food safety(2)
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8/21/2019 Food Safety(2)
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Food Safety Lab (F-14)
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Name: Date:
Food Safety
Recognizing food-borne illness.
. Salmonella
a. !ist Symptoms"
#. !i$ely %ood Sources"
c. &revention"
'. E. (oli
a. !ist Symptoms"
#. !i$ely %ood Sources"
c. &revention"
1
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). !isteria
a. !ist Symptoms"
#. !i$ely %ood Sources"
c. &revention"
*. Botulism
a. !ist Symptoms
#. !i$ely %ood Sources"
c. &revention"
2
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To see if you live in a food safe environment, anser t!e folloin" #uestions (if youlive in a dorm room it!out a refri"erator, use a friend or family member$s refri"eratorto anser t!e #uestions):
+. Does your refrigerator contain a thermometer
-. hat is the temperature in your refrigerator /s this 0ithin recommendations
1. here, in the refrigerator, do you store your ra0 meat products
/s this safe Explain your ans0er.
2. !ist ) potential 0ays cross contamination occurs
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'.
).
3. hat steps can you ta$e to prevent cross contamination
4.&roper hand 0ashing can eliminate a lot of food illnesses. !ist + situations during foodpreparation that you should 0ash your hands.
.
'.
).
*.
+.
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%Name: Date
:
. &roperly coo$ing your meats is also vitally important. %or the follo0ing products, list the minimum internal temperature re5uired for safety.
6round Beef" 7777777777777
(hic$en Breast" 7777777777777
hole 8ur$ey" 7777777777777
%ish" 7777777777777
Eggs" 7777777777777
'.here should you #e o#taining this temperature from 9ie. 0hat part of the meat:
).;o0 long can food sit out until you need to 0orry a#out it
*.;o0 should you store leftovers safely
+.8o 0hat temperature should you heat leftovers
&ven t!ou"! food s'oila"e does not lead to food borne illnesses, it an lead todisomfort T!erefore, you s!ould *no !en to disard your food
%or the follo0ing items, list ho0 long they 0ill last in the refrigerator"
-.<il$" 7777777777777777
Shelled Eggs" 7777777777777777
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%resh, ground meat" 77777777777777777
(oo$ed, leftover meat" 77777777777777777
;otdogs 9opened pac$:" 77777777777777777
6rapes" 77777777777777777
1. Approximately ho0 long 0ill uncoo$ed meat last in the free=er
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© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.