| A | B |
|---|
| Which is harder to treat intoxication or infection | Intoxication - TOXIC |
| pork, steak, fish | 145 |
| The number one way people get sick from food | Viruses |
| True or false you should use the freshest ingredients possible | False - FIFI first in first out use the oldest first |
| physical contamination | physical = body hair, fingernail |
| biological contamination | microorganisms . bacteria, viruses |
| chemical contamination | cleaners, polishes |
| Food Temperature Danger Zone | 41-135 degerees. below freezes bacteria, above kills bacteria, in between active |
| Why does ground beef have to be cooked at a higher temp. | the bacteria that was on the outside is ground and mixed up now on the inside |
| What is the maximum amount of time food should stay in the danger zone | no more than 4 hours |
| Why does it matter how foods are stored in the fridge or cooler | If stored wrong you get cross contamination, foods leaking on other foods |
| FAT TOM | conditions bacteria need to live and grow |
| infection | bacteria in the body |
| intoxication | toxins that you get in the body by eating or drinking |
| TCS | time temperature control safety |
| safest way to thaw food | cooler |
| How quickly should you cool down foods for example cooking soup then putting it in the freezer | UNDER 4 hours |
| Safe ways to thaw large containers of food | Ice bath, put in smaller containers then put in water no more than 2 inches deep |
| FIFO | first in first out - a storage method, never use thefreshest always use the older stuff first |
| eggs | 155 |
| ground turkey | 165 |
| reheated food | heat to 165, hold at 135 |
| hot food HELD | 135 or above |
| cold food HELD | 41 or below |
| stock the fridge | top - ready to eat food, lettuce, apples, 2nd shelf steak, pork, fish 3rd shelf ground beef, 4th shelf ground turkey, poultry |
