Microwave oven - convenience
Processed foods - taste, convenience
Economics - what food is available to you based on you wealth, expenses
Role models, culture, religion, health, advertising, habits, lifestyle, skills/resources, time, friends/family, etc.
Cross-contamination -> when pathogens transfer from one food surface to another (food to food, person to person, person to food)
How to prevent it -> Separate equipment for each type of food you prepare Clean and sanitize all work surfaces and equipment after each task Keep raw meats separate from fruits and vegetables Wash hands after each task is done and use single-use towels Store raw meats at the bottom of the refrigerator Don’t taste and cook with the same utensil
Steps to handwashing -> Wet your hands and arms with warm running water Apply soap and scrub hands and arms for 10-15 seconds Rinse and dry hands
When to wash hands -> After using the restroom, coughing, sneezing, touching your face/hair, handling chemicals, eating, drinking, touching raw meats, and before/after cooking.
Cleaning -> removes food or dirt from surfaces
Sanitizing -> reduces/kills pathogens on a surface to safe levels
Steps -> Remove excess food/dirt from surface Wash surface with hot soapy water and rinse Sanitize the surface and let it air dry
Foodborne illness -> sickness that comes from the consumption of food/beverages that has been contaminated with disease-causing microorganisms, chemicals, or other substances. Nontyphoidal Salmonella -> poultry, raw eggs, dairy and milk products
Botulism -> dented/damaged canned foods
Listeria -> unpasturized dairy, raw beef, cut produce
E. Coli -> ground beef, cut produce Hepatitis A -> raw shellfish, dirty water
Parasites -> raw eggs
Staphylococcus -> raw meats
Norovirus -> shellfish
FATTOM -> Food, acidity (little to no acid), time, temperature (41°-135° F), oxygen (only some oxygen), moisture (high levels)
Preventing cuts -> Sharp knives are better than dull knives, wash/store them separately, etc.
Dealing with glass -> Use a damp towel to grab it, put it into a paper bag in the trash
Preventing Burns -> Handles inward, dry potholders, lid = shield, pull out oven rack before the cookware, use an oven mitt when using microwave
Preventing Fires -> Large lids can smother a flame, baking soda puts out grease fires
Preventing Electrocution -> Unplug appliances after use, keep away from water, unplug by the base Preventing Falls -> Clean up spills and keep cupboards and drawers closed when not in use
Preventing Poisons and Hazards -> Keep cleaning products away from food, label chemicals and cleaning products, don’t mix cleaning chemicals and keep them away from children and pets
l Bacteria grows in temperatures between 41° and 135°F
You can thaw meat by putting it in the fridge, microwave, or under cold running water while packaged
Don’t let meat sit out on the counter to thaw
Don’t let food sit on the counter for more than two hours Always reheat food at 165°F
Meat Temperatures -> Beef: 145°-160°F Poultry: 165°F Seafood: 145°F
Gluten is formed when water and flour are mixed and combined.
3 tsp = 1 tbsp 16 tbsp = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon
Microwave oven - convenience
Processed foods - taste, convenience
Economics - what food is available to you based on you wealth, expenses
Role models, culture, religion, health, advertising, habits, lifestyle, skills/resources, time, friends/family, etc.
Cross-contamination -> when pathogens transfer from one food surface to another (food to food, person to person, person to food)
How to prevent it -> Separate equipment for each type of food you prepare Clean and sanitize all work surfaces and equipment after each task Keep raw meats separate from fruits and vegetables Wash hands after each task is done and use single-use towels Store raw meats at the bottom of the refrigerator Don’t taste and cook with the same utensil
Steps to handwashing -> Wet your hands and arms with warm running water Apply soap and scrub hands and arms for 10-15 seconds Rinse and dry hands
When to wash hands -> After using the restroom, coughing, sneezing, touching your face/hair, handling chemicals, eating, drinking, touching raw meats, and before/after cooking.
Cleaning -> removes food or dirt from surfaces
Sanitizing -> reduces/kills pathogens on a surface to safe levels
Steps -> Remove excess food/dirt from surface Wash surface with hot soapy water and rinse Sanitize the surface and let it air dry
Foodborne illness -> sickness that comes from the consumption of food/beverages that has been contaminated with disease-causing microorganisms, chemicals, or other substances. Nontyphoidal Salmonella -> poultry, raw eggs, dairy and milk products
Botulism -> dented/damaged canned foods
Listeria -> unpasturized dairy, raw beef, cut produce
E. Coli -> ground beef, cut produce Hepatitis A -> raw shellfish, dirty water
Parasites -> raw eggs
Staphylococcus -> raw meats
Norovirus -> shellfish
FATTOM -> Food, acidity (little to no acid), time, temperature (41°-135° F), oxygen (only some oxygen), moisture (high levels)
Preventing cuts -> Sharp knives are better than dull knives, wash/store them separately, etc.
Dealing with glass -> Use a damp towel to grab it, put it into a paper bag in the trash
Preventing Burns -> Handles inward, dry potholders, lid = shield, pull out oven rack before the cookware, use an oven mitt when using microwave
Preventing Fires -> Large lids can smother a flame, baking soda puts out grease fires
Preventing Electrocution -> Unplug appliances after use, keep away from water, unplug by the base Preventing Falls -> Clean up spills and keep cupboards and drawers closed when not in use
Preventing Poisons and Hazards -> Keep cleaning products away from food, label chemicals and cleaning products, don’t mix cleaning chemicals and keep them away from children and pets
l Bacteria grows in temperatures between 41° and 135°F
You can thaw meat by putting it in the fridge, microwave, or under cold running water while packaged
Don’t let meat sit out on the counter to thaw
Don’t let food sit on the counter for more than two hours Always reheat food at 165°F
Meat Temperatures -> Beef: 145°-160°F Poultry: 165°F Seafood: 145°F
Gluten is formed when water and flour are mixed and combined.
3 tsp = 1 tbsp 16 tbsp = 1 cup 2 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon
