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Food safety - Coggle Diagram
Food safety
Cross contamination
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Happens through contaminated surfaces, utensils, hands, or equipment.
Prevention: Separate Raw and Cooked Foods: Use separate cutting boards and utensils for raw meat and ready-to-eat foods.
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Clean Surfaces and Equipment: Regularly clean and sanitize kitchen surfaces, utensils, and equipment.
Store Food Correctly: Keep raw meat, poultry, and seafood in sealed containers and store them below cooked or ready-to-eat foods in the refrigerator.
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Handwashing
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hands must be washed after: touching face, sneezing, couching, blowing nose, touching a pet, going to the toilet, moving between raw and cooked food
Temperature danger zone
The temperature danger zone is the range between 5°C and 60°C where harmful bacteria can rapidly grow.
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Food poisoning bacteria
The most common food poisoning bacteria include Salmonella, Listeria, and Campylobacter.
This bacteria are often found in raw or undercooked meat, dairy products, and contaminated produce.
Food poisoning symptoms can include nausea, vomiting, diarrhea, stomach cramps, and fever.
avoiding cross-contamination, washing hands and surfaces, and keeping foods at safe temperatures are key to preventing bacterial growth.
Meat Thermometers
Use a meat thermometer to ensure meat is cooked to a safe internal temperature to kill harmful bacteria.
Insert the thermometer into the thickest part of the meat, avoiding bones and fat for an accurate reading.
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