fcs safety and sanitation Flashcards
how long do you have to wash your hands
20 seconds
salmonella
commonly found in poultry and eggs
botulism
most associated with canned goods and tightly wrapped heated food
campylobacter
occurs in under cooked poultry and unpasteurized dairy products
Norovirus
casues about 50% of food related-illnesses
Commonly involved in leafy green, fresh fruit, and shell fish
C. perfringens
commonly found in beef, poultry, gravies, and dried or precooked foods
common examples are catered or cafeteria
listeria
occurs in dairy, deli meat, and melons
Staph
commonly caused by lack of personal hygiene or open wounds
E-coli
is most associated with beef products; contaminated water supply
poultry and eggs
salmonella
gravies and catered food
perfingens
green leafy vegetables
norovirus
canned goods
botulism
dairy and melons
listeria
F- fattom
food
A- fattom
acidity
T- fattom (1)
time
T- fattom (2)
temperature
O- fattom
oxygen
M- fattom
moisture
microorganism
living creatures seen only through a microscrope
bacteria
directly applied to fattom
parasites
feed off a living host
viruses
can infect all life forms
