class
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Staphylococcus aureus (Staphyloccal gastroenteritis)- found in humans particularly in the hair, nose and throat, as well as in infected cuts. Transfer to food when touched and not washing their hands. Cooking the food can not destroy the toxins. | show 🗑
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| show | Symptoms- diarrhea, cramps w/nausea, low grade fever and chills. Linked to oysters from contaminated water.
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| show | Symptoms- fever (mild), general weakness, nausea, ab pain and jaundice (appears later) Linked from Ready-to-eat foods, shellfish from contaminated water.
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| show | Symptoms- vomiting, diarrhea, nausea, ab. cramps. Linked from Ready-to-eat food, shellfish from contaminated water.
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| show | Symptoms- tingling in throat, coughing up worms! Linked to Herring, Cod, Halibut, Mackerel, Pacific salmon. (purchase sushi-grade fish that has been frozen to the correct time-temp requirements.)
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| Cryptosporidium parvum (Cryptosporidisis)- found in feces of infected people. Day-care and medical communities have been frequent locations of person-to-person. | show 🗑
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| show | Symptoms- initially fever, later diarrhea, ab.cramps, nausea. Linked by incorrectly treated water, produce.
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| Cyclospora cayetanensis (Cyclosporiasis)- has been associated w/produce irrigated or washed w/contaminated water. As well as found in feces of infected persons. Food handlers should be excluded from operations when they have diarrhea. | show 🗑
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| TOXINS Histamine (Scombroid poisoning)- occurs when high levels of histamine in scombroid and other species of fish are eaten. When fish are time-temp abused, bacteria on fish make the toxin. Can NOT be destroyed by freezing, cooking, smoking or curing. | show 🗑
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| show | Symptoms- last months/years depend on how severe.Reversal of hot/cold sensations, nausea,vomiting,tingling fingers,lips,toes, joint/muscle pain.Linked-predatory tropical reef fish. In Barracuda, Grouper, Jacks, and Snapper.
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| show | Symptoms- numbness,tingling in mouth, face, arms,legs. dizziness, nausea, vomiting, diarrhea. Linked- shellfish in colder waters (Pacific, New England coasts)- in clams, mussels, oysters, scallops.
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| Brevetoxin (Neurotoxic shellfish poisoning)- same as Saxitoxin | show 🗑
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| Domoic Acid (Amnesic shellfish poisoning)- when they eat shellfish. | show 🗑
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| FAT TOM | show 🗑
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| Temperature of Final Rinse for Sanitizing | show 🗑
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| Temperature To Kill Salmonella | show 🗑
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| Temperature to Kill E-Coli | show 🗑
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| show | 145 F - Pork (chops, steaks), beef (chops, steaks), veal (chops, steaks), lamb (chops, steaks), fish, roasts for pork, beef, veal, lamb (4 mins)), shelled eggs for IMMEDIATE service.
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| Lowest Hot Held Temp for TDZ | show 🗑
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
pugga04
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