Summary Flashcards
FB illnesses per year
76 million
FB deaths per year
5,000
if suspected fb illness question what was consumed the last ______ hours
72 hours
BIG 5 diseases to report
HENSS hep a e coli noro shigella salmonella
possibly entamoeba histolytica
5 risk factors
improper temp inadequately cooked poor personal hygiene cross contamination food unsafe source
cooling temps
135 to 70 in 2
20 to 41 in 4
temps eggs - immediate eggs - hot holding pork/beef/fish etc. roast ground meats poultry/reheat etc.
eggs 145 15 eggs no immediate 155 15 sec pork beef fish 145 15 sec roasts 145 4 min ground meats 155 15 sec poultry 165 15 sec
8 allergens
eggs dairy fish shellfish peanuts treenuts wheat soy
freezing temps for parasites
- 4 for 7 days
- 31 for 14 hours
- 31 to solid then -4 for 24 hours
illness associated with tuna
scromboid
histamine
humans eat how much per day
1.5 lbs
hand washing must last for
20 seconds
7 haccp steps
hazard analysis ID ccp set critical limits set way to monitor ccp set actions for critical limits reached set way to monitory plan is working records
grade a raw milk and grade a milk bacti counts
50,000
15,000 per ml
how much vitamin d added to milk
400 ius
cows produce how much milk per day
5-7 gallons
most heat resistant milk pathogen
coxiella burneti q fever
this test shows if pasteurization works
phosphatase test
vat/batch method
145 30 mins sour cream yogurt
htst method
166 15 sec best method
ultra high temp method
194 3/4 sec half half whipping cream
instantaneous pasteurization method
280f shelf satable creamers
mechanical ware wash levels
50 ppm cl 30 sec 25 ppm iodine 1 min 160F temp should be 140-160 rinse is colder
mannual ware wash levels
100 ppm cl 30 sec
25 iodine 1 min
200 ppm qat 1 min
171F 30 sec
min water temp 100