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Stack #4687775

QuestionAnswer
DANGER ZONE 4-60 DEGREEES
60 TO 20 WITHIN 2 HRS
20 TO 4 WITHIN 4 HRS
HOW MANY CANADIANS FALL ILL W/ FOOD BORNE ILLNESS EACH YEAR 1-8
PASTERURIZATION IS HEATING OF LIQUID TO 72 DEGREEES
FOOD BORNE ILLNESS USUALL TRANSFERRED BY FECAL/ORAL ROUTE
2 CATEGORIES OF MICROORGANISMS ARE PATHOGENS AND SPOILAGE ORGANISMS
COLONIZATION IS BACTERIA THAT GROWS OUTSIDE BODY
CARRIER STATE IS SOMEONE WHO SHED A PATHOGEN
BACTERIA DOUBLES EVERY 15-20 MINS
TRUE OR FALSE REGULAR COOKING TEMPS DO NOT DESTORY BACTERIAL SPORES TRUE
TO BE CLASSIFIED AS A POTENTIALLY HAZARDOUS FOOD MUST HAVE THE FOLLOWING HIGH IN PROTEIN, NEUTRAL PH AND LOTS OF MOISTURE
FATTOM FOOD, ACIDITY, TIME, TEMP, OXYGEN, MOISTURE
COOLING FOOD PROPERLY INCLUDE DIVIDE INTO SMALL PORTIONS, SHALLOW CONTAINERS, FRIDGE ASAP, STIR OFTEN
AEROBIC BACTERIA LOVE OXYGEN
ANAEROBIC BACTERIA DOESNT NEED OXYGEN
4 SOURCES OF FOOD BORNE ILNNESS INCLUDE PATHOGENIC, PHYCIAL, CHEMICAL, ALLERGENS
BACRTERIAL INTOXICATION IS WHEN YOU INGEST A BACTERIAL TOXIN NOT A LIVING ORGANISM
CALIBRATE THERMOMETER BY WATER WITH ICE TO STABALIZE AT 0 OR BOLING AT 100.
COOKING TO 63 TO 82 IS THE EASIEST WAY TO DESTORY MOST PATHOGENS TRUE
BEEF/ VEAL MUST BE COOKED AT 63 DEGREES FOR 3 MINS
FISH 70 DEGREES FOR 15 SEC
PORK 71 FOR 15 SEC
GROUND BEEF 71 FOR 15 SEC
CHICKEN PIECES/BURGERS 74 FOR 15 SEC
WHOLE POULTRY 82 FOR 15 SEC
OTHER HAZARDOUS FOOD SHOULD BE 74 FOR 15 SEC
REHATING SHOULD BE AT 74
FRIDGE SHOULD BE AT 4 C OR BELOW
FREEZER SHOULD BE AT 18 OR BELOW
TRUE OR FALSE EGGS MUST BE GRADE A OR B TRUE
GRADE C EGGS HAS A HIGH RISK OF SALMONELLA
FOOD STORAGE MUST BE 15 CM OFF FLOOR TRUE
CUPS SHOULD BE STORED BREATHABLE SURFACE, UPSIDEDOWN
SANITIZERS INCLUDE CHLORINE, QUATS AND IODINE
CHLORINE SOLUTION YOU MIX 2ML OF BLEACH FOR EVERY 1L OF WATER
3 STEP SYSTEM FOR DISHWASHINGINCLUDE WASH, RINSE, SANITIZE
SANITIZING SOLUTION MUST BE CHECKED EVERY 2 HRS
UTENISILS MUST BE AIR DRYED
SANITIZING RINSE CYCLE SHOULD BE AT 82 C
Created by: bpereira
 

 



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