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Food Safety > four steps > Flashcards

four steps Flashcards

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1
Q

Good Agricultural Pracices in soil for Produce Safety:

A
  1. Reducebycomposing,
  2. Apply2Wbeforeplanting
  3. Allow120daysbetweenmanureapplicaionandharvesing
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2
Q

Freeofmicrobialcontaminates

A

Water

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3
Q

Good Agricultural Pracices in water for Produce Safety .

A

Regularlytesingwater

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4
Q

Good Agricultural Pracices in Surfaces for Produce Safety?

A

Keepcontaminatesoutof

processingarea and Discarddamagedproduce

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5
Q

The four steps of “Fight Back and Be food Safe”

A

Step 1: Clean
Step 2: Separate
Step 3: Chill
Step 4: Cook

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6
Q

Step 1: Clean

A 
•Washhandsin
hotsoapywater,20s 
•Washcungboardin
hotsoapywater 
•Usepapertowelto
wipesurfaces
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7
Q

Step 2: Separate

A
  • Inshoppingcartandbags
  • Inrefrigerator
  • Oncutting board • Onplates
  • Separaterawmeat,poultry,andseafoodfromothers
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8
Q

Step 3: Chill

A

Usethistooltokeepitcool:
Refrigerator40°Forbelow,Freezer0°F
Thechillfactor:
Refrigeratewithin2hours,1hourwhentemperatureabove90°F
Divideandconquer:
Keeprawpoultry,meatsandseafoodfromproduce

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9
Q

Step 4: Cook

A

Useafoodthermometer

Cookevenly,nocoldspots

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10
Q

Howdoesfoodborneillnessoccur?

A
  • Contaminatedfoods

* Microbesovercomebody’sdefenses(immunesystem)

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11
Q

Whatareitstypicalprimarysymptoms?

foodborneillness

A

nausea – vomiing
• Abdominalcramps
– Diarrhea

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12
Q

……………………………………………mayeliminatenearlyhalfofallcasesoffoodborneillness

A

handwashing

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13
Q

Kitchen Surface Safety

A 
• Usehotsoapywater 
•Saniizespongesina
bleachsoluion 
• Replacespongesfrequently 
•Donotusedishtowelsfor
muliplejobs
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14
Q

Microorganismsare
unintenionallytransferred
fromonesubstanceorobjecttoanother,withaharmful
efect.

A

cross-contaminaion

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15
Q

how Prevent Cross-Contaminaion ?

A
  • Storerawmeatonbotomshelfofrefrigerator
  • Washallproduce
  • Storewashedproduceincleancontainer
  • Washplatesbetweenusesoruseseparateplates
  • Weardisposableglovesifyouhaveacutorsore
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16
Q

Use cutting Boards Safe

A 
• Discardboardswithcracks
• Usetwocutting boards
–oneforrawmeat
andoneforready-to-eatfoods. 
•Washboardsthoroughlyinhotsoapywater
• Atercutting
rawmeat,poultryorseafood
wash,rinseandsaniize.
17
Q

Thawing Refrigerator

A

Allowsslow,safethawing,makesuremeat,

poultryandseafooddoesnotdriponotherfood

18
Q

Thawing Cold Water

A

•Useleakproofbag,submergeincoldtapwater,
changewaterevery30min.
• cookimmediatelyaterthawing

19
Q

Temperature& RestTime
of Beef, Pork, Veal & Lamb
Type Ground

A

160°F

20
Q

Temperature& RestTime
of Beef, Pork, Veal & Lamb
Type Steak,chops,and roasts

A

145°Fandallowto restforatleast3 minutes

21
Q

Temperature& RestTime of Chicken & Turkey

A

165°F

all type

22
Q

Temperature& RestTime of eggs

A

160°F

23
Q

Temperature& RestTime of

Fish & Shellish

A

145°F

24
Q

Temperature& RestTime of Letovers

A

165°F

25
Q

Temperature& RestTime of Ham

A

Freshorsmoked (uncooked) :
145°Fandallowto restforatleast3 minutes
Fullycookedham (toreheat) :
Reheatcookedhamspackagedin USDA-inspected plantsto140°F andallothersto 165°F.

26
Q

Hotfoodshouldbeheldat

A

140°Forwarmer.

27
Q

Coldfoodshouldbeheldat

A

40°Forcolder.

28
Q

Perishablefoodshouldnotbeletoutmorethan

A

2hour

1hourswhenthetemperatureisabove90°F

29
Q

Usemostcookedletoverswithin

A

3to4days

30
Q

Reheatletoversto

A

165°F

31
Q

Discardanyfoodletoutatroomtemperaturefor

morethan

A

2hours

Food Safety (11 decks)

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