pathogen growth
what are pathogens?
Foodborne illnesses
Thermometers
Storage
100

pathogens grow best in foods with little or no acid.

true

100
What are pathogens?
Microorganisms that cause illness.
100
why are elderly people at higher risk of foodborne illnesses?
their immune systems have weakened with age
100
Which thermometer measures the temp of both food and equipment surfaces without touching it?
infared thermometer
100
What is the first in first out rule?
using older food supplies before newer ones.
200
true or false? viruses can survive in refrigerator and freezer temps.
true
200
What can cause signs of spoilage, including discoloration, slime, bubbles, and odors on refrigerated food such as jams?
yeast
200
the three categories of food safety hazards are biological, physical, and... what?
chemical
200
Which type of probe do you use to check the temp of a hamburger?
penetration probe
200
if a delivery of fresh fish has dark spots or discoloration, what do you do?
you reject the fish
300
True or false? pathogens need 6 conditions to grow- Food, acidity, temperature, time, oxygen, and mold.
False
300
What is the leading cause of foodborne illnesses?
viruses
300
To scoop Ice from the ice machine you can use what two pieces of equipment?
tongs and ice scoop
300
What do surface probes check the temp of?
flat cooking equipment
300
how long can you keep ready to eat food that has been stored at 41 degrees?
7 days
400
true or false? cleaning reduces pathogens on a surface to safe levels.
false
400
Which type of pathogen needs to live in a host to survive?
parasites
400
What is where do you store foodservice cleaning chemicals?
away from food, utensils, and equipment used for food.
400
What temp does brined ham need to be cooked at for at least 15 seconds?
155 degrees
400
Where do you store raw ground meat, above or below the fresh whole or ground turkey?
above the whole and ground turkey.
500
Pathogens grow well in food that has a temp between
41 F and 135 F
500

Daily Double:  Give the time and temperatures of cooling hot food down from holding hot to storing cold?

135 degrees to 70 within 2 hours and 70 degrees to 41 within 4 hours.

500
What is the body's defense against illness?
immune system
500
What temperature does a whole chicken need to be cooked to and for how long at that temperature?
165 F for 15 seconds
500
TCS food that is being held at 135F or higher must have its temp checked how often?
every 4 hours.
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