Question

*Nutrition*

-Proper cooking and storage of food items is most important. To guard against improper storage and cooking temperatures, provide information on the following: Describe what is considered the Danger Zone as it pertains to hot and cold food items. Also, identify at least 8-10 risky food practices and present information on guidelines for the prevention of foodborne illness. (1-2 PowerPoint slides).

***Needed as PowerPoint***

Answer 1

Danger zone is temperature between 40 degree farenheit to 140 degree farenheit. In this range, bacteria double in 20min. So keep hot food hot above 140 degree farenheit and cold food below 49 degrees.

tisky food practises

• Leaving leftover food and grease in oven
• Leaving the oven on while you are out of home
• Using non stick cookwares
• Leaving kitchen surface dirty
• cooking without hand washing
• Consuming food that is left at room temperature for more than 2 hours
• Insufficient cooking
• cross contamination
• Rinsing raw meat in sink

guidelines for prevention of foodborne illness

• Clean hands and surface often
• Dont cross contaminate
• cook till propee temperature is reached
• Refrigerate properly
• Dont use same utensil that hold raw product after cooking
• Keep pets, cleaners away from food