Food Safety Flashcards
What are the four steps to food safety?
Clean, Separate, Cook, Chill.
How long should you wash your hands?
At least 20 seconds with warm water and soap.
Why is it important to use separate cutting boards for raw meat and produce?
To prevent cross-contamination and foodborne illnesses.
What is the safe refrigeration temperature?
≤40°F (4°C), freezer at 0°F (-18°C).
What is the danger zone for bacterial growth?
40°F to 140°F (4°C to 60°C).
How soon should leftovers be refrigerated?
Within 2 hours (1 hour if above 90°F).
What are the three safe methods to thaw food?
Under cold running water, in the fridge, in the microwave.
Why should ready-to-eat foods be stored on the top shelf?
To prevent contamination from raw meat, poultry, and seafood.
Why is cooking food to the correct temperature important?
To kill harmful bacteria and prevent foodborne illness.
What is the most common foodborne illness prevention method?
Hand washing and sanitizing surfaces.
What temperature should poultry be cooked to?
165°F (74°C).
What is the safe internal temperature for ground beef?
160°F (71°C).
Why is it important to sanitize kitchen surfaces?
To remove bacteria and prevent foodborne illnesses.
According to the CDC, what are the most common foodborne pathogens?
Salmonella, E. coli, Listeria, Norovirus, Campylobacter.
What symptoms are associated with foodborne illnesses?
Nausea, vomiting, diarrhea, fever, abdominal cramps.
What is cross-contamination?
The transfer of harmful bacteria from one surface to another.
Why is it important to chill food properly?
To slow bacterial growth and prevent food spoilage.
What should you do if food has been left out for more than 2 hours?
Discard it to avoid foodborne illness.
What is the best way to clean fresh produce?
Rinse under running water to remove dirt and bacteria.
