Safety and Sanitation Review (Foods A) | Baamboozle - Baamboozle

English 31 Public

Safety and Sanitation

Study Slideshow

Raw or undercooked eggs, meat, fish, or poultry

Salmonella

15

Undercooked pork products

Trichinosis

15

Seafood found in contaminated waters. Imported goods

Hepatitis A

15

Canned food items

Botulism

15

Contaminated ground beef, unpasteurized milk, unwashed fruits and veggies.

E Coli

15

Caused by food HANDLERS. Found in open sores, cuts.

Staphylococcus

15

The "Buffet" Germ

Clostridium Perfringens

15

All poultry products need to be cooked until they reach this internal temperature.

165

10

Ground beef should be cooked at this internal temperature to kill off harmful bacteria.

155

10

Roast beef and roast pork should all be cooked to an internal temperature of

145

10

The danger zone ranges from ____ to _____ degrees

40-140

20

When extinguishing a fire, sprinkle baking soda or salt to help distinguish the flames. NEVER USE ___________!

Water

20

Plastic or glass cutting boards are the best to use in the kitchen because they can be sanitized and disinfected. T or F

True

15

You should wash your hands for ATLEAST ___ to ___ seconds.

20-30

10

Drinking ________________ milk or juices can possibly cause food borne illnesses.

unpasteurized

20

It is okay to refreeze food items after they have already been defrosted. T or F

FALSE

10