1. Food Safety FACS 8
Mrs. Otos

2. Clean: Wash Hands & Surfaces
Hot soapy water, 20 seconds (happy birthday 2x), between fingers and under nails.
Wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.

3. Separate: Don’t Cross-Contaminate
Improper handling of raw meat, poultry, seafood and eggs can spread harmful bacteria spread throughout the kitchen. 
Separate raw meat, poultry, seafood and eggs from other foods in your grocery cart an in your refrigerator.
Use one cutting board for fresh produce and a separate one for raw meat, poultry or seafood.
Never place cooked food on a plate that held raw meats.

4. Cook: Cook to the Correct Internal Temperature
Cooking helps kill the harmful bacteria that cause foodborne illness.
Use a food thermometer to measure the internal temperature of cooked foods.
Make sure there are no cold spots in food.

5. Danger Zone
The range of temperatures where bacteria grow the greatest. °F
Foods either need to be cooked/reheated or put in the fridge/freezer to stop bacteria from growing.

6. Chill: Refrigerate Promptly
Cold temperatures slow the growth of harmful bacteria.
40F or below 0F or below
Never defrost food at room temperature.
3 safe ways to defrost food: in the refrigerator, in cold water, and in the microwave.
Leftovers go in shallow containers for quicker cooling in the refrigerator.

7. Sanitation
Keeping free from unclean conditions or germs for the prevention of disease.

8. Personal Hygiene
Keeping yourself clean.
Warm soapy water, 20 seconds (happy birthday 2x), between fingers and under nails.

9. Contamination
Being infected with bacteria because of contact with unclean people or equipment.

10. Cross - Contamination
A clean food/surface that comes into contact with an unclean surface/item

11. Perishable
Foods that generally require refrigeration; such as eggs, meat, and milk.

12. Foodborne Illness:
Illness caused by bacteria or other toxins in food, typically with vomiting and diarrhea.

13. Salmonella
Caused by a bacteria found in animal products such as eggs, meat, dairy, products and poultry.

14. E-coli
A serious type of food borne illness caused by a bacteria found in contaminated water and raw or under cooked ground beef.

15. Virus
A microorganism that cannot grow or reproduce without a living cell.
Which is a virus—a cold or a sinus infection?