Food Safety Sanitation Webquest - 15766108

Food Safety HyperDoc/ WebQuest
Name Class period:9
The purpose of this assignment is to explore a variety of topics relating to

food safety and to create comprehensive notes.
Before Starting: In the space below, write 3 things you already know about
food safety.
1.you should wash your hands after touching pets/animals.
2.you shouldn't leave groceries out
3.groceries in shopping carts should be separated.
Watch this video: Food Safety in Seconds (1:16)

https://www.youtube.com/watch?v=iguM_pqetzo&feature=emb_logo
1. What are the 4 steps to food safety?
a. clean: wash hands for 20 seconds. wash fruits and vegetables
b. seperate: separate raw meat from produce.
c. cook: test temperature of cooked food
d. chill: cold food & leftovers should be refrigerated. chill food within 2 hrs or
e. cooking or
f. Shopinig
g. cook: test temperature of cooked food
2. How long should you wash your hands?

20 seconds
3. What foods should you separate from raw meat?
Produce
4. What should I use to test the temperature of the food?

Food thermometer
5. Chill cooked food within how long?

2 hours
Food Safety by Type of Food:

Using the website below, answer the highlighted question in the chart.
https://www.foodsafety.gov/keep-food-safe/food-safety-by-type-food
Meat What bacteria could this contain? How do you destroy the harmful
E. coli 's, Salmonella germs?
Thorough cooking
handle and store properly
before cooking
Poultry What bacteria could this contain? What should you never do with
Salmonella and raw poultry?
Campylobacter Never
wash raw
Poultry
Seafood What bacteria/toxins could this N/A

contain?
mercury and some kinds of
bacteria
Eggs & Egg Products What bacteria could this contain? How do you prevent food
Salmonella poisoning?
keep eggs
refrigerated , cook eggs
until yolks are firm.
Milk, Cheese, & Dairy What bacteria could this contain? Why should you pasteurize
Streptococcus, milk?
lactococcus, lactobacill
Kills harmful
bacteria
Fresh Fruits, Vegetables, & What bacteria could this contain? Fruit & vegetables juices should
Juices Salmonella, e. coli, be what to kill bacteria?
listeria Treated
Nuts, Grains & Beans What can pose a widespread risk N/A
with these foods?
contamination and
mislabeling
Raw Flour Why should you not taste raw

dough or batter? N/A
Hasn’t been treated
to kill germs.
Safe Minimum Cooking Temperatures

https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature
Using the provided link, fill in the chart below.
Food Type Safe Minimum Cooking Temperature

Ground Beef, pork, veal, lamb 160°F (71 degrees Celsius)
Ground turkey, chicken 165°F (74 Celsius )
Steak, roasts, chops 145°F (63 Celsius ) rest for:3 min.

All Poultry (breasts, whole bird, legs, thighs, wings, 165°F (74 Celsius )
ground poultry, giblets, and stuffing)
Fresh pork, including fresh ham 145°F (63 Celsius ) rest for:3 min.
Precooked ham (to reheat) 165°F (74 Celsius)
Eggs Cook until yolk's, white are firm
Egg dishes (such as frittata, quiche) 160°F (71 Celsius )
Leftovers and Casseroles 165°F (74 Celsius )
Fish with fins 145°F (63 Celsius)
Shrimp, lobster, crab, and scallops Cook until flesh is pearly or white's opaque
Clams, oysters, mussels cook until shells open during

cooking
Food Safety in Your Kitchen

https://www.fda.gov/food/buy-store-serve-safe-food/food-safety-your-kitchen
1. Read the Food Safe Shopping & Storage infographic. List 2 DO’s and their respective 2 DON'TS
a. DO:keep produce separate from meat, poultry, seafood's eggs in shopping carts's
b. bags
i. DON’T:chose meat poultry, or seafood in damaged or leaking packaging
c. DO:place meat, poultry, seafood, 'eggs in plastic bags at checkout
i. DON’T:
ii. remove eggs from cartoon or keep them in refrigator
iii. door
2. Read the Food Safe Meal Prep infographic. List 2 DO’s and their respective 2 DON'TS
a. DO:wash hands w/soap and water for at least 20 seconds
i. DON’T:wash meat, poultry , seafood or eggs
b. DO:cook meat, poultry, and seafood to a safe minimum internal
c. temperature.
i. DON’T:use soap or detergent on foods

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Food Safety HyperDoc/ WebQuest

Name Class period:9

The purpose of this assignment is to explore a variety of topics relating to

2.you shouldn't leave groceries out

3.groceries in shopping carts should be separated.

Watch this video: Food Safety in Seconds (1:16)

2. How long should you wash your hands?

4. What should I use to test the temperature of the food?

5. Chill cooked food within how long?

Food Safety by Type of Food:

Seafood What bacteria/toxins could this N/A

Raw Flour Why should you not taste raw

Safe Minimum Cooking Temperatures

Food Type Safe Minimum Cooking Temperature

Ground turkey, chicken 165°F (74 Celsius )

Steak, roasts, chops 145°F (63 Celsius ) rest for:3 min.

Precooked ham (to reheat) 165°F (74 Celsius)

Eggs Cook until yolk's, white are firm

Egg dishes (such as frittata, quiche) 160°F (71 Celsius )

Leftovers and Casseroles 165°F (74 Celsius )

Fish with fins 145°F (63 Celsius)

Clams, oysters, mussels cook until shells open during

Food Safety in Your Kitchen

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