|
1. Two Hour Rule | a. The transfer of harmful bacteria from one food to another. Harmful bacteria can also be transferred to food from another source, such as hands. | |
2. Personal Hygiene | b. Defrost foods in the refrigerator, microwave, or under running water. Never defrost food on the kitchen counter. | |
3. Perishable Food | c. Keeping work areas free from dirt or bacteria. | |
4. Cross-Contamination | d. Foods that can become unsafe or spoil quickly if not refrigerated or frozen | |
5. Contaminated Food | e. Cleanliness, keeping yourself clean. | |
6. Danger Zone | f. Perishable food should not be left at room temperature longer than two hours. | |
7. Foodborne illness | g. Food that contains harmful bacteria. | |
8. The Thaw Law | h. Cooking food to a safe internal temperature | |
9. Sanitation | i. Sickness caused by eating contaminated food, sometimes called food poisoning. | |
10. Thorough cooking | j. The range of temperatures at which most bacteria multiply rapidly--between 40° and 140° Fahrenheit. | |
* Distributed July 1998 for use in September 1998 as part
of the International Food Safety Council's
National Food Safety Education Month.
Email this Page To a Friend |