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