Duplicate of ServSafe Diseases, HACCP, and Random Numbers

Acidity range for  where bacteria will thrive

Name HACCP Verb: chef checks burger with thermometer

Name HACCP Verb: chef throws out soup that sat 6 hours for hot holding

Food borne toxin mediated infection associated with improperly cooled stews, soups, and gravies

Name HACCP Verb: all poultry is cooked to 165

Temp for microwaved, stuffed, or reheated food

Name HACCP Verb: chef meets with staff to make sure HACCP plan is working

Name HACCP Verb: chef looks over entire operation to look for potential hazzards

Temp for microwaved, stuffed, or reheated food

Toxin that happens when some fish are time temp abused, like tuna

Time for second stage in two stage cooling

Food borne toxin mediated infection associated with ground beef

Temp for microwaved, stuffed, or reheated food

Number of foot candles in dry storage

Temp of water in first sink in a three compartment sink

Temp for microwaved, stuffed, or reheated food

Foodborne infection associated poultry, eggs, and beverages

Food borne intoxication associated with improperly canned foods or oil mixtures

Temp for microwaved, stuffed, or reheated food

Temp for microwaved, stuffed, or reheated food

Parasite from raw fish that causes person to cough up worms

Cold holding temp is...

Food borne intoxication associated with cooked starches and veggies

Bacteria causing food borne infection also associate with poultry but not salmonella

Temp for microwaved, stuffed, or reheated food

Temp for microwaved, stuffed, or reheated food

Toxin that happens when big fish eat little fish

Number of foot candles in food prep areas

Temp for microwaved, stuffed, or reheated food

Hot holding temp is ...

Sneeze guards must be this high?

Name HACCP Verb: chef holds shellstock 90 days from oyster harvest

Temp for microwaved, stuffed, or reheated food