THE ABC'S OF FOOD SAFETY

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

Answer 1

Here's the completed text with the missing information filled in:

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THE ABC'S OF FOOD SAFETY

Kitchen countertops are as dirty as most bathrooms. 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 75% of reported outbreaks.

Name 3 items that can contaminate food:

1. Raw meat or poultry
2. Unwashed fruits and vegetables
3. Contaminated utensils or cutting boards

→ 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 not a replacement.

CROSS CONTAMINATION → Cross contamination is the transfer of harmful bacteria or pathogens 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, EVER!"

IMPROPER SANITATION 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? → 165°F is the proper cooking temperature for poultry, and 165°F for leftovers.

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.

Washing removes food, grease, and other soil.

Rinsing removes soap and bits of food.

Sanitizing removes any bacteria left behind.