Extra Flashcards
1
Q
Major contributing factors to food borne illness
A
Time/temp
Poor hygiene
Cross contamination
2
Q
6 bacterial growth
A
Food Acidity Temp Time Oxygen Moisture
3
Q
Temp danger zone
A
41-135
4
Q
Biological contamination
A
Bacteria, virus, parasites, salmonella
5
Q
Physical contamination
A
Hair, dirt, metal shavings
6
Q
Chemical contamination
A
cleaning products, polish
7
Q
Contamination factors
A
Hands Coughing Cross contamination Air/water Insects
8
Q
Top to bottom order of food
A
Ready to eat Dairy Seafood Whole meats Ground meats Poultry
9
Q
Single cooling stage
A
135-41 in 4hrs
10
Q
Two stage cooling
A
135-70 in 2hrs
70-41 in 4hrs
11
Q
Reheat temp
A
165 degrees
