3.4.2.1 Preparing, Cooking, and Serving

• Washing hands with soap and warm water should last at least 20 seconds.
• Food should be refrigerated at $4°C (40°F)$ or below.
• Food should be frozen at $- 18°C (0°F)$ or below.Freezing
• What are three safe methods for thawing food?

  Refrigerator, microwave, cold water
• Cooked foods should be kept hot and cold foods should be kept cold until served.
• Why is proper food handling important?

  Prevents foodborne illnesses
• Washing hands with soap and warm water for at least 20 seconds is crucial in food preparation.
• Wearing clean clothing helps avoid transferring germs during food preparation.
• Why should hair coverings be used during food preparation?

  Prevent hair in food
• Match the hygiene practice with its description:

  Washing Hands ↔️ Wash with soap and warm water for 20 seconds

  Clean Clothing ↔️ Wear clean clothes to avoid contamination

  Hair Coverings ↔️ Use hair nets or caps to prevent hair in food
• Steps for maintaining personal hygiene during food preparation

  1️⃣ Wash hands with soap and warm water for 20 seconds

  2️⃣ Wear clean clothing

  3️⃣ Use hair coverings
• Wearing clean clothing helps avoid transferring germs during food preparation.
• How long should you wash your hands with soap and warm water during food preparation?

  20 seconds
• Hair nets or caps should be used to prevent hair from falling into food.
• Match the hygiene practice with its description:

  Washing Hands ↔️ Wash with soap and warm water for 20 seconds

  Clean Clothing ↔️ Wear clean clothes to avoid contamination

  Hair Coverings ↔️ Use hair nets or caps to prevent hair in food
• Maintaining personal hygiene helps create a clean environment for food preparation.
• What is the minimum time recommended for washing hands with soap and warm water during food preparation?

  20 seconds
• Using hair coverings prevents hair from falling into food.
• Washing hands with soap and warm water should last for at least 20 seconds.
• Personal hygiene is crucial in food preparation to prevent contamination.
• Match the hygiene practice with its description:

  Washing Hands ↔️ Wash with soap and warm water for 20 seconds

  Clean Clothing ↔️ Wear clean clothes to avoid contamination

  Hair Coverings ↔️ Use hair nets or caps to prevent hair in food
• Refrigeration involves maintaining food at 4°C (40°F) or below.
• Freezing food involves storing it at -18°C or below.
• Dry storage involves keeping non-perishable items in a cool, dark, dry place.
• Match the storage method with its key guidelines:

  Refrigeration ↔️ Separate raw and cooked foods

  Freezing ↔️ Freeze food before expiry date

  Dry Storage ↔️ Store in airtight containers
• Steps for proper food handling

  1️⃣ Thawing food safely

  2️⃣ Washing fruits and vegetables thoroughly

  3️⃣ Using clean cutting boards

  4️⃣ Keeping cooked foods hot and cold foods cold until served
• Poultry should be cooked to a temperature of 165°F to ensure safety.
• Beef steaks and roasts should be cooked to a minimum temperature of 145°F (63°C).
• Ground meat should be cooked to a temperature of 160°F to ensure safety.
• Fish should be cooked to a minimum temperature of 145°F (63°C).
• Eggs should be cooked to a temperature of 160°F to ensure safety.
• Cross-contamination occurs when harmful bacteria spread from one food or surface to another.
• To avoid cross-contamination, use separate cutting boards for raw and cooked foods.
• Storing raw foods below cooked foods in the refrigerator prevents cross-contamination.
• Match the aspect of serving food safely with its key practices:

  Hot Food ↔️ Use chafing dishes, insulated carriers

  Cold Food ↔️ Use ice packs, chill serving bowls

  Dishware ↔️ Wash with hot, soapy water
• Hot food should be kept at or above 60°C to ensure safety.
• Washing hands with soap and warm water for at least 20 seconds is a key practice in personal hygiene.
• Refrigeration should maintain food at or below 4°C to prevent bacterial growth.
• Poultry should be cooked to a temperature of 165°F (74°C).
• To avoid cross-contamination, use separate cutting boards for raw and cooked foods.