Essential Food Safety Practices

Front

Cross-contamination

Back

Transfer of harmful bacteria from one food to another

Front

Temperature Danger Zone

Back

41°F to 140°F

Front

HACCP

Back

Hazard Analysis Critical Control Point

Front

FIFO

Back

First In, First Out

Front

Pathogen

Back

Microorganism that causes disease

Front

Sanitization

Back

Reducing pathogens to safe levels

Front

Foodborne Illness

Back

Illness caused by consuming contaminated food

Front

Proper Handwashing

Back

20 seconds with soap and water

Front

Safe Internal Temperature for Poultry

Back

165°F (74°C)

Front

Safe Internal Temperature for Ground Beef

Back

160°F (71°C)