Core food safety concepts such as safe cooking temperatures, cross-contamination, and proper food storage, one concept per card.
35 cards · basic cards · AI-written, checked twice. Edit anything.
- What is the safe internal temperature for chicken?
- 165°F (74°C)
- What is the safe internal temperature for ground beef?
- 160°F (71°C)
- What is the safe internal temperature for fish?
- 145°F (63°C)
- What is the safe internal temperature for pork?
- 145°F (63°C)
- What is cross-contamination in food preparation?
- The transfer of harmful bacteria from one food to another, or from hands or equipment to food
- Why should you use separate cutting boards for raw meat and vegetables?
- To prevent bacteria from raw meat from spreading to foods that won't be cooked
- What temperature range should a refrigerator be kept at?
- 40°F (4°C) or below
- What temperature should a freezer maintain?
- 0°F (-18°C) or below
- What is the safest way to thaw frozen food?
- In the refrigerator overnight, or in cold water changed every 30 minutes
- Why is thawing food on the counter at room temperature unsafe?
- Bacteria multiply rapidly in the warm outer layer while the inside remains frozen
- What temperature should hot foods be held at during service?
- 140°F (60°C) or above
- What temperature should cold foods be held at during service?
- 40°F (4°C) or below
- What is the temperature danger zone for bacteria growth?
- 40°F to 140°F (4°C to 60°C)
- How long can cooked food safely sit at room temperature?
- No more than 2 hours (1 hour if above 90°F)
- How long can most cooked foods stay fresh in the refrigerator?
- 3 to 4 days
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