Chapter 5 - Food Safety Flashcards
1
Q
fresh meat storage guidelines
A
40F or 4C
2
Q
bacon storage time
A
7 days
3
Q
sausage storage time
A
1-2 days
4
Q
steaks, chops, roast storage times
A
3-5 days
5
Q
chicken or turkey storage times
A
1-2 days
6
Q
fish storage days
A
1-2 years
- smoked: 14 days
canned: 3-4 days after opening
7
Q
eggs
A
4-5 weeks in shell
-1 wk if boiled
8
Q
do not leave perishables at room temp for more than..
A
2 hours
9
Q
roasts + steaks prep temp
A
145F
10
Q
chicken prep temp
A
165F
11
Q
ground beef prep temp
A
160F
12
Q
eggs prep temp
A
160F
13
Q
salmonella manifestations
A
- headache
- fevere
- N/V
- cramp
- diarrhea
14
Q
e.coli manifestations
A
- ab pain
- diarrhea
- hemolytic uremic syndrome
- severe anemia
- kidney failure
15
Q
listeria is found in..
A
- soft cheese
- raw milk
- undercooked poultry
- processed meat
- raw vege
16
Q
listeria manifestations
A
- sudden fever
- diarrhea
- headache
- back pain
- ab discomfort
- stillbirth/miscarriage
17
Q
norovirus onset
A
24-48 hr
18
Q
novovirus manifestations
A
- projectile vomiting
- fever
- myalgia
- watery diarrhea
- headache
19
Q
foods high in vitamin K (drk grn leafy, egg, carrots) can interact with…
A
anticoags like warfarin
-DECR the effects
20
Q
tyramine can interact with…
A
MAOI + norepinephrines can cause hypertensive crisis
