Food Safety Vocabulary Flashcards
Food Safety
Keeping food safe to eat by following proper food handling and cooking practices.
Clean. Separate. Cook. Chill.
Foodborne Illness
“Food poisoning” An illness caused by unsafe food. Diarrhea, nausea, stomach pain, headache, fatigue.
Contamination
Infected with harmful bacteria. “Cross contamination”
E. Coli
The most deadly form of food poisoning. Found in contaminated water, raw or rare ground beef, and raw milk.
Salmonella
Bacteria often found in raw or undercooked foods, such as fish, eggs, meat, and poultry. Grows quickly at room temperature. Spread by hands and utensils. Wash with hot water and soap.
Perishable
Spoil quickly. Hot foods 140* or above. Cold foods 40* or below. In between bacteria grows.
Hazard
Dangers
Flammable
Burns easily. Paper bags, pot holders, kitchen towels, curtains, plastic.
PASS
Pull. Aim. Squeeze. Sweep
Who is most at risk from foodborne illnesses?
Children. Pregnant woman. Seniors. Individuals with a compromised immune system. Everyone is at risk for food borne illness.
How do I safely cook food?
Clean. Separate. Cook. Chill.
How do I sufficiently clean up after cooking?
Wash hands for more than 20 seconds. Wash before and after. Cover coughs. Hot soapy water for cleaning. Change dish towels. Dispose of garbage.
How do I separate cooking materials to stay safe?
Separate cooked and ready to eat foods from raw foods. Do not taste and cook with the same spoon. Never use the same utensils or materials for raw and cooked foods.
When is a piece of meat safely cooked?
Cooking raw meat to a safe internal temperature.
How do I safely store leftovers?
Do not allow foods to sit out for longer than two hours. 40 degrees or lower. Freezers at zero degrees. Thaw in refrigerator.
Protective guidelines:
Hat, hair net-long hair, Shoes, Gloves, No jewelry, No nail polish, Chef Jacket and Pants, Aprons
Personal injury prevention:
No running in the kitchen, If you spill something clean it up right away, Do not plug in the blender near water to prevent electrocution, Do not touch the blade in the blender, Proper Knife Skills, No jewelry again
Fire safety
Gas appliances - built up gasses can explode if match is lit nearby, Store oily rags in metal container, Smoke alarms, Store flammable/combustible materials away from heat source, Clean range and oven hoods regularly, Keep exits unlocked and unblocked
Fire extinguisher
Wood, paper, cloth, trash & other ordinary materials
Gasoline, oil, paint, and other flammable liquids
May be used on fires involving live electrical equipment without danger to the operator
Combustible metals and combustible metal alloys
K. Cooking media (Vegetables or Animal Oils, and Fats)
Also baking soda!
Storage
Anything that can leak goes on the bottom shelf of the fridge
Fresh meat can stay in the fridge for two days
Virus prevention
Viruses spread between 40-140F
Defrost
To thaw, running cold water, refrigerator.
