Food Safety and Hygiene (Leaving Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
15 cards from this deck
ShowHide
Practise the cards
15 cards from this deck
How long to wash hands properly
How long to wash hands properly
At least 20 seconds
Temperature danger zone range
Temperature danger zone range
Between 5°C and 63°C
Max fridge temp for perishables
Max fridge temp for perishables
At or below 5°C
Min reheating temp
Min reheating temp
At least 75°C throughout
Min cooking temp for poultry
Min cooking temp for poultry
75°C
Where to store raw meat in fridge
Where to store raw meat in fridge
Bottom shelf in separate containers
How many times can you reheat food
How many times can you reheat food
Only once
Safest place to thaw frozen food
Safest place to thaw frozen food
In the refrigerator
What is cross-contamination
What is cross-contamination
Transfer of bacteria between foods via surfaces/utensils
How to cover cuts when cooking
How to cover cuts when cooking
Waterproof plasters or gloves
Where to measure food temp
Where to measure food temp
At the thickest part
Chopping board colour for raw meat
Chopping board colour for raw meat
Red
How to wash produce
How to wash produce
Under running water
Required feature for waste bins
Required feature for waste bins
Tight-fitting lids
Where to store marinating food
Where to store marinating food
Refrigerated at all times