Set 1 Flashcards
What is the Temperature Danger Zone?
The temperature range between 41°F and 135°F, where bacteria grow the fastest.
What are the minimum safe cooking temperatures for poultry?
165°F for poultry (whole or ground), stuffing, stuffed meats, and casseroles.
This temperature ensures that harmful bacteria are killed.
What is the proper handwashing procedure?
Wet hands, apply soap, scrub for 10-15 seconds, rinse, and dry with a single-use towel or air dryer.
Proper handwashing is essential for food safety.
What does FIFO stand for and why is it important?
FIFO stands for First In, First Out. It ensures older stock is used first to prevent spoilage.
This method helps in managing inventory effectively.
At what temperature should refrigerated food be stored?
Food should be stored at 41°F or lower in refrigeration.
Proper refrigeration slows down the growth of bacteria.
How long can food stay in the temperature danger zone?
Food should not stay in the temperature danger zone for more than 4 hours.
The temperature danger zone is typically between 41°F and 135°F.
What are the ‘big five’ foodborne illnesses?
The ‘big five’ are:
* Norovirus
* Salmonella Typhi
* Shigella spp.
* E. coli
* Hepatitis A
These illnesses are responsible for a significant number of foodborne outbreaks.
What is the minimum cooking temperature for ground meats?
155°F for ground meats (beef, pork, lamb), injected meats, and eggs (for hot holding).
How should food be cooled properly?
Cool food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours.
When should food workers be excluded from working?
Employees should be excluded when they have vomiting, diarrhea, or jaundice, or have been diagnosed with a foodborne illness like Hepatitis A or Norovirus.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt and debris, while sanitizing reduces harmful microorganisms to safe levels.
Understanding the distinction is crucial for food safety and hygiene practices.
How should raw poultry be stored in the fridge?
Raw poultry should be stored on the bottom shelf of the fridge to prevent cross-contamination.
This practice helps avoid contamination of other foods from drippings.
What is the correct minimum internal temperature for fish?
145°F for fish, shellfish, and other seafood.
Proper cooking temperatures are essential for food safety.
What is the proper storage order for food in the fridge?
- Top shelf: Ready-to-eat foods
- Second shelf: Fish, seafood
- Third shelf: Whole cuts of beef, pork, lamb
- Bottom shelf: Raw poultry
What temperature should hot food be held at?
Hot food should be held at 135°F or higher.
