Ava Peeler FN235-100 13642

Questions:

1. Identify 3 foods that would be considered high risk foods

- Canadian Bacon
- Hamburger
- Chicken Nuggets

2. Why are the foods from question 1 considered high risk foods? What can happen if they
are not held at the proper temperatures?

- Pork is considered a high risk food because if it is eaten undercooked it could

cause Trichinella.
- Hamburgers are considered a high risk food because rare cooked hamburgers
could have salmonella species and E. coli.
- Chicken is considered a high risk food because it could contain salmonella species
and campylobacter jejuni.

3. From the foods listed above answer the questions below:

How can you shop for items in a way that reduces the risk of food borne illness?

- When shopping, always pick up the needed frozen foods and perishable items last, check
the “best by” dates on perishable foods, do not buy food in damaged containers, request
that counter workers wear sanitary gloves when handling deli foods, and take groceries
home immediately putting them away in the refrigerator or freezer.

How can you store foods at home in a way that reduces the risk of food borne illness?

- Keep food in your refrigerator and make sure the temperature is below 41F. Cook ground
meats and poultry soon after purchasing. Use refrigerated ground meat and patties within
1 to 2 days. It is best to cook raw fish, shellfish, and poultry the day they are purchased
because they are highly perishable.
 How can you prevent cross contamination?

- To prevent cross contamination keep all food covered while they are in the refrigerator
and store raw meats on the lower shelves of the refrigerator.

To what minimum internal temperature should you cook chicken to reduce the risk of food borne
illness?

- The safe minimum internal temperature to cook chicken to reduce the risk of food borne
illness is 165 fahrenheit.

How can you store foods after cooking them in a way that reduces the risk of food borne illness?

- Package them in airtight clean containers and refrigerate them.

How long should you keep cooked and raw foods in the refrigerator before throwing them out?

- Use refrigerated leftovers within 4 days, ground beef within 1-2 days, steaks/roasts within
3-5 days, pork chops within 3-5 days, ground pork within 1-2 days, fresh fish within 1-2
days, fresh chicken/turkey within 1-2 days, fresh eggs in shell within 3-5 weeks, hard
cooked eggs within one week, unopened packaged cured meats within 2 weeks, and open
packaged cured meats within 3-5 days before throwing them out.