Pathogen Panic
This is the best way to prevent the spread of pathogens in a kitchen.
What is preventing cross contamination?
These hot skin rashes are a common symptom of allergic reaction.
What are hives?
This is the minimal internal temperature of poultry.
what is 165?
This is where meat should be stored in the cooler.
what is, On the bottom rack?
This is the first thing you should do before beginning food production.
What is wash your hands?
This is the temperature at which MOST bacterial contaminates are destroyed.
What is 165 degrees?
This is the tool that's commonly used to save somebody who is having a severe allergic reaction.
What is an epi pen?
This is commonly referred to as the "temperature danger zone".
What is 41 - 135?
This is the process of getting a large order to your restaraunt.
What is recieving?
This is the amount of time you should wash your hands with hot soapy water.
What is 15-20 seconds?
This is where shigella is most commonly found.
What is human feces?
This is what happens when an allergen affects a non allergen cooking surface.
What is cross contact?
This is the minimal hot holding temperature of TCS food.
what is 135?
This is the name of an order where a trusted supplier comes in and places your delivery in storage before or after operation hours.
What is a key drop delivery?
This is what you should do if you have a cut on your hand before food service.
What is wear a disposable glove?
These are the 4 categories of biological contaminates.
What are bacteria, viruses, parasites, fungus?
This is the name for a severe allergic response.
What is anyphallaxis?
This is the range of temperatures for the detergent basin in the three compartment sink.
What is 110-120?
ROP is an acronym that stands for this.
What is "reduced oxygen packaging"?
These are the high risk populations we need to serve in the food service industry.
What are the very young, the very old, the immunocompromised and the pregnant?
These are the big 6 pathogens.
What are E. Coli, Shigella, Salmonella, non-typhee Salmonella, Norovirus, and Hep A?
These are the big 8 allergens.
dairy, eggs, fish, shellfish, peanuts, treenuts, soy, wheat.
This is the temperature range at which pathogens grow best.
What is 70-125?
This is the amount of time you need to keep your shellstock identification tag on file.
What is 90 days?
This is the easiest way to avoid cross contamination.
What is using separate utensils and equipment for meat and produce?