Food Borne Illness Flashcards
1
Q
freshly potentially hazardous foods can be safely held at temps in the danger zone
A
2/4 hour rule
2
Q
Danger zone
A
5-60 C
3
Q
Under 2 hours
A
Okay to use/refrigerate at 5C or less
4
Q
2-4 hours
A
Okay to use right away
5
Q
Over 4 hrs
A
throw away
6
Q
foods with pathogens, longer onset
A
food infection
7
Q
foods with toxins, quicker onset
A
food intoxication
8
Q
clostridiums & staph
A
food intoxications
9
Q
rice foodborne
A
bacillus cereus
10
Q
-lack of fever (employees present in STAFF meeting must not have fever)
A
staph aureus
11
Q
-slurred speech, double vision
-root veg, vacuum packed, canned
A
clos botulinum
12
Q
cafeteria (improp cooked, cooed, reheated)
A
clos perfrigens
13
Q
shoo flies, poo, raw
A
shigella
14
Q
fish/seafood/water (Ocean VIBes)
A
vibrio
15
Q
-meningitis, encephalitis
-lunch meats, milk, hot dogs
-fetus transmission
A
listeria
