Question

Directions: Complete an evaluation of your kitchen's safety.

1. Conduct a safety review of your kitchen in your house.
Spend some time in your kitchen reviewing the process of how food is handled throughout the kitchen area.
• You could start with the refrigerator. What temperature is it set at? What should it be? When cooking food, do you know what temperature to cook certain items to such as beef, eggs, and leftovers?
• How about hand washing techniques? Do you have hand soap and clean, dry towels by the kitchen sink?
• Be creative with this assignment and complete a full kitchen review.
2. Research online to search for food and kitchen safety tips at www.fda.gov sponsored by the U.S. Food and Drug Administration and other credible sites.
3. Submit a two to three page report analyzing your findings and potential corrections you could make according to the criteria on the scoring guide below.

Answer 1

ANSWER:

A Refrigerator Thermometer Can Make a Big Difference

With regards to shielding yourself and your family from foodborne disease, one of your best devices is the kitchen fridge. Actually, at room temperature, the quantities of microscopic organisms that reason foodborne ailment can twofold like clockwork! Chilling sustenances to appropriate temperatures is extraordinary compared to other approaches to moderate the development of these microbes. To guarantee that your icebox is doing its employment, it's critical to keep its temperature at 40 °F or beneath; the cooler ought to be at 0 °F. Since few cooler controls indicate real temperatures, utilizing an economical unsupported apparatus thermometer will enable you to screen the temperature and modify the setting of the fridge as well as cooler if essential. Get one for the refrigerator, one for the cooler, and check them frequently.

Icebox Strategies: Keeping Food Safe

Not withstanding keeping the temperature in your ice chest at 40 °F, you can find a way to ensure your refrigerated sustenances remain as protected as would be prudent. • Avoid "Overpacking." Cold air must course around refrigerated nourishments to keep them appropriately chilled. • Wipe Up Spills Immediately. Notwithstanding diminishing the development of the Listeria microscopic organisms (which can develop at refrigerated temperatures), disposing of spills — particularly dribbles from defrosting meats — will help avert "cross-defilement," where microbes starting with one nourishment spread then onto the next. • Keep It Covered: Store refrigerated nourishments in secured compartments or fixed stockpiling sacks, and check remains every day for decay. • Check Expiration Dates On Foods. In the event that sustenance is past its "utilization by" date, dispose of it. In case you don't know or if the nourishment looks flawed, the basic lead is: "If all else fails, toss it out." • Clean The Fridge Out Frequently. Make this assignment part of your kitchen cleaning schedule.

Speedy Chill

Regardless of whether you're managing remains or just-bought sustenances, it's imperative to get nourishments that need refrigeration into your ice chest rapidly. Forgetting perishable nourishments for two hours or more enables microscopic organisms to increase quickly — and can put you at genuine danger of contracting foodborne ailment.

• Groceries:

When you return home from the supermarket, put your refrigerated things away as fast as could be expected under the circumstances. Never permit crude meat, poultry, fish, eggs, or create that expects refrigeration to sit at room temperature for over two hours; the breaking point is one hour if the air temperature is over 90 °F. (In case you don't know whether certain create requires refrigeration, ask your food merchant.) Also, remember that your auto is most likely significantly more smoking than common room temperature, so it's vital not to leave basic needs in your auto longer than totally fundamental — and never over 2 hours (or 1 hour on a hot day).

• Leftovers:

These should be refrigerated or solidified inside two hours, too. Regardless of what a few people think, putting hot sustenance in the cooler doesn't hurt the apparatus. To enable hot nourishment to cool speedier, isolate scraps into littler holders previously placing them in the icebox.

• Doggie Bags and Take-out Foods:

Again, the "two-hour control" applies to convey home nourishments. Remains from take-out or eatery dinners need to go into the fridge inside two hours at most. In the event that you can't return home inside two hours subsequent to eating out, don't ask for a doggie sack.

• Marinated Foods:

Always keep nourishment in the fridge while it's marinating. Microbes can duplicate quickly in sustenances left to marinate at room temperature. Additionally, recollect this tip for marinating securely: never reuse marinating fluid as a sauce unless you convey it to a quick bubble first.

CLEAN

Wash hands and surfaces regularly

Wash your hands with warm water and cleanser for no less than 20 seconds prior and then afterward taking care of sustenance and subsequent to utilizing the lavatory, evolving diapers, and taking care of pets. Wash your cutting sheets, dishes, utensils, and ledges with hot lathery water subsequent to setting up every nourishment thing. Consider utilizing paper towels to tidy up kitchen surfaces. On the off chance that you utilize material towels, wash them frequently in the hot cycle. Flush new products of the soil under running faucet water, incorporating those with skins and skins that are not eaten. Scour firm create with a perfect deliver brush. With canned merchandise, make sure to clean covers previously opening.

Isolated

Isolate crude meats from different nourishments

Isolate crude meat, poultry, fish, and eggs from different nourishments in your shopping for food truck, basic supply packs, and fridge. Utilize one cutting board for crisp create and a different one for crude meat, poultry, and fish. Never put cooked nourishment on a plate that already held crude meat, poultry, fish, or eggs unless the plate has been washed in hot, lathery water. Try not to reuse marinades utilized on crude sustenances unless you heat them to the point of boiling first.

COOK

Cook to the correct temperature Color and surface are temperamental pointers of wellbeing. Utilizing a nourishment thermometer is the best way to guarantee the security of meat, poultry, fish, and egg items for all cooking strategies. These sustenances must be cooked to a sheltered least interior temperature to decimate any destructive microscopic organisms. Cook eggs until the point when the yolk and white are firm. Just utilize formulas in which eggs are cooked or warmed completely. When cooking in a microwave broiler, cover nourishment, blend, and turn for cooking. In the event that there is no turntable, pivot the dish by hand more than once amid cooking. Continuously permit standing time, which finishes the cooking, before checking the inward temperature with a sustenance thermometer. Heat sauces, soups and sauce to the point of boiling while warming.

CHILL

Refrigerate nourishments quickly Use a machine thermometer to make certain the temperature is reliably 40° F or beneath and the cooler temperature is 0° F or underneath. Refrigerate or stop meat, poultry, eggs, fish, and different perishables inside 2 hours of cooking or buying. Refrigerate inside 1 hour if the temperature outside is over 90° F. Never defrost sustenance at room temperature, for example, on the ledge. There are three safe approaches to defrost sustenance: in the cooler, in frosty water, and in the microwave. Sustenance defrosted in frosty water or in the microwave ought to be cooked instantly. Continuously marinate nourishment in the cooler. Gap a lot of scraps into shallow compartments for faster cooling in the cooler.