Term
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Definition
| The temperature range in which microorganisms grow quickly and sometimes reach levels that can make people ill. |
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Term
| What is the FDA Food Code's temperature danger zone ?? |
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Definition
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Term
| Cold Foods must be kept at ____ or ___ |
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Definition
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Term
| Hot foods must be kept at___ or ____ |
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Definition
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Term
| Coolers must be ____ freezers must be ___ |
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Definition
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Term
These foods should be cooked at:
-Poultry ___
-Leftovers & Casseroles ____
-Beef, Pork, Veal, Lamb _____
-Egg dishes _______
-Fish _____ |
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Definition
Poultry-165 F
Leftovers& Casseroles-165 F
Beef, Pork, Veal, Lamb-160 F
Egg dishes-160 F
Fish-145 F |
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Term
MAJOR FOOD POISONERS
Staphylococcus Aureus
(Where are they found and how are they spread?) |
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Definition
Found on the skin, in noses, in boils and pimples and other skin infections , cold and sore throat, infected cuts.
Spread: by food handlers who touch food with contaminated hands. |
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Term
Salmonella
(How does it spread, where can it be found and how do you prevent it) |
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Definition
Salmonella can be spread by an infected food source.
It can be found in raw or undercooked eggs and poultry.
You can prevent it by cooking eggs and poultry thoroughly. |
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Term
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Definition
Can be fatal . This an Anaerobic organism(does not need oxygen to survive, form spores destroyed at 240+.
Found in low acid canned foods and honey(no babies) |
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Term
Escherichia Coli..
(Found where , contamination, symptoms prevention?) |
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Definition
Found in infected animals , raw or undercooked beef or raw milk. contamination through direct human fecal contact with food or water.
Kidney Failure
Cooking beef thoroughly. |
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Term
| What are the four steps to fight bacteria? |
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Definition
Clean (WASH YOUR HANDS AND THE FOOD)
SEPERATE (DO NOT CROSS CONTAMINATE ING)
COOK ( MAKE SURE YOU COOK THOUROUGHLY CORRECT TEMPERATURES)
CHILL (REFRIGERATE PROMPTLY) |
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