Question
are as dirty as most bathrooms. An estimated
people in the United States die from food poisoning each year.
→ Inappropriate consumer handling and preparation practices in the home cause approximately
of reported outbreaks.
Name 3 items that can contaminate food:
1.
2.
3.
→ Chemical hazards that could be carelessly introduced to food are cleaning or pesticide products
like bleach, soap or bug spray.
cause the most foodborne illnesses but can be prevented with SAFE
FOOD PRACTICES
→ Bacteria levels can DOUBLE every
minutes
IMPROPER (OR NO) HAND WASHING
→ Proper hand washing is considered the single best way to prevent the spread of disease
→ Proper hand washing removes
% of bacteria
→ Alcohol based hand sanitizers are a good SUPPLEMENT to hand washing but
replacement
a
CROSS CONTAMINATION
→ Cross contamination is the transfer of harmful _
from one place to another
→ Just rinsing the cutting board will NOT remove the bacteria and ideally you would use an entirely
different board for items that will not be cooked
→ "DON'T CROSS CONTAMINATE,
!"
IMPROPER SANITAZTION
means using either extreme heat or chemicals such as bleach or
ammonia
IMPROPER HOLDING TEMPERATURES
→ Keeping warm food warm and cold food cold AKA out of the danger zone
IMPROPER COOKING TEMPERATURES
→ We must cook potentially hazardous foods to specific temperatures in order to kill bacteria
→ What is the proper cooking temperature for poultry and leftovers?
→
is NOT a good indicator of proper cooking!
THAWING FROZEN FOODS
→ At home the best way to thaw is in the
_ Defrosting in the microwave
is also acceptable and fast
→ Foods may be thawed under cold running water to wash away contaminates and finally thawing
can be done as part of the
process for some foods
→ Leaving food out on the counter to thaw is NOT a good practice
removes food, grease and other soil
removes soap and bits of food
removes any bacteria left behind
people in the United States die from food poisoning each year.
→ Inappropriate consumer handling and preparation practices in the home cause approximately
of reported outbreaks.
Name 3 items that can contaminate food:
1.
2.
3.
→ Chemical hazards that could be carelessly introduced to food are cleaning or pesticide products
like bleach, soap or bug spray.
cause the most foodborne illnesses but can be prevented with SAFE
FOOD PRACTICES
→ Bacteria levels can DOUBLE every
minutes
IMPROPER (OR NO) HAND WASHING
→ Proper hand washing is considered the single best way to prevent the spread of disease
→ Proper hand washing removes
% of bacteria
→ Alcohol based hand sanitizers are a good SUPPLEMENT to hand washing but
replacement
a
CROSS CONTAMINATION
→ Cross contamination is the transfer of harmful _
from one place to another
→ Just rinsing the cutting board will NOT remove the bacteria and ideally you would use an entirely
different board for items that will not be cooked
→ "DON'T CROSS CONTAMINATE,
!"
IMPROPER SANITAZTION
means using either extreme heat or chemicals such as bleach or
ammonia
IMPROPER HOLDING TEMPERATURES
→ Keeping warm food warm and cold food cold AKA out of the danger zone
IMPROPER COOKING TEMPERATURES
→ We must cook potentially hazardous foods to specific temperatures in order to kill bacteria
→ What is the proper cooking temperature for poultry and leftovers?
→
is NOT a good indicator of proper cooking!
THAWING FROZEN FOODS
→ At home the best way to thaw is in the
_ Defrosting in the microwave
is also acceptable and fast
→ Foods may be thawed under cold running water to wash away contaminates and finally thawing
can be done as part of the
process for some foods
→ Leaving food out on the counter to thaw is NOT a good practice
removes food, grease and other soil
removes soap and bits of food
removes any bacteria left behind
Answers
GPT-4o mini
Here's a completion of the text with appropriate answers based on common knowledge regarding food safety and hygiene:
---
An estimated **3,000** people in the United States die from food poisoning each year.
→ Inappropriate consumer handling and preparation practices in the home cause approximately **60%** of reported outbreaks.
Name 3 items that can contaminate food:
1. Raw meat
2. Eggs
3. Unwashed fruits and vegetables
→ Chemical hazards that could be carelessly introduced to food are cleaning or pesticide products like bleach, soap, or bug spray. **Bacteria** cause the most foodborne illnesses but can be prevented with SAFE FOOD PRACTICES.
→ Bacteria levels can DOUBLE every **20 minutes**.
**IMPROPER (OR NO) HAND WASHING**
→ Proper hand washing is considered the single best way to prevent the spread of disease.
→ Proper hand washing removes **99%** of bacteria.
→ Alcohol-based hand sanitizers are a good SUPPLEMENT to hand washing but **should not be a** replacement.
**CROSS CONTAMINATION**
→ Cross-contamination is the transfer of harmful **microorganisms** from one place to another.
→ Just rinsing the cutting board will NOT remove the bacteria, and ideally, you would use an entirely different board for items that will not be cooked.
→ "DON'T CROSS CONTAMINATE, **IT'S DANGEROUS!**"
**IMPROPER SANITIZATION**
means using either extreme heat or chemicals such as bleach or ammonia.
**IMPROPER HOLDING TEMPERATURES**
→ Keeping warm food warm and cold food cold, AKA out of the danger zone.
**IMPROPER COOKING TEMPERATURES**
→ We must cook potentially hazardous foods to specific temperatures in order to kill bacteria.
→ What is the proper cooking temperature for poultry and leftovers?
→ **Poultry should be cooked to 165°F (74°C) and leftovers to 165°F (74°C).**
**Color** is NOT a good indicator of proper cooking!
**THAWING FROZEN FOODS**
→ At home, the best way to thaw is in the **refrigerator**. Defrosting in the microwave is also acceptable and fast.
→ Foods may be thawed under cold running water to wash away contaminants and finally, thawing can be done as part of the **cooking** process for some foods.
→ Leaving food out on the counter to thaw is NOT a good practice.
**Cleaning** removes food, grease, and other soil.
**Rinsing** removes soap and bits of food.
**Sanitizing** removes any bacteria left behind.
---
This format retains the original context while providing the appropriate information regarding food safety measures.
---
An estimated **3,000** people in the United States die from food poisoning each year.
→ Inappropriate consumer handling and preparation practices in the home cause approximately **60%** of reported outbreaks.
Name 3 items that can contaminate food:
1. Raw meat
2. Eggs
3. Unwashed fruits and vegetables
→ Chemical hazards that could be carelessly introduced to food are cleaning or pesticide products like bleach, soap, or bug spray. **Bacteria** cause the most foodborne illnesses but can be prevented with SAFE FOOD PRACTICES.
→ Bacteria levels can DOUBLE every **20 minutes**.
**IMPROPER (OR NO) HAND WASHING**
→ Proper hand washing is considered the single best way to prevent the spread of disease.
→ Proper hand washing removes **99%** of bacteria.
→ Alcohol-based hand sanitizers are a good SUPPLEMENT to hand washing but **should not be a** replacement.
**CROSS CONTAMINATION**
→ Cross-contamination is the transfer of harmful **microorganisms** from one place to another.
→ Just rinsing the cutting board will NOT remove the bacteria, and ideally, you would use an entirely different board for items that will not be cooked.
→ "DON'T CROSS CONTAMINATE, **IT'S DANGEROUS!**"
**IMPROPER SANITIZATION**
means using either extreme heat or chemicals such as bleach or ammonia.
**IMPROPER HOLDING TEMPERATURES**
→ Keeping warm food warm and cold food cold, AKA out of the danger zone.
**IMPROPER COOKING TEMPERATURES**
→ We must cook potentially hazardous foods to specific temperatures in order to kill bacteria.
→ What is the proper cooking temperature for poultry and leftovers?
→ **Poultry should be cooked to 165°F (74°C) and leftovers to 165°F (74°C).**
**Color** is NOT a good indicator of proper cooking!
**THAWING FROZEN FOODS**
→ At home, the best way to thaw is in the **refrigerator**. Defrosting in the microwave is also acceptable and fast.
→ Foods may be thawed under cold running water to wash away contaminants and finally, thawing can be done as part of the **cooking** process for some foods.
→ Leaving food out on the counter to thaw is NOT a good practice.
**Cleaning** removes food, grease, and other soil.
**Rinsing** removes soap and bits of food.
**Sanitizing** removes any bacteria left behind.
---
This format retains the original context while providing the appropriate information regarding food safety measures.