DOH Flashcards
What temperature must ground meat be cooked to?
158 degrees F
What temperature must Chicken be cooked to?
165 degrees F
What tenperature must pork be cooked to?
150 degrees F
Raw shell eggs must be cooked to?
145 degrees F
Fish, shellfish, beef, & Lamb must be cooked to what temperature?
140 degrees F
What is considered a potentially hazardous food?
Any food that supports the rapid growth of microorganisms.
What s the temperature danger zone?
41 - 140 F
How many days must a shellfish tag be kept for?
90 days after product use
Smoked fish must be kept at what temperature?
on or below 38 degrees F
Food must be stored how many inches off the floor?
6 Inches.
What are the three main hazards to our health when it comes to food?
Physical, Chemical and Bacterial.
True or false: Food contaminated witha bacteria will have a change I appearance and/or smell bad.
False. They do not necessarily show any evidence.
In unfavorable conditions, how often does bacteria double?
Every 20 to 30 minutes.
What are the 4 stages of bacteria growth?
Lag, Log, stationary & Death.
What are the 6 factors of bacteria growth?
FATTOM:
food, acidity, time, temperature, oxygen, moisture.
Which of the 4 stages does bacteria grow the most?
Log stage.
What are two common viruses that can be transmitted through food?
Norovirus, Hepatitis A.
Trichinosis is found in what kind of meat?
Pork
What temperature does pork have to be cooked to to prevent thrchinosis?
150 degrees for 15 seconds.
True or false: Botulism can only grow with oxygen present.
False, it can also grow in an anaerobic environment.
Handwashing sinks must be within how many feet of food prep stations?
25 feet.
What are 3 acceptable means to defrost food?
In a fridge, under cold running water, in a microwave IF cooked immediately.
True or false: food cooling in the fridge should be covered immediately.
False: you should only cover it once it has cooled to 41 degrees or lower.
AVB’s (Atmospheric Vaccuum Breakers) must be installed in any equipment that has a direct connection to:
A potable water supply.
