized from foodborne illnesses yearly in the U.S.?

About 325,000.

How many people die from foodborne illnesses yearly in the U.S.?

About 5,000.

What foods are commonly associated with E. coli?

Undercooked beef, unpasteurized milk/juice, contaminated produce, water, and person-to-person spread.

What are symptoms of E. coli?

Severe diarrhea (often bloody), cramps, vomiting, and little or no fever.

How long after eating can E. coli symptoms begin?

1 to 8 days.

What serious condition can E. coli cause?

Hemolytic-uremic syndrome (HUS), which can cause kidney failure.

What is unique about Listeria monocytogenes?

It can grow slowly at refrigerator temperatures.

What foods are associated with Listeria?

Deli meats, hot dogs, soft cheeses, unpasteurized milk, smoked seafood, and deli salads.

What are symptoms of Listeria?

Fever, chills, headache, stomach pain, diarrhea, and backache.

How long can it take for Listeria symptoms to appear?

Up to 3 weeks.

Who is most at risk from Listeria?

Older adults and pregnant people/newborns.

What foods are associated with Salmonella?

Raw eggs, poultry, meat, unpasteurized milk/juice, cheese, seafood, and contaminated produce.

What are symptoms of Salmonella?

Stomach pain, diarrhea, nausea, chills, fever, and headache.

How soon can Salmonella symptoms appear?

8 to 72 hours after eating.

How long can Salmonella illness last?

4 to 7 days.

What are the four types of food contamination?

Chemical, microbial, physical, and allergenic contamination.

What are examples of chemical contamination?

Detergents, pesticides, sanitizers, and fuel.

What are examples of physical contamination?

Bone fragments, glass, and toothpicks.

What is biological contamination?

Contamination from bacteria, viruses, parasites, yeast, and molds.

What are pathogens?

Harmful biological agents that cause disease.

What does the "F" in FATTHOM stand for?

Food.

What types of foods are potentially hazardous?

Moist, protein-rich foods like meat, milk, eggs, and fish.

What does the "A" in FATTHOM stand for?

Acidity.

What pH range is best for bacterial growth?

4.6-7.6.

What are examples of acidic foods?

Lemons.

What are examples of alkaline foods?

Crackers.

What does the "T" in FATTHOM stand for?

Time.

How quickly can foodborne microorganisms double?

Every 20 minutes.

How long can food stay in the danger zone before bacteria become dangerous?

2 hours or longer.

What does the second "T" in FATTHOM stand for?

Temperature.

What is the temperature danger zone?

41°F to 135°F.

When must food be handled carefully due to temperature?

When thawed, cooked, cooled, or reheated.

What does the "O" in FATTHOM stand for?

Oxygen.

What are aerobic microorganisms?

Microorganisms that need oxygen to grow.

What are anaerobic microorganisms?

Microorganisms that grow without oxygen, such as botulism.

What does the "M" in FATTHOM stand for?

Moisture.

Why is moisture important to microorganisms?

Water is essential for the growth of foodborne pathogens.