Safe food handling temperatures, cross-contamination prevention, and sanitation vocabulary for kitchen safety.
35 cards · basic cards · AI-written, checked twice. Edit anything.
- What is the safe internal temperature for poultry?
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165 degrees Fahrenheit (74 degrees Celsius)- What is the safe internal temperature for ground beef?
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160 degrees Fahrenheit (71 degrees Celsius)- What is the safe internal temperature for whole cuts of pork?
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145 degrees Fahrenheit (63 degrees Celsius)- What is the safe internal temperature for fish?
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145 degrees Fahrenheit (63 degrees Celsius)- What is the safe internal temperature for eggs?
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160 degrees Fahrenheit (71 degrees Celsius)- What temperature range is called the danger zone?
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40 to 140 degrees Fahrenheit (4 to 60 degrees Celsius)- How long can perishable food sit at room temperature before becoming unsafe?
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Two hours (one hour if room is above 90 degrees Fahrenheit)- Define cross-contamination.
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Transfer of harmful bacteria or allergens from one surface, food, or person to another- How should raw meat be stored to prevent cross-contamination?
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On the lowest shelf of the refrigerator, away from ready-to-eat foods- When should separate cutting boards be used?
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Use one for raw meat and poultry, another for vegetables and ready-to-eat foods- When should hands be washed during food preparation?
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Before starting, after handling raw meat, after touching face or hair, between tasks- What is the proper duration for handwashing?
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At least 20 seconds with soap and warm water- Define cleaning in food safety.
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Removing visible dirt and food residue from surfaces using soap and water- Define sanitizing in food safety.
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Using heat or chemicals to reduce harmful bacteria to safe levels- What water temperature is recommended for handwashing?
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Warm water, as warm as you can comfortably stand
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