Safe Facilities
droppings, gnaw marks, tracks, and eggs
What are signs of a pest infestation
This virus is commonly linked to ready-to-eat food and requires strict handwashing and exclusion policies.
What is Norovirus?
This is the temperature danger zone where bacteria grow rapidly.
What is 41-135F
This step in the flow of food requires rejecting food that arrives at unsafe temperatures or shows signs of contamination.
What is receiving?
This must be at least 6 inches off the floor to prevent contamination and allow proper cleaning
What is food storage (or shelving)?
This action applies when a food handler has a sore throat with fever in a non–high-risk population establishment.
What is restriction from working with food?
This pathogen is associated with undercooked ground beef and can cause severe kidney damage.
What is E. coli (STEC)?
This is the minimum internal temperature & time for cooking salmon filet
What is 145 for 15 seconds
What is cross contamination?
This action is required if a food handler has vomiting or diarrhea.
What is exclusion?
This bacteria is commonly linked to poultry and eggs and causes diarrhea and fever.
What is Nontyphoidal Salmonella?
This is the minimum internal temperature & time for cooking raw ground lamb
What is 155 for 17 seconds
This involves rapidly lowering the temperature of food, from 135 to 70 in 2hrs, and 70 to 41 in 4hrs.
What is the two stage cooling method?
This must be conveniently located and stocked with soap, warm water, and single-use towels.
What is a handwashing station?
This group includes nursing homes, hospitals, and daycare centers where stricter illness rules apply
What is a high risk population?
This virus is often linked to shellfish harvested from contaminated water, and often spreads through the fecal-oral-route.
What is Hepatitis A?
This is the minimum cooking time and temperature for stuffed caneloni pasta?
What is 165F instantly
This temperature must be met when receiving shell eggs.
What is 45F or lower
This curved, sealed edge between the floor and wall helps prevent dirt buildup and makes cleaning easier in food prep areas.
What is coving?
Removing clutter like cardboard and unused equipment helps eliminate this for pests.
What is deny pests shelter?
This is found exclusively in humans, transmitted through the fecal-oral-route, and causes typhoid fever.
What is Salmonella Typhi?
This is how long food can remain in the temperature danger zone before it must be discarded.
What is 4 hours
This storage practice ensures older products are used before newer ones.
What is FIFO?