Food Safety

Question 1

Commercially processed foods, cooked fruits and vegetables cooking temp

Answer 1

135º F

Question 2

Roasts, steaks, chops, fish, eggs cooking temp

Answer 2

145ºF

Question 3

Ground meats and fish, injected meats, eggs not immediately eaten cooking temp

Answer 3

155º F

Question 4

Poultry, stuffing, cooled and reheated foods

Answer 4

165º F

Question 5

Temperature Danger Zone

Answer 5

41º-135º F

Question 6

Staphylococcus Aureus

Answer 6

Comes from nasal passages and cuts on skin. toxins are produced on foods kept at room temp for too long. High protein foods are major culprits. Sx: diarrhea, vom, stomach cramps. onset in a few hours, lasts 24-48 hours.

Question 7

Salmonella

Answer 7

contaminated meat, cross contamination, feces. onset in up to 72 hours. N/V, diarrhea, headache, abdominal cramps.

Question 8

Clostridium Botulinum

Answer 8

low acid canned products. bulging, rusted canned, milky products. Sx: vom, diarrhea, and respiratory failure

Question 9

Listeria

Answer 9

unpasteurized dairy, semi-soft cheeses, deli meats. Onset takes days or weeks. Sx: fever, headache, vom. Women and infants are more susceptible.

Question 10

FAT TOM

Answer 10

Food, Acid, Time, Tempurature, oxygen, moisture

Question 11

Thawing

Answer 11

In the refrigerator, under cool running water, submerged in cool water changed every 20 minutes