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1. Special care should be taken to wash hands, work surfaces and equipment with _______ after handling raw, poultry and seafood and before handling __ foods or foods that _______. (V-212).

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1. Special care should be taken to wash hands, work surfaces and equipment with _______ after handling raw, poultry and seafood and before handling __ foods or foods that _______. (V-212)


1. Special care should be taken to wash hands, work surfaces and equipment with _______ after handling raw, poultry and seafood and before handling __ foods or foods that _______.

Hot soapy water

cooked

will be eaten without cooking







4. What is cross contamination? foods.

It is the spread of harmful bacteria from one surface to another.


5. ____ _____ agricultural products such as meat, fish and poultry can carry bacteria which can cause illness. (V-213)


5. ____ _____ agricultural products such as meat, fish and poultry can carry bacteria which can cause illness.

All raw


6. When raw meat, poultry or fish or their juices touch ___ foods or foods such as salad ingredients that ____, these foods can be cross-contaminated. (V-213)


6. When raw meat, poultry or fish or their juices touch ___ foods or foods such as salad ingredients that ____, these foods can be cross-contaminated.

Cooked

won’t be cooked



7. Is is safe to buy uncooked, pre-stuffed meat and poultry?

The USDA recommends against purchasing previously stuffed fresh whole poultry because these items are highly dense and perishable




9. Since repeated handling can introduce bacteria into meat and poultry, it’s best to _________________. (V-215)


9. Since repeated handling can introduce bacteria into meat and poultry, it’s best to _________________.

Leave a product in the store wrap




11. For long-term freezing, overwrap with _______, _______ or ______ to protect from freezer burn. (V-215)


11. For long-term freezing, overwrap with _______, _______ or ______ to protect from freezer burn.

Aluminum foil, a plastic bag, freezer paper


12. For long term freezing, overwrap meat with with aluminum foil, a plastic bag or freezer paper to protect the meat from ________ . (V-215)


12. For long term freezing, overwrap meat with with aluminum foil, a plastic bag or freezer paper to protect the meat from ________ .

Freezer burn


13. If a package is too large for your needs, ____ the contents, ___ and ___ what you don’t plan to cook . (V-215)


13. If a package is too large for your needs, ____ the contents, ___ and ___ what you don’t plan to cook .

Divide, wrap, freeze






16. When handling leftover cooked meat dishes, the goal is to ________ to slow bacterial growth. (V-217)


16. When handling leftover cooked meat dishes, the goal is to ________ to slow bacterial growth.

Cool the food as quickly as possible


17. When handling leftover cooked meat dishes, the goal is to cool the food as quickly as possible to __________ . (V-217)


17. When handling leftover cooked meat dishes, the goal is to cool the food as quickly as possible to __________ .

Slow bacterial growth


18. When handling leftover cooked meat dishes, divide large amounts of leftovers into _____, _____ containers. (V-217)


18. When handling leftover cooked meat dishes, divide large amounts of leftovers into _____, _____ containers.

Small, shallow


19. In the refrigerator, it is important to maintain ___________ around the food container. (V-217)


19. In the refrigerator, it is important to maintain ___________ around the food container.

Free circulation of air



20. Avoid placing large pots of soup or stew into the refrigerator to _____.

Cool

A large amount of food like this may not cool until the next day, leaving the food at temperatures where harmful bacteria could grow.


21. When handling whole meat such as a holiday turkey dinner, arrange to pick them up hot and eat the dinner within _______ . (V-218)


21. When handling whole meat such as a holiday turkey dinner, arrange to pick them up hot and eat the dinner within _______ .

Two hours


22. When handling whole meat such as a holiday turkey dinner for consumption a day or two later, ____ and ____ all foods in small shallow containers so they can cool quickly to a safe temperature. (V-212)


22. When handling whole meat such as a holiday turkey dinner for consumption a day or two later, ____ and ____ all foods in small shallow containers so they can cool quickly to a safe temperature.

Carve the meat off the bones,

refrigerate


23. If picking up a refrigerated meal, to eat, _____ the meat and reheat it and the accompaniments to ____ degrees F, or until hot and steaming. Bring gravy to a __________. (V-218)


23. If picking up a refrigerated meal, to eat, _____ the meat and reheat it and the accompaniments to ____ degrees F, or until hot and steaming. Bring gravy to a __________.

Carve,

165

rolling boil


24. When serving cooked and meat on a buffet, serve food from _____ or warming trays that maintain an internal temperature of cooked foods at ____ degrees F or above. (V-219)


24. When serving cooked and meat on a buffet, serve food from _____ or warming trays that maintain an internal temperature of cooked foods at ____ degrees F or above.

Chafing dishes

140


25. When serving meat and poultry on a buffet, do not add fresh food to a ____________________. Replenish an _______________. (V-219)


25. When serving meat and poultry on a buffet, do not add fresh food to a ____________________. Replenish an _______________.

…serving dish that has already been out for serving.

…entire new batch.


26. When serving meat and poultry on a buffet, keep warm food in a _____ oven for replenishing in chafing dishes. (V-219)


26. When serving meat and poultry on a buffet, keep warm food in a _____ oven for replenishing in chafing dishes.

200 F to 225 F


27. When serving meat and poultry on a buffet, for cold foods, nestle the serving dish in a _______________. (V-219)


27. When serving meat and poultry on a buffet, for cold foods, nestle the serving dish in a _______________.

Bed of crushed ice


28. When serving meat and poultry on a buffet, store small platters for replenishing the serving table in the refrigerator at _____ or below until needed. (V-219)


28. When serving meat and poultry on a buffet, store small platters for replenishing the serving table in the refrigerator at _____ or below until needed.

40 F or below


29. When serving meat and poultry on a buffet, discard any leftover food that has been at room temperature for more than __________. (V-219)


29. When serving meat and poultry on a buffet, discard any leftover food that has been at room temperature for more than __________.

Two hours


30. Pre-cooked, pre-stuffed and refrigerator whole poultry are completely safe if they were _________ __________ . (V-220)


30. Pre-cooked, pre-stuffed and refrigerator whole poultry are completely safeif they were _________ __________ .

Produced at a federally-inspected facility


31.When purchasing pre-cooked, pre-stuffed and refrigerated whole poultry, look for the _______ on the package, indicating it was produced in a federally inspected facility. (V-220)


31.When purchasing pre-cooked, pre-stuffed and refrigerated whole poultry, look for the _______ on the package, indicating it was produced in a federally inspected facility.

USDA seal


32. If the pre-cooked, pre-stuffed and refrigerated whole poultry was prepared in a supermarket, restaurant or home kitchen, it is safe to eat if ______ after cooking and refrigerated separately . (V-220)


32. If the pre-cooked, pre-stuffed and refrigerated whole poultry was prepared in a supermarket, restaurant or home kitchen, it is safe to eat if ______ after cooking and refrigerated separately.

The stuffing is removed from the bird immediately


33. To store large, stuffed birds such as cooked turkey, first ________ and then carve the leftover meat off the bones or cut the turkey into smaller parts for quicker cooling . (V-220)


33. To store large, stuffed birds such as cooked turkey, first ________ and then carve the leftover meat off the bones or cut the turkey into smaller parts for quicker cooling.

Remove and refrigerate the stuffing


34. Meats sold through mail order are produced under ___ and ___ conditions. They are shipped in the manner ____ for each product . For example, ___ and ___ don’t require refrigeration so they are shipped without special temperature control. (V-221)


34. Meats sold through mail order are produced under ___ and ___ conditions. They are shipped in the manner ____ for each product . For example, ___ and ___ don’t require refrigeration so they are shipped without special temperature control.

Safe, sanitary, most appropriate

hard salami, dry cured country hams


35. Most meat and poultry products such as smoked turkeys and fully cooked hams received by mail are shipped ___________ to be safe. (V-221)


35. Most meat and poultry products such as smoked turkeys and fully cooked hams received by mail are shipped ___________ to be safe.

In special coolers


36. Check the mail order meat item upon receipt to be sure the _______ and, if chilled, check to be sure the food is __________ to the touch, shipped in ________ and contains ________ (V-221)


36. Check the mail order meat item upon receipt to be sure the _______ and, if chilled, check to be sure the food is __________ to the touch, shippedin ________ and contains ________

packaging,

refrigerator cold, an insulated package, cold source







39. Meat and poultry that is ______ to the touch and has an ___ odor is probably spoiled.

Tacky,

off



40. The best rule to apply is, “When in doubt, _________________.”

throw it out



41. If raw or cooked food smells good, is it safe to eat? _________________.”

Not necessarily. You can’t see, smell or taste the bacteria that cause foodborne illness.


42. It’s best to rely on safe food ________, ________ and _______ practices to judge whether meat and poultry are safe to eat. (V-223)


42. It’s best to rely on safe food ________, ________ and _______ practices to judge whether meat and poultry are safe to eat.

Handling, cooking, storage


43. Sometimes sliced ham and roast beef purchased at the deli shimmers with green irridescent colors. Do this mean it is spoiled. (V-224)


43. Sometimes sliced ham and roast beef purchased at the deli shimmers with green irridescent colors. Do this mean it is spoiled.

No. Meat contains protein, minerals and other compounds that when light hits a slice of this type of cooked meat, it splits into colors like a rainbow.


44. How can you tell if mold on meat is harmful? deli shimmers with green irridescent colors. Do this mean it is spoiled.(V-225)


44. How can you tell if mold on meat is harmful? deli shimmers with green irridescent colors. Do this mean it is spoiled.

You can’t. Some molds release toxins that are harmful even in small amounts. Some aren’t destroyed by cooking. Best bet: if it’s moldy, throw it out.


45. What is a natural by-product of the dry curing process of hard salami, country ham and smoked turkey? (V-226)


45. What is a natural by-product of the dry curing process of hard salami, country ham and smoked turkey?

mold







48. ____________ is usually the cause of food poisoning. no more than ____.

Mishandling of food


49. Cold foods must be held at ____ F or lower except for the brief times while they are being served. (V-227)


49. Cold foods must be held at ____ F or lower except for the brief times while they are being served.

40


50. Hot foods should be heated above _____degrees F and held at that temperature for serving. (V-227)


50. Hot foods should be heated above _____degrees F and held at that temperature for serving. (V-227)

140


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