Safety and Sanitation Latest Update with Verified Solutions

Safety and Sanitation Latest Update with Verified Solutions Salmonella caused by raw eggs and undercooked/raw poultry botulism caused by poorly canned food, possibly honey for babies hepatitis A caused by food infected with human fecal matter (human poop) e-coli caused by undercooked ground beef, fecal matter on foods staphylococci similar to a nasty flu or cold, caused by people not washing their hands after sneezing/coughing; human mucous and skin cells cross contamination passing bacteria from one surface to another food borne illness illness caused by contaminated or bad food NDVs nausea, diarrhea, vomiting; the common symptoms of most food borne illnesses danger zone the temperature range where bacteria can grow in foods; 41-135 degrees F 165 degrees F internal temperature for all poultry, leftovers and reheated foods 155 degrees F internal temperature for all ground meat (i.e. ground beef) 40 degrees F cold storage of foods must be 40 degrees or below 0 degrees F proper freezer temperature Sharp knives The most safe form of a knife because it uses less pressure 20 seconds time you should wash your hands with hot, soapy water Direct pressure When treating a cut, apply this to stop the bleeding treatment for a 1st/2nd degree burn Run under cool water or apply a cool, damp cloth How to put out a grease fire Metal lid, baking soda, turn off the heat, fire extinguisher, lots of salt 145 degrees F internal temperature for solid cuts of meat and seafood deadly gas mixing chlorine with any product containing ammonia will create this step stool tool used for reaching high objects lower shelves place to store heavy items common kitchen accidents cuts, spills and burns water never put this on a grease fire Spills clean these up immediately to avoid falls steam burns caused by hot vaporized water; open the lids away from you to avoid these dull knives the most dangerous type of knife washing hands the most effective prevention of food-borne illness when in doubt throw it out clostridium perfringens time/temperature abused foods campylobacter raw milk norovirus infected handler FATTOM conditions bacteria need to grow pathogens bad bacteria that cause food borne illness drinking glasses wash these first