Food-Borne Illness
Illness caused by eating raw poultry
Salmonella
Cold food held at _____* F
40* F
Wash hands for ____ seconds
F stands for
protein FOOD
Mold on cheese is a _____ hazard
Biological
Illness caused by poor hygiene of staff
Staph
Freezing food held at ___* F
0* F
We must wash hands before putting on
Gloves
A stands for
ACID- HIGH won't let grow
Chilling method for stockpot of chili
Ice Bath or shallow pans
Illness caused by bulging cans
Botulism
Poultry cooked to this temp
165*F
Sanitation solution is good for ___ hours
2
O stands for
Oxygen- must have
Temp for Ice Method calibration
32* F
Illness caused by contaminated water
E-Coli
Beef cooked to this temp
155* F
When hand sanitizing dishes, must stay in solution for
15 _____
seconds
M stands for
Moisture- more moisture to grow
Age group with declining immune system
Elderly
This needs a "host" to live off of
Parasite
Hot food held at this temp.
135* F
Thermometers used on a buffet line are sanitized with
alcohol wipes
FAT-TOM represents conditions....
necessary for bacteria to grow
Homemade food is good for how many days?
7