Symptoms and
Illnesses
Illnesses
This is the amount of time that an employee must be symptom free before returning to work.
What is 24 hours
This is the minimum internal temperature for chicken.
What is 165 degrees?
Hands should be sanitized this frequently.
What is every 30 minutes?
What is "first in, first out"?
This is where we refer our guests to when they want allergin information.
What is mcdonalds.com or the 1-800 number?
These are the 5 symptoms that an employee should be excluded from work.
What is diarrhea, vomitting, jaundice, open sores, wounds or lesions containing pus and sore throat accompanied by fever?
This is the proper ppm for sanitized towels.
What is 50ppm?
This is how far off the floor food must be stored.
What is 6 inches?
Besides the temping of foods, these two things are critical items on an Ecosure visit.
What is a pest infestation and the demostration of knowledge?
These are the five food bourne illnesses.
What is Salmonella, Shigella, Ecoli, Hepatitis A&E and Norovirus?
This is the minimum internal temperature for product held in our UHCs.
What is 140 degrees or above?
The type of chemical used for sanitized towels.
What is chlorine?
This is how far away from the walls food should be stored.
What is 2 inches?
Crew are trained on food safety through FRED. In order to track the training we use this.
What is the crew proficency chart?
This one of the most common symptoms of an E. Coli infection.
What is diarrhea, abdominal cramps, kidney failure (severe cases)
This is the temperature required for the dish sinks.
What is 110 degrees?
The type of chemical used to sanitize dishes.
What is Quat?
This is where ready to eat food should be stored.
What is the top shelf, above food that must be cooked?
This is the process for when a product we are temping comes up under temp.
What is dispose of the product, wash, rinse and sanitize anything that came in to contact with the product, adjust the time of the grill and retemp.
This is what FATTOM stands for.
What is food, acidity, time, temperature, oxygen and moisture?
This is the "danger zone" temperature range .
What is 41-135 degrees?
According to non food spill clean up procedures, this is how long peroxide must sit in order to disinfect.
What is 5 minutes?
Seeing ice crystals on frozen product is a sign of this.
What is time temperature abuse?
These are the five items that must be at a hand washing station.
What is soap, hot running water, paper towels, garbage can and sign saying employees must wash hands.