Foods
Cross contamination happens when harmful bacteria are passed from contaminated food, dirty utensils, _____, counters, dish towels, ect.
Hands
People can have bacteria on their _____ and skin or in their mouths.
Hands
Cooking or baking foods for the right amount of time until they are very____will kill bacteria
Hot
When entertaining serve hot food buffet style, use a chafing dish of _________ to keep good hot
Slow cooking
To remove bacteria that causes food born illness from your hands, wash them with ____ and running water for at least ____ seconds
Soap and 20
Was hands with ____and _______ before food preparation and after food preparation
Soap and warm water
Fruits and vegetables can be contaminated on the farm by the bacteria from the ____ , water from ponds or rivers, and _______
Soil, animals
Use a clean _____ when tasting food
Spoon
______________ is important as food countinues to cook after it has been removed from the microwave
Standing time
E.coli
Symptoms include, vomiting, headaches, and stomach cramps.
Botulism
Symptoms- doubled or blurred vision , slurred speech, difficulty swallowing, and muscle weakness. Usually results in death. Sources are improperly prepared home canned foods.
Listeria
Symptoms- fever , muscle aches, and diarrhea
Salmonella
Symptoms-severe diarrhea, fever, and abdominal cramps. Sources include raw and undercooked eggs.
At a high enough __________ to kill harmful bacteria that cause foodbron illness
Temputure
Once food is cooked we can control the regrowrh of bacteria by keeping foods at a temperature of_____
140 degrees or above
Use a food thermometer to make sure ground beef has reached a safe temperature of
160 degrees
Cook poultry to _______ as measured by a good thermometer
165 degrees
Reheat cooked foods to at least ___
165 degrees
Food that is in room temperature for more than _______ should be ______
2 or more hours, thrown away
Store foods safely- make sure your fridge is at ________
40 degrees or below
The temperature "danger zone" is the temperature range between _______ and _____
40 degrees, and 140 degrees
The most important way to prevent people from getting sick from food is to be sure that ____ that comes in contact with food is clean
Anything
Sometimes when ______ get into food, the food can make us sick
Bacteria
______ can be spread to food by people with dirty hands, by people who cough and _____ on food.
Bacteria, sneeze
Sanitize with ____ solution
Bleach
Liquid foods, like soups, can be reheated until they____
Boil
Use a _____ while grilling meat, poultry , or fish
Clean plate
Use a _____ to tell if the food is properly cooked
Clean thermometer
Dirty _____ can bring dirt and bacteria into food preparation areas
Clothes
____ temputures will either slow down growth of bacteria or stop them from growing but will not _____ them
Cold and kill
For food to be safe it's I'mportant to keep
Cold food cold and hot food hot
Make sure there are no _____ in food. Stir and rotate for even cooking
Cold spots
___ is not an indicator of whether food is safe to eat
Color
Sauce that is used as a marinade should not be used on ______ foods. Unless boiled before serving
Cooked
Always marinate food in the refrigerator not on the _______
Counter
food borne illness can be a result of
Cross contamination
Was the _______ throughly between uses in the _____where the hot water will sanatize
Cutting board, dishwater
Wash hands often. Clean counters, _________ and cooking utensils before preparing food and after preparing each different type of food
Cutting boards
Bacteria grow rapidly in the
Danger zone
uncooked hamburger or raw meet is a symptom to
E.coli
To avoid cross contamination when setting the table, do not touch ____ surfaces with bare hands
Eating
Cook _____ until the yolk and white are firm
Eggs
Food should be measured with a
Food thermometer
Harmful bacteria are more likely to be found on raw meat, poultry, fish or eggs, and raw _____ and vegetables
Fruits
Cross-Comtamination is___
How bacteria is spread
It is important to cook for to a safe ____
Internal temperature
By storing meat below ready to eat foods this prevents ____ from the meat, fish or poultry that could caintain bactreria, to drip onto other foods
Juices
Throughly cooking foods at high temperatures will _____ most bacteria
Kill
Bacteria ________ in number by dividing in 2, then in 2 again. They grow very fast. To grow, bacteria need food, water, warmth, and time. Many bacteria grow best at _____ temputure
Multiply, room
Rinse fresh fruits and vegetables dry with a
Paper towel
Place meats, poultry and fish in ______ to separate them from other foods
Plastic bags
Don't eat _____
Raw eggs
When ___, _____,or_____ touches salad greens during preparation, bacteria may be spread from the meat to the salad
Raw meat, poultry,or seafood
You can prevent cross contamination when foods are stored in the __________ by always storing meat fish or poultry on shelves _____
Refrigerator, below ready to eat foods
Many harmful bacteria grow at _____ temperature
Room
It is important to keep your hands clean because you cannot ______ or _____ or feel bacteria
See , smell
We cannot tell by just looking at the food if it can make us sick. The bacteria are just too small to ____ and you cannot ____ them
See and smell
Use _____ cutting boards
Separate
When shopping ____for raw meat, poultry, and fish from other foods in your grocery cart
Separate
________ uncooked meats and poultry from vegetables, cooked foods, and ready to eat meals
Separate
Always clean dishes and utensils to ____ food
Serve
Most prepared foods are microwave foods, and are not ready to eat right out of the container, but must be cooked through. Read _______
The package directions
Foods are properly cooked when they are heated for long enough
Time
Don't wipe hand soap on_____or ______
Towel, dirty apron
Keep surfaces and ____ clean
Utensils
Don't ____ raw poultry
Wash
Not all microbes will make us sick. Some bacteria (____) are used to make foods that we eat, including _____, bread, Salami, and pickles
Yeast, yogurt
It's a good idea to wear a clean_____ owner clean clothed
apron