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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. | ![]() |
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b. Defrost foods in the refrigerator, microwave, or under running water. Never defrost food on the kitchen counter. | ![]() |
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c. Keeping work areas free from dirt or bacteria. | ![]() |
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d. Foods that can become unsafe or spoil quickly if not refrigerated or frozen | ![]() |
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e. Cleanliness, keeping yourself clean. | ![]() |
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f. Perishable food should not be left at room temperature longer than two hours. | ![]() |
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g. Food that contains harmful bacteria. | ![]() |
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h. Cooking food to a safe internal temperature | ![]() |
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i. Sickness caused by eating contaminated food, sometimes called food poisoning. | ![]() |
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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.
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