Food Safety Education Month

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					THINGS THAT MAKE YOU SICK

IF YOU CAN‟T STAND THE HEAT…

A KITCHEN DIVIDED

THE BIG CHILL

KEEP IT CLEAN

FOOD FOR THOUGHT

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THESE MICROORGANISMS CAN CAUSE DISEASE

WHAT ARE PATHOGENS?

THIS VIRUS IS THE LEADING CAUSE OF DIARRHEA IN THE UNITED STATES

WHAT IS NORWALK OR NOROVIRUS?

THIS BACTERIUM IS THE MOST COMMON CAUSE OF FOODBORNE DEATHS

WHAT IS SALMONELLA?

E. Coli 0157:H7 IS MOST OFTEN FOUND IN THESE FOOD ITEMS

WHAT ARE RAW MEAT, RAW MILK, AND PRODUCE?

LISTERIOSIS, A BACTERIAL DISEASE, IS ESPECIALLY SERIOUS FOR THESE THREE GROUPS OF PEOPLE

WHAT ARE PREGNANT WOMEN, NEWBORNS, AND ADULTS WITH WEAKENED IMMUNE SYSTEMS?

POTENTIALLY HAZARDOUS FOODS THAT ARE HELD HOT FOR SERVICE MUST BE MAINTAINED AT OR ABOVE THIS TEMPERATURE

WHAT IS 140°F ?

LEFTOVERS MUST BE REHEATED TO THIS TEMPERATURE

WHAT IS 165°F?

THIS INSTRUMENT SHOULD BE USED TO CHECK INTERNAL FOOD TEMPERATURES

WHAT IS A FOOD THERMOMETER?

WHEN USING THIS APPLIANCE, FOOD MAY BE STIRRED, COVERED AND ROTATED TO PREVENT UNEVEN REHEATING

WHAT IS A MICROWAVE?

THE TEMPERATURE RANGE BETWEEN 41°F AND 140°F IS KNOWN AS THIS

WHAT IS THE FOOD DANGER ZONE?

THIS HAPPENS WHEN BACTERIA SPREAD FROM ONE FOOD TO ANOTHER

WHAT IS CROSS-CONTAMINATION?

THE NUMBER OF CUTTING BOARDS NEEDED WHEN PREPARING BOTH RAW MEAT AND PRODUCE

WHAT IS TWO?

COOKED FOODS SHOULD NOT BE PUT ON PLATES THAT ONCE HELD THIS TYPE OF FOOD

WHAT IS RAW?

WHEN STORING GROCERIES, THESE FOODS SHOULD BE STORED SEPARATELY FROM PRODUCE AND READY-TO-EAT ITEMS

WHAT ARE RAW MEAT, POULTRY AND SEAFOOD?

SAUCE THAT HAS BEEN USED TO MARINATE RAW MEAT, POULTRY OR SEAFOOD SHOULD NOT BE USED ON THIS TYPE OF FOOD

WHAT IS COOKED?

REFRIGERATORS SHOULD BE KEPT AT THIS TEMPERATURE

WHAT IS 40°F OR BELOW?

THIS TOOL CAN BE USED TO MAKE SURE YOUR REFRIGERATOR AND FREEZER ARE AT SAFE TEMPERATURES

WHAT IS AN APPLIANCE THERMOMETER?

LARGE AMOUNTS OF THESE SHOULD BE PLACED IN SMALL, SHALLOW CONTAINERS FOR REFRIGERATOR STORAGE.

WHAT ARE LEFTOVERS?

THIS PHRASE DESCRIBES WHAT SHOULD BE DONE WITH QUESTIONABLE FOOD ITEMS

WHAT IS „WHEN IN DOUBT, THROW IT OUT‟?

THESE ITEMS SHOULD BE USED TO KEEP FOODS COLD FOR PICNICS AND OTHER OUTDOOR EVENTS

WHAT ARE ICE, COLD PACKS, AND COOLERS?

THIS TEMPERATURE WATER SHOULD BE USED FOR WASHING HANDS

WHAT IS WARM OR HOT?

WHEN CLEANING KITCHEN UTENSILS OR SURFACES, THIS TYPE OF WATER SHOULD BE USED

WHAT IS HOT AND SOAPY?

EVEN IF IT WILL NOT BE EATEN, THIS PART OF A FRUIT OR VEGETABLE SHOULD BE THOROUGHLY SCRUBBED

WHAT IS THE SKIN OR RIND?

THIS IS THE AMOUNT OF TIME A PERSON SHOULD TAKE TO WASH THEIR HANDS

WHAT IS 20 SECONDS?

USING THIS TYPE OF SOAP MAY PROVIDE EXTRA PROTECTION AGAINST GERMS

WHAT IS ANTIBACTERIAL?

LEFTOVERS FROM A RESTAURANT SHOULD BE REFRIGERATED WITHIN TWO HOURS OF THIS

WHAT IS THE TIME THEY WERE SERVED?

EACH YEAR, APPROXIMATELY THIS MANY PEOPLE BECOME ILL FROM FOODBORNE ILLNESS

WHAT IS 76 MILLION?

THESE TWO DATES ARE HELPFUL IN SELECTING SAFE FOOD AT THE GROCERY STORE

WHAT ARE THE “SELL BY” AND “USE BY” DATES?

1 IN 4 HAMBURGERS WILL TURN THIS COLOR BEFORE REACHING A SAFE INTERNAL TEMPERATURE OF 160° F

WHAT IS BROWN?

THESE FOUR STEPS CAN HELP KEEP YOU SAFE FROM FOODBORNE ILLNESS

WHAT ARE CLEAN, SEPARATE, COOK AND CHILL?


				
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