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THE SCIENCE OF GOOD COOKING > FOOD SAFETY > Flashcards

Flashcards in FOOD SAFETY Deck (21):
1

SEPARATE RAW AND COOKED

Never place cooked food on a plate or board that has come into contact with raw food.

2

PUT UP A BARRIER

Items that come into contact with both raw and cooked food, like scales and platters, should be covered with aluminum foil or plastic wrap to create a protective barrier.

3

DON'T RINSE RAW MEAT AND POULTRY

This could spread contaminates around your sink.

4

SAFER SEASONINGS

Though bacteria can't live for more than a few minutes in direct contact with salt (which quickly dehydrates bacteria, leading to death), they can live on the edges of a box shaker. Have separate bowl with 4 parts kosher salt (or 2 parts table salt) 1 part pepper.

5

DON'T RECYCLE USED MARINADES

Used marinade is contaminated with raw meat juices and is therefore unsafe to consume.

6

AVOID THE DANGER ZONE

Most bacteria thrive between 40 and 140ºF. Within this danger zone, bacteria double every 20 minutes, quickly reaching harmful levels. Food shouldn't stay out in this zone for longer than 2 hours (1 hour if it's over 90ºF).

7

DEFROST IN FRIDGE

Defrosting should always be done in the refrigerator, not on the counter, where the temperatures are higher and bacteria can multiply readily. Always place on a plate or bowl to avoid liquid contacting other foods.

8

Most food will take how long to thaw?

24 hours; larger items, like whole turkeys, can take far longer - count on about 5 hours per pound.

9

COUNTERINTUITIVE COOLING

Though it may go against your instincts, don't put hot foods in the fridge immediately after cooking; this will raise the temp of the refrigerator, potentially making it hospitable for bacteria to spread.

10

The FDA recommends cooling food to what temp before refrigeration?

70ºF

11

Cooling food on the counter for an hour will reach what temp?

Usually 80 to 90ºF; just warm to the touch.

12

REHEAT RAPIDLY

When food is reheated, it should be brought to the danger zone as rapidly as possible. Don't let it come slowly to a simmer. Bring left over sauces, soups and gravies to a boil and make sure casseroles reach 165 degrees.

13

Where should raw meat be stored?

Wrapped and below any shelves that contain food.

14

Storing temp: fish and shellfish

30 to 34 degrees

15

Storing temp: meat and poultry

32 to 36 degrees

16

Storing temp: dairy products

36 to 40 degrees

17

Storing temp: eggs

38 to 40 degrees

18

Storing temp: produce

40 to 45 degrees

19

USDA on whole cuts of meat, including pork.

Cook to an internal temp of at least 145 degrees and let rest for at least three minutes.

20

USDA on ground meats.

Cook all ground meats to an internal temp of 160 degrees.

21

USDA on all poultry, including ground.

Cook to an internal temp of 165 degrees.

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