flashcard
1 / 51
Front
145, 15
❮ prev
next ❯
1 / 51
Back
cook beef, pork, veal, and lamb steaks, chops and roasts to ___ for ___ seconds
❮ prev
next ❯
terms list
145, 15
cook beef, pork, veal, and lamb steaks, chops and roasts to ___ for ___ seconds
155
egg dishes need to be cooked to
yolk and white firm, 145, 15
cook eggs until ____ or until they reach ___ for ___ seconds
opaque and flaky
cook fish until it is
145, 15
cook fish until it reaches ____ for ___ seconds
145, 15
cook commercial game until it reaches ___ for ____ seconds
155, 15
cook ground beef, veal, pork, or lamb (all ground meat) until it reaches ___ for ___ seconds
165, 15
cook ground chicken or turkey until it reaches ___ for ___ seconds
145, 15
cook ham and bacon until it reaches ____ for ___ seconds
165, 15
cook poultry and wild game until it reaches ___ for ____ seconds
155, 15
cook ratites and injected meats until they reach ___ for __ seconds
opaque and firm
cook shellfish until it is (shells should be open)
165, 15
cook stuffing, stuffed meat, stuffed fish, stuffed pasta, and casseroles until they are ___ for ___ seconds
165, 2 minutes
cook any PHF cooked in a microwave to ___ and let stand for
staphylococcus aureus
the organism of the staph illness
listeria monocytogenes
the organism of the listeria illness
clostridium botulinum
the organism of botulism
clostridium prefringens
organism name for perfringens or CP
esscherichia coli
organism name for E. coli
strep
strachy foods, cold meats, custards, milk products, infected workers with wounds or sores are all common sources of
listeria
milk products, ice cream, frozen yogurt, raw vegetables, poultry, meat, seafood, deli meats, humans are all common sources of
e. coli
raw milk, raw vegetables, raw or rare beef, humans, almost any food are all sources of
botulism
rice, potaoes, smoked fish, canned vegetables, soil, cooked foods held a while at a warm temp with little oxygen are all sources of
salmonella
poultry, eggs, milk, meats, feces are all common sources of
CP or perfringens
reheated items such as meats, sauces, stews, casseroles, and beans are all common sources of
cells
form of listeria
infection
how listeria is ingested
infected food handlers
strep comes from
toxins
form of staph
intoxication
how staph is ingested
cells and toxins
form of Cp/perfringens
toxin-mediated
how Cp/perfringens is ingested
toxin, cells, spores
forms of botulism
intoxication
how botulism is ingested
cells
form of salmonella
infection
how salmonella is ingested
cells
form of strep
infection
how strep is ingested
cells and toxins
form of e. coli
toxin-mediated
how e coli is ingested
listeria
avoid raw milk and cheese made from unpasteurized milk to prevent
salmonella
thoroughly cook all meat, poultry, fish and eggs, avoid cross contamination and maintain good personal hygiene to prevent
strep
keep sick employees away from work and protect foods from coughs and sneezes to prevent
e. coli
thoroughly cook or reheat items and use only pasteurized products to prevent
staph
wash hands and untensils before use, keep sick workers away from work, and avoid keeping foods at room temperature to prevent
perfringens
keep cooked foods at 135°F or higher and reheat leftovers to internal temps of 165° or higher to prevent
botulism
keep cooked foods 135°F or higher or 41° or cooler, reheat leftovers thoroughly, discard swollen cans, don't use home canned goods to prevent
intoxication
eating harmful toxins left by bacteria
infection
occurs when a pathogenic bacteria is digested, the bacteria then lives in the person's intestines
toxin-mediated infection
has characteristics of both intoxication and infection
toxin-mediated infection
when living organisms are ingested and then live in the intestines and produce toxins
more from user
chp 3 Nutrition (part 1)
74 items
en en
chp 1 professionalism
65 items
fr en
chp 3 Nutrition (vitamins)
43 items
lb en
chp 2 Food Safety and Sanitation (part 1)
71 items
en en
similars
Nutrition Ch 19
53 items
en en
Food Prep: Food Contaminants
50 items
en en
NEHA Chapter Two
49 items
en en
time temperature control safety (TCS)
10 items
en en
likely
106.2 Set up a display manager
16 items
en en
Econ Review!
24 items
en en
Vocab Workshop Level H Unit 10
20 items
en en
Metabolism
37 items
en en