Hazards
Name Two of the BIG 5 microorganisms that cause foodborne illness.
Any of the Following: Shigella, Salmonella, E. Coli, Norovirus, Hepatitis A
What is the temperature danger zone?
41-135 degrees
Food must go from ______ to _______
135 to 70 degrees
Pack a container with crushed _______ and ______
ice and water
What are the three hazards in food service area?
Physical, chemical and biological
How many hours can food remain in the danger zone before it needs to be discarded?
4 hours
Food must go from 135-70 degrees with ______ hours
2 hours
Put thermometer in ice-water mixture, ensuring at least ____ inches of the probe is submerged.
2 inches
Name two physical hazards
Hair, fingernails, jewelry, glass, dirt
What is the temperature of boiling water?
212 degrees
Food must go from 135-70 degrees with 2 hours and from _____ to ______
70 to 41 degrees
When calibrating a food thermometer must reach and maintain a temperature of ______
32 degrees
What are the three biological hazards
Bacteria, Viruses and Parasites
What is the temperature for reheating foods?
165 degrees
Food must go from 135 to 70 degrees with 2 hours and from 70 to 41 degrees within _______ hours
4 hours
The temperature must be maintained for at least _____ seconds
30 seconds