What is internal cooking temp for casseroles, stuffed meats or poultry
100
Certain viruses, parasites, fungi and bacteria. Also some plants, mushrooms and seafood that carry harmful toxins (poisons)
What is biological contaminants
100
yeast, molds and mushrooms; throw away contaminated foods
What is a fungi
100
20 seconds
What is length of time a person should vigorously scrub their hands while washing them
100
Regulate restaurants, retail stores, and inspect food except for meat, poultry and eggs
What is FDA; Food and Drug Administration
200
145 degrees F
What is seafood
200
Cleaners, sanitizers, polishes
What is chemical contaminants
200
Food handlers with this form of sickness should not be anywhere around food until cleared by a doctor or physician. Found in TCS foods, cross contaminated foods or ready to eat foods. Examples are Salmonella, Shigella and E Coli
What is bacteria
200
When should you change gloves
When they are dirty, torn, between tasks, when interrupted or after dealing with raw food
200
regulates meat, poultry and eggs
What is the USDA; US Dept of Agriculture
300
155 degrees F
What is ground meat or injected meat
300
Metal shavings, staples, glass, dirt, fish bones
What is physical contaminants
300
Most commonly found in ready to eat food, workers with this should refrain from working, examples are Hepatitis A and Noro
What is a virus
300
Two main reasons to wear gloves in the kitchen
What is when working with ready to eat food or when you have a cut on your hand
300
conducts research into the causes of food borne illness outbreaks
What is the CDC (center for disease control)
400
Cooking temp of Roasts
What is 145 degrees F
400
not switching cutting boards, sneezing on hands and continuing to work, band aid falling in food, etc
What are 5 examples of cross contamination
400
Need a host to survive, most commonly found in wild game or seafood and to prevent them you should cook food to the proper internal temperature