In a refrigerator, under cold running water, in a microwave, or a part of cooking
What is safe thawing?
100
It kills contaminates on food surfaces
What is sanitize solution?
100
a violation of the regulations that usually relates to general sanitation, operational controls, sanitation standard, operating procedures, facilities or structures, equipment design or general maintenance.
What is a non-critical violation?
100
145 degrees F
What should the internal temperature for pork, lamb, fish, and other meats be cooked to?
100
748
What is the amount of food facilities in Pueblo?
200
an agreement with an employee and the restaurant they work at, not to come into work if they are sick.
What is a sick employee policy?
200
Putting raw meat below ready-to-eat foods
What is preventing cross-contamination?
200
a violation of the Colorado Retail Food Regulations that, if in noncompliance, is more likely than other violations to contribute to food contamination, illness or an environmental health hazard
What is a critical violation?
200
155 degree F
What is the internal temperature ground beef, eggs, and game animals should be cooked to?
200
8
What is the number of health inspectors in Pueblo?
300
wearing gloves when touching read-to-eat foods and always washing before putting on gloves.
What is proper glove use?
300
wash, rinse, sanitize
What is proper dish washing procedure?
300
a natural or synthetic food that requires temperature control because it is capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms
What are potentially hazardous food?
300
41 degrees F or below
What is the proper cold holding temperature?
300
1%
What is how many people report foodborne illness?
400
20 seconds
What is length of proper hand washing?
400
48 million
What is amount of people that get sick each year from a foodborne illness?
400
1-3 timer per year
How many times are restaurants inspected yearly?
400
135 degrees F or above
What is the proper hot holding temperature?
400
The Dish of Pueblo
What is an amazing blog on food safety?
500
use soap and running water, rub your hands vigorously together, scrubbing all parts of hands, rinsing off well, and using a paper towel to dry hands and turn off faucet.
What is proper hand washing procedure?
500
at least 6 inches off the ground
What is keeping utensils/equipment?
500
Animal foods that are raw or heat treated such as:
• Milk or milk products including cheese, sour cream, and whipped butter
• Meats including raw or partially cooked bacon
• Shell eggs
• Fish
• Poultry and poultry
products
• Shellfish
What are potentially hazardous food?
500
135 degrees F to 70 degrees F in two hours and 70 degrees F to 41 degrees in four hours.