Food Safety

Raw or under cooked eggs, poultry, or meat can cause illnesses because they often carry

• salmonella
• staph
• botulism
• parisites 

The danger zone, the temperature bacteria grow the best, refers to what temperature range

• 45-165
• 40-140
• 30-130
• 20-120

What environment to bacteria grow best in

• basic (opposite of acidic), moisture, little oxygen
• acidic, dry, hot
• moisture, mild temperature, oxygen, neutral pH
• hot, slight moisture, lots of oxygen 

The safest way to thaw food

• microwave 
• sink under cold running water 
• counter
• refrigerator 

safety practices we use in the kitchen to help prevent the spread of illness

• sanitation
• safety 
• hand washing
• cooking properly 

If you cut vegetables with the same knife you just cut raw meat with and don't wash it well, you can cause illness due to ...

• poor hygiene 
• cross contamination
• off flavors
• sanitizers

Foods that spoil and go bad quickly if left out at room temperature too long are called

• room temperature foods
• bad foods
• perishable 
• shelf-stable

Bacteria doubles in growth every

• 20 minutes 
• 20 seconds
• 30 minutes
• 30 seconds

Food poisoning that can be caused by touching food after wiping your nose

• staph
• salmonella
• botulism 
• parasites 

One of the best ways to prevent food borne illness

• use hand sanitizer 
• wash your hands
• avoid eating while preparing food
• wear gloves