Temperatures
This is the range in which food is unsafe.
41-135
What does TCS stand for?
Time Temperature Control for Safety
Lives only in humans. Found in those infected with this in their bloodstream and intestinal tract.
Salmonella Typhi
Require a living host
Parasite
ROP food should be verified and checked like this
Temperature range in which food thrive and grow bacteria.
70-125
Submerge food under drinkable running water that is 70-degree F.
Thawing out food.
Farm animals are known to have this.
Nontyphodial Salmonella
Leading cause of foodborne illness.
Norovirus
Cold TCS food should be received at
41 or lower
Temperature for cooked pork.
145
Hold hot food at this temperature.
135 or higher.
Found in human feces with this illness. Flies carry this from one place to another.
Shigella spp.
Found in feces infected with it. Transfers to food when infected food handlers touch food or equipment with fingers that have feces on them.
Hep. A
Shucked shellfish should be received at
45 or lower
Temperature for cooked ground beef.
155
Hold cold food at this correct temperature.
41 or lower.
Found in the intestines of cattle
Yeast, molds, mushrooms
Fungi
Shell eggs received at
45 or lower
Temperature for cooked ground bison burger.
145-165
Amount of hours one has to verify temperatures of food.
4 - recommended 2 hours.
The six conditions in which food grow.
FATTOM
3 common types of contamination
Biological, physical, chemical
Two ways in which one rejects food items
Fluid stains and ice crystals