FOOD SAFETY

To avoid cross-contamination, never place ___ food on a plate which has previously held ___ meat, poultry or seafood.

To avoid cross-contamination, always wash hands, cutting boards and food prep surfaces with ___ after they come in contact with raw meat, poultry or seafood.

To avoid cross-contamination, never scoop ice with your ___. Always use an ice scoop or tongs to get ice.

To avoid cross-contamination, do not hold ___ by the part that comes into contact with food.

To avoid cross-contamination, use ___ to serve ready-to-eat foods like bagels.

To avoid cross-contamination, change ___ after handling raw meat, poultry and seafood. To avoid cross-contamination, always change gloves after they get dirty/torn

The best way to control microbe growth is to control the factors of ___.

Considered to be the temperature danger zone.

Foods should not be in the temperature danger zone for more than this amount of time.

Foods in the temperature danger zone for more than this amount of time should be thrown out.

When checking the internal temperature of food, always check the ___ of the food.

The minimal internal temperature requirement for seafood, beef, veal, lamb and pork.

The minimal internal temperature requirement for ground meats.

The minimal internal temperature requirement for poultry and reheating foods.

Refrigerators should be kept at this temperature or lower.

Freezers should be kept at this temperature or lower.

When storing food, ___ properly.

The safest method for thawing foods.

To thaw foods safely, run it under ____.

When using this food thawing techniques, foods must be used immediately.

Foods can safely be thawed as part of the ___.

Transferring harmful bacteria from one food to another or from one food to another source such as hands.

Food that contains harmful bacteria

Sickness caused by eating contaminated food; sometimes called food poisoning. 5,000 deaths

Defrost foods in the refrigerator, microwave or running cold water. Never defrost foods on the counter. ALWAYS thaw meat in refrigerator, microwave (cook completely afterwards), in cold running water below 70F

Keeping food work preparation area clean, free from dirt and bacteria. 180 °F to kill germs

Cooking food to the designated safe internal temperature.

Use to safely know food is cooked to a safe internal temperature.

Cannot be seen, smelled or tasted, but contaminate food.

After touching face, hair, clothing, using the restroom, coughing, blowing nose.

Elderly, infants and young children, pregnant women and persons with weak immune systems

Clean, separate, cook, chill

2 or more people have same symptoms after eating the same food, investigation of state & local regulatory authorities, confirmed by lab test

improper holding temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food source

infants, young children, pregnant women, elderly, people chronically ill

transportation of harmful substances to food by: hands (touch raw meat ~ then ready to eat foods), surfaces (cutting boards, cleaning cloths), raw or contaminated foods (drip fluids on cooked ready to eat foods), poor personal hygiene (wash hands after restroom, cough/sneeze, touch or scratch face, do NOT work while sick)

bacteria grow in warm, moist, protein rich environment between 41F and 135F KEEP FOODS BELOW 41F AND ABOVE 135F

wash hands after restroom, sneeze, cough, touch hair, etc..., clean clothes, no baggy sweatshirts, coats, closed toed shoes

don't wait refrigerate, wash hands as soon as get home, refrigerate/freeze meat, fish, poultry immediately, Freezers be at 0F, Refrigerator below 41F, store meat, eggs on plate lowest shelf of refrigerator, wash hands after handling raw meat, canned goods~dry, cool, clean area~new items in back of old items, fresh produce refrigerate

keep it separated! don't cross-contaminate, proper hand washing, clean equipment, never thaw foods at room temperature, if use microwave to thaw~cook immediately, wash surfaces~spray with disinfectant to sanitize,

cook food to recommended internal temperature to destroy bacteria, use thermometer, avoid interrupted cooking, use microwave safe containers, rotate & stir microwave foods, check thickest part or center of food items with thermometer~calibrated weekly~place in container of ice water check reading of 32F

Keep hot foods hot, cold foods cold, never leave Potentially Hazardous foods at room temperature longer than 2 hours, hot foods above 135F, cold foods below 41F, designated utensils for each item, keep batches of food items separate, put out small amounts of product on buffet at a time, replenish as needed, products served to guests should not be reused.

*Wrap or Cover Food *Store refrigerated raw meat, poultry, seafood separately from ready to eat food *Store ready-to-eat food above raw meat, poultry, and seafood Store raw meat, poultry, and seafood in coolers in the following top-to-bottom order: seafood (top) whole cuts of beef & pork ground meat & ground fish whole and ground poultry (bottom) Based off minimum internal cooking temperature of each food. (Low to High)

3 STEP: wash rinse sanitize air dry- no towel

sick? STAY HOME. can accidentally spread viruses