Chapter Thirteen Flashcards
What actions are recommended to reduce risk of foodborne illness?
Clean
Separate
Cook
Chill
Clean
Wash:
Hands
Surfaces
Food
Separate
Don’t mix raw and cooked foods or use the same cutting board or utensils
Cook
Cook foods to safe temeratures using a thermometer; don’t hold foods at temperatures lower than 140 degrees
Chill
Refrigerate foods quickly after purchasing prepared foods or when storing leftovers. Keep refrigerated at 40 degrees
What causes foodborne illnesses?
Bacteria, viruses, parasites, mold, toxins, contaminates, and allergens
What should you use to wash fruit and veggies?
Water and friction
What are the top pathogens that contribute to food born illnesses?
Norovirus
Salmonella nontyphoida
Clostridium perfringens
Campylobacter
Staphylococcus aureus
What is the biggest concerns for pregnant women?
Listeria monocytogenes
Toxoplasma gondii
Why are listeria and toxoplasma such concerns for pregnant women?
They can cause miscarriage, serious birth defects, and even newborn death.
What is the goal of Healthy People 2030?
To improve food safety and reduce food born illness
What is the danger zone for microorganisms to reproduce?
40-140 degrees
Where should you place an alt thermometer?
Botom shelf, in the back
What temp should the fridge be at?
Below 40 degrees F
What temp should you cook food to AT LEAST?
140 degrees F
