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Food Prep Safety
CH 21
| Question | Answer |
|---|---|
| groups who are a greater risk for foodborne illness. | Infants, children and pregnant women. |
| Bacteria that can cause foodborne illness. | E coli, salmonella |
| How long you should wash hands. | 20 seconds |
| What you should use when washing hands. | Warm water and soap. |
| What you should do with a cutting board that is scratched. | Replace it. |
| Spreading bacteria from raw foods to other foods. | Cross-contamination. |
| How often garbage should be emptied. | Daily |
| Food Danger Zone | 40 degrees to 140 degrees |
| When bacteria are destroyed. | When heated to 160 degrees. |
| Where pets should be when food is being prepared. | Outside of the kitchen. |
| How hands should be dried after washing. | With a paper towel. |
| What should be used to cover cuts while cooking. | Plastic bandage. |
| How you should cough or sneeze. | Into your arm or elbow. |
| When in Doubt | Throw it out. |
| What will happen to food that is spoiled. | Bad smell, appearance, taste or texture. |
| Temperature for freezer | zero degrees. |
| Temperature for refrigerator | 33-39 degrees. |
| Foods that don't freeze well. | Mayonnaise, jello, dairy |
| Length of time to keep leftovers. | 2-3 days |
| Length of time food can be left out at room temperature | two hours. |
| Food that should be put away first after shopping | frozen food |
Created by:
sueroberts
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