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5 Cards in this Set
- Front
- Back
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The temperature range that is considered the Danger Zone
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o 1°F - 135°F (5°C - 57°C)
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2. The federal agency responsible for the food safety
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o Food Safety and Inspection Service (FSIS)
o U.S. Food and Drug Administration (FDA) o Centers for Disease Control and Prevention (CDC) |
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3. Examples and characteristics of Potentially Hazardous Foods
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o Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption
o A PHF is a food that: • Contains moisture - usually regarded as a water activity greater than 0.85 • Contains protein • Is neutral to slightly acidic - typically having a pH between 4.6 and 7.5 o Examples of PHFs are: • Meat (beef, pork, lamb) • Poultry (chicken, turkey, duck) • Fish • Shellfish and crustaceans • Eggs (except those treated to eliminate Salmonella) • Milk and dairy products • Heat-treated plant food (cooked rice, beans, or vegetables) • Baked potatoes • Certain synthetic ingredients • Mushrooms • Raw sprouts • Tofu and soy-protein foods • Untreated garlic and oil mixtures |
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4. Know the four steps to food safety
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1. Clean
2. Separate 3. Cook 4. Chill |
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5. Causes of foodborne illness
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Bacteria
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