Not Specific to Chapter Notes Flashcards
1
Q
Big 8 Allergens
A
Milk Wheat Soy Eggs Peanut Treenut Shellfish Regular Fish
2
Q
What are the 3 types of food contamination/hazards?
A
Biological, Chemical and Physical
3
Q
What are the 4 main temperatures for food?
A
135
145
155
165
4
Q
What temperature must poultry/chicken be cooked at?
A
165
5
Q
What temperature must ground meats be cooked at?
A
155
6
Q
What temperature must Solid/Whole meats be cooked at?
A
145
7
Q
What temperature must Fish/Eggs be cooked at?
A
145
8
Q
What does TCS stand for?
A
Time/temperature Control for Safety food
9
Q
What does CDC stand for
A
Centers for Disease Control
