Foodborne Illness
What are pathogens?
Microorganisms that cause illness
165
TCS food that is being held at 135 or higher must have its temperature checked at least every 3 hours.
False. Check every 4 hours
Listeria
Bacteria- mostly dairy products, unpasterized milk, and ready-to-eat foods.
What does FAT TOM stand for?
Food, acidity, time, temperature, oxygen and moisture.
Physical Contaminant
Refrigerators should be kept BELOW what temperature?
40 Degrees
Reheating leftover or previously prepared TCS food to be held for service must be heated to an internal temperature of 135 degrees.
False. 165 degrees
Shigella
Bacteria-contaminated water by feces.
Three categories of food safety hazards.
Biological, physical, and chemical.
What are the danger zone temperatures?
41-135
Eggs must be received at a maximum air temperature of
45 degrees
The first step in the flow of food is receiving.
False. Purchasing
Salmonella
Bacteria- Caused by contaminated water or food by feces.
A variety of foods have been linked to Salmonella, including vegetables, chicken, pork, fruits, nuts, eggs, beef and sprouts.
What is cross-contamination?
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
Spoilage, including discoloration, slime, bubbles, and odors on cold foods is..
Yeast
Pork roast must be cooked to an internal temperature of
145 degrees
Calibration is the regular adjustments made to tools to keep them accurate.
True
E. coli
Bacteria-Undercooked ground beef, unpasteurized (raw) milk and juice, soft cheeses made from raw milk, and raw fruits and vegetables (such as lettuce, other leafy greens, and sprouts).
What does TCS stand for?
Time and Temperature Control Safety
If FAT TOM conditions are right, bacteria will double their number as often as every ______ minutes.
20
Brined ham must be cooked to an internal temperature of
155 degrees
Critical point system is a group of procedures and practices that work together to prevent food-borne illness.
False. Food Safety Management System
Norovirus
Virus-Produce, shellfish, ready-to-eat foods touched by infected food workers (salads, sandwiches, ice, cookies, fruit), or any other foods contaminated with particles of vomit or feces from an infected person.
At what minimum temperature should hot TCS food be held?
135 degrees