ewww its like a contaminant
hey sis so like i kinda forgot what are the 3 main contaminants
biological, chemical and physical
hey so like me and my good sis big Chedda is like super sick from a bar we went to is that a food-borne illness outbreak
omg yes
hey so I know what TCS means but like do you
so like hypothetically speaking what if i like am sick because i was at the club and i have a hangover should i be like not able to come in
no you have to go in
whats the finish temp of fish
145F
so if theirs like some yummy looking glass in my food what contamination is it
physical
why are like kids more at risk to like get sick
they have not built up immune systems
so like out of the 4 that i have which one is needs that TCS thing bread, flour, sprouts or strawberries
sprouts
OK so what if im vomiting and i have a bad headache should i be sent home
yes and get a doctor to see you
whats the finish temp of beef
145F
so if i forget to like cover my mouth and i vomit on the food and eat it whats that
your nasty and its biological
hey so we dont like have a complete idea if we have a food borne illness so what should we do
the outbreak can be conformed by a laboratory
so i have some TCS food but i loki forgot witch is not frfr poultry, baked potato, fish and bread
sis its bread
so if i like have yellowish eyes and skin is it cuz i didn't use my body scrub
no girl thats jaundices
whats the finish temp of gound beef
160F
so if i use hand sanitizer and i go touch food what is that
chemical
soooooo we have a food borne illness problem and them people are called do you know whos coming
state and local regulatory athorities
what is the temp danger zone is it a club???
no sis its when food is at risk to get some type of diseasen causing bacteria grow
what can you do to kill bacteria
you can clean and sanitize the area around you
whats the finish temp of gound paltry
165F
what are the 4 things that if like not done properly could give me a really bad time on the toilet (food-borne illness)
time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning and sanitizing
what are the 8 really bad cost of having that #foodborneillness just like name 6
less sales and customers, less reputation,negative media exposure,lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums and staff retraining
ooooh ok sis so like what is the numbers of temp danger zone club
Temperature danger zone is between 41°F and 135°F and its not a club
what temp does chicken need to be cooked at i like mines medium rare
ummmmm are you ok and its 165F
whats the finish temp
135F