principle articles
What are the four core principles of food safety?
How long should hands be rubbed vigorously with soap and warm water during proper handwashing?
What raw food products should never be washed due to the risk of spreading pathogens via aerosolization?
What is the defined temperature range known as the danger zone for rapid bacterial growth?
What is the minimum safe internal temperature required for ground meats (beef, pork, veal, lamb)?
Where must raw meat, poultry, and seafood be stored within the refrigerator to prevent juices from dripping onto other foods?
If the ambient temperature is above $90^{\circ}\text{F}$ ($32^{\circ}\text{C}$), how long is perishable food allowed to remain in the danger zone before refrigeration is required?
Which safe thawing method necessitates that the food must be cooked immediately after thawing is complete?
When measuring the internal temperature of food, what materials should the thermometer probe avoid touching for an accurate reading?