These are a group of bacteria, parasites, molds, and viruses that are highly contagious and can cause severe illness
"The Big Six"
100
Fruit, vegetables, grains and legumes that will be hot held for service must be cooked to a minimum of this temperature
135 degrees
100
This is how you monitor and keep track of your HACCP plan
Establish procedures for record keeping and documentation
100
Cold food can be held this long only if the conditions of holding the food at 41 degrees F or less before removing from refrigeration, labeling the food with the time removed and the time it must be thrown out, and if the food does not exceed 70 degrees F are met
6 hours
100
This group is responsible for writing the food code and inspecting operations
Local and State authorities
200
This bacteria is mostly found in the intestines of cattle and causes watery diarrhea and in severe cases it can cause Kidney failure
Shiga toxin producing E. Coli
200
Steaks, seafood, commercially raised game and shell eggs that will be served immediately must be cooked to this temperature
145 Degrees F for 15 seconds
200
These are the maximum and minimum limits for the Critical control points
Establishing critical limits
200
Food with an edible peel can be placed in a vending machine only if these two conditions are met
Washed and wrapped
200
This agency inspects meat, poultry, and eggs
USDA
300
One of the "Big 6" this virus is most commonly associated with the condition of jaundice
Hepatitis A
300
Poultry, stuffing made with fish, meat or, poultry, stuffed meat, poultry or pasta, and dished that contain previously cooked TCS foods must be cooked to this temperature.
165 degrees F for 15 seconds
300
The are steps that must be taken when a critical limit is not met
Identify Corrective actions
300
These protective devices are a necessity for self serve food areas and must be located 14 inches above the counter and 7 inches beyond the food
Sneeze Guards
300
This agency is responsible for recommending food code
FDA
400
This bacteria is found in infected feces and can be transmitted by flies who have landed on food.
Shigella
400
Automatic iced tea and coffee as well as traditionally steeped tea must be made at this temperature
175 degrees F
400
After establishing critical limits this is what you do to ensure that your operation is able to check them
Establish monitoring procedures
400
When serving someone their utensils be careful to not make this mistake
Hold flatware by the food contact surface
400
This agency is responsible for investigating food illness outbreaks
CDC
500
This bacteria only lives in humans and is most commonly spread by people who don't wash their hands
Salmonella Typhi
500
Ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood and shell eggs held for hot service must be cooked to this internal temperature for how long?
155 Degrees F for 15 seconds
500
The points in the process that identified hazards can be prevented, eliminated, or reduced to safe levels
Critical Control Points
500
This only has to be done when the product makes a claim at being healthy, there are laws requiring it, the food is manufactured off site not owned by the same person serving the food
Labeling bulk food
500
This organization conducts research into foodborne illness and helps investigate outbreaks