Funky Food
what is a disease transmitted to people by food?
Food-borne illness
what is the term for poisons produced by some bacteria?
Toxins
who do you buy sources and supplies from ?
someone that's verified , or licensed
Reducing the number of pathogens on a clean surface to safe levels.
Sanitizing
what is the temp danger zone?
41-135
how many people have to get sick from a food to be considered an outbreak?
2
Where is Shigatoxin producing Ecoli found?
ground beef
why your food might not cook correctly ?
not cooking on a high enough temp to kill germs
A stock rotation method where older products are used before newer products
FIFO
What temp do you cook chicken at?
165F
contaminant with living things you can not see, smell, or taste. (bacteria, viruses, and parasites)
Biological
What causes Jaundice?
Hepatitus
food sitting in incorrect temp. what's the danger zone ?
41F-135F
What does FATTOM stand for?
- Food
-Acidity
-Time Temperature
- Oxygen
-Moisture
What temp do you cook beef at?
155
which containment would it be when chemicals accidentally get into food?
Chemical
what are the 4 growth phases?
Lag, Log, Stationary, Death.
whats cross contamination ?
germs from 1 thing to another
A systematic preventative approach to food safety that identifies, evaluates, and controls food safety hazards
HACCP
what temp do you cook pork/seafood at
145
what is it called when hair, nails, glass or anything that does not belong, in food gets into the food?
Physical
What are the 3 high-risk groups?
1. Elderly
2. Young children
3. People with compromised immune systems
whats the golden rule ?
POOR personal hygiene
Foods that are more likely to support the rapid growth of pathogens
Potentially hazardous foods
rapid growth zone
20-125