Food 1010: Food Safety Orientation

Dry ingredients are best be stored in an airtight container in a dry cupboard. Never store food items under the sink where they could be contaminated by dripping plumbing! Leaving it out could pose a tripping hazard!

There are many ways that cross-contamination can happen. It is important that raw and cooked foods are carefully separated and contact is avoided between meats and other foods during preparation. Surfaces and equipment must be carefully sanitized. Handwashing is very important to minimize the spread of infection from workers who may be ill.

FIFO = First In, First Out. The food items with the soonest expiration date are placed to the front of the shelf to ensure they are used before fresher foods that will last longer.

The goal is to keep out moisture so that dry ingredients retain their freshness. Pest such as rodents or weevils can invade dry ingredients that are not properly sealed.

The "Danger Zone" refers to the temperature range at which bacteria can grow rapidly, increasing the risk of foodborne illnesses. Temperatures between 4 degrees and 60 degrees Celsius provide an ideal environment for bacteria to multiply. Below 4 degrees Celsius, bacterial growth slows down, and above 60 degrees Celsius, most bacteria are killed. Therefore, the correct answer is between 4 degrees and 60 degrees Celsius.

Food must never be left to sit in warm water to thaw. bacteria love to reproduce in warm, wet environments!

The best before date on a package indicates that the food will be freshest up until that date, but it can still be consumed with caution after the date has passed. It does not mean that the food will be rotten or that it should be discarded promptly on that date. The purpose of the best before date is to inform consumers about the period during which the food is expected to retain its quality and freshness. It is not a ploy by food packers to make people buy products more frequently than necessary.

The best way to prevent food-borne illness is to cook meat adequately and sanitize the kitchen surfaces and equipment regularly. Cooking meat to the appropriate temperature kills harmful bacteria that may be present. Sanitizing kitchen surfaces and equipment helps to eliminate any bacteria or contaminants that could come into contact with food. By following both of these practices, the risk of food-borne illness can be significantly reduced.

Chemical products should never be kept in the same cupboard as food items! It is important that they are kept in their original or properly labelled containers to avoid accidental misuse. The cupboard should be safely secured to prevent access by unauthorized people.

Foods should not be kept at room temperature more than two hours. more than that and bacteria mayt reproduce to dangerous levels.

In order to avoid spoilage refridgerated foods must be kept between o and 4 degrees celcius. Be careful to pay attention to whether you are reading your thermometer in fehrenheit or celcius- the scales are completely different!

Foods should always be placed in small, shallow containers so that they cool more quickly. Airtight lids should be chosed whenever possible.

Chicken is most often the cause of camphylobacter- related illness. Other meats are sometimes implicated, as well as contaminated milk or produce.

The danger zone refers to temperatures at which bacteria can multiply rapidly and food may be held for up to two hours. This means that if food is left in the danger zone temperature range for more than two hours, it increases the risk of bacterial growth and potential foodborne illnesses. Therefore, both options b and c are correct as they accurately describe the danger zone.

It is best to place veggies on the highest shelf where other foods (even leftovers or other cooked foods) can not drip on them. Raw meat should always be kept below other foods so that it can not drip down and contaminate any other foods.

bostulism affects the nerves of the body, which is why it causes nuerological symptoms. It is important to recognize these symptoms as possible food-borne illness, since they are different than the intestinal illness that most people associate with food-borne illnesses.

E coli poisoning has been often linked to ground beef, however people are getting sick more and more often from eating contaminated produce such as lettuce and sprouts.

In order to avoid spoilage frozen foods must be kept at minus 18 degrees celcius or colder. Be careful to pay attention to whether you are reading your thermometer in fehrenheit or celcius- the scales are completely different!

Norovirus can be spread very easily between infected people, through contaminated food, or through contaminated water.

Listeriosis is particularly dangerous for pregnant women and newborns. It can cause both intestinal infections and infections of the brain or spinal cord. This bacterial infection is caused by the bacterium Listeria monocytogenes and can be contracted through contaminated food, such as unpasteurized dairy products, deli meats, and soft cheeses. Pregnant women are at a higher risk of severe illness or complications due to their weakened immune systems during pregnancy. Newborns can also be infected if the mother contracts listeriosis during pregnancy. Therefore, it is important for pregnant women to avoid high-risk foods and practice proper food safety measures to prevent listeriosis.