Bacteria
If these conditions are right, bacteria will grow rapidly
What is FATTOM
Bacteria grow best within this range, known as the temperature danger zone.
What is 41-135?
Caused by consuming contaminated foods or beverages
Foodborne Illness
Salmonella is a _____ contaminant
What is biological?
Assure, Look, Employees, Report, Threat- A defense tool to prevent deliberate contamination.
What is A.L.E.R.T?
Most bacteria are controlled by keeping food out of this.
What is the temperature danger zone?
When cooling food, you have this much total time for the food to pass from 135-41
What is 6 hours?
Caused by consuming contaminated poultry
What is Salmonella
Presence of harmful substances in food.
What is contamination?
What is any food that is edible without further washing or cooking? It includes washed, whole, or cut fruit and vegetables; deli meats; and bakery items.
What is ready-to-eat foods?
This is a bacteria that is linked to undercooked ground beef and contaminated produce that causes bloody diarrhea, abdominal cramps and in severe cases kidney failure.
What is E-Coli?
Ground meats must reach this internal temperature before serving
What is 155 for 15seconds?
Flies carry this foodborne illness
What is Shigella?
4 out of the five ways food becomes unsafe
What is purchasing food from an unsafe source, failing to cook food adequately, time-temperature abuse, using contaminated equipment or preventing cross-contamination, practicing poor personal hygiene?
One is not a common characteristic of potentially hazardous food: a. they are moist, b. they are dry, c. they have a pH that is neutral or slightly acidic, d. they contain protein.
What is d-they are dry
This is an illness caused by a bacteria found in feces and can be transferred by flies. It is linked to TCS foods and easily contaminated by hands.
What is Shigella?
Internal cooking temperature for poultry
What is 165?
Cannot be killed by cooking temperatures.
What are viruses?
What occurs when microorganisms are transferred from one surface or food to another? A. Time-Temperature Abuse, B. Cross-Contamination, C. Poor Personal Hygiene
What is C-Cross Contamination
What are four challenges to food safety?
What is time, language and culture, education, high risk customers, unapproved suppliers, and pathogens
This bacteria is linked to poultry and eggs, dairy products and produce. It often stays in a person's feces for weeks after the symptoms of diarrhea, abdominal cramps, vomiting, and fever, have ended.
What is Salmonella?
allowing food to remain too long at a temperature favorable to the growth of foodborne pathogens
what is time temperature abuse?
A virus linked to TCS food, and shellfish from contaminated water. Symptoms include: jaundice, fever, nausea, abdominal pain, and general weakness
What is Hepatitis A?
What is the best cookware material to cook in?
What is stainless steel?
The path food takes from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving.
What is flow of food?