Food borne Illness: ❌ outbreaks occur due to improper handling and cooking at food-service establishments ❌ due to improper handling and cooking at home ❌ food manufacturing defects
Food prep + storage: Select all correct instructions
Wash hands, surfaces, cutting boards and towels often with hot soapy water
Defrost food in the refrigerator or microwave
Defrost or marinate at room temp
Separate raw meat from ready-to-eat and perishable foods
Use separate plates and utensils for raw and cooked products
Cross contaminate
Use an instant read thermometer to accurately measure doneness of meat
Test thinnest part of roast
Test horizontal on patty
Food borne pathogens are: Salmonella, clostridium botulinum, campylobacter jejuni, listeria monocytogenes, eschericia coli
Food hazards ❌ contamination naturally occurring ❌ environmental ❌ ❌ residue food ❌
Proper cooking temperature: Steaks and roasts ❌- medium rare or medium Ground beef ❌- well done or no pink Ground poultry ❌ Poultry cook ❌ Reheating foods ❌
Proper storage temperature Refrigerate food within ❌ Refrigerator ❌ degrees Freezer ❌ degrees Don't overstock refrigerator
HACCP stands for:
Helpful Acid Conduct Cooking Practice
Hazard Analysis Critical Control Point
Hazard Analysis Continuous Control Priority
Food Processing R A T I
