Essential Food Safety Practices

Front

Illness caused by consuming contaminated food

Back

Foodborne Illness

Front

Transfer of harmful bacteria from one food to another

Back

Cross-Contamination

Front

40°F to 140°F (4°C to 60°C)

Back

Danger Zone Temperature

Front

First In, First Out (food storage method)

Back

FIFO

Front

Microorganism that causes disease

Back

Pathogen

Front

Foods that spoil quickly, like meat and dairy

Back

Perishable Foods

Front

20 seconds with soap and water

Back

Hand Washing

Front

Bottom shelf of the refrigerator

Back

Raw Meat Storage

Front

165°F (74°C)

Back

Cooking Temperature for Poultry

Front

Tool to check internal temperature of food

Back

Food Thermometer