DGOwens FN42 of ServSafe Diseases, HACCP, and Random Numbers

Bacteria causing food borne infection associated with deli meats, hot dogs, and unpast milk

Cold holding temp is...

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

Hot holding temp is ...

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

Total time for two stage cooling

Bacteria causing food borne infection associated with ready to eat salads

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

Time for second stage in two stage cooling

Virus associated with raw or partially cooked shellfish; ready to eat food; found on feces

Parasite from raw fish that causes person to cough up worms

Name HACCP Verb: all poultry is cooked to 165

Temp for microwaved, stuffed, or reheated food

Food borne toxin mediated infection associated with ground beef

Foodborne infection associated poultry, eggs, and beverages

Acidity range for  where bacteria will thrive

Number of foot candles in dry storage

Bacteria causing food borne infection associated with raw or partially cooked oysters

How long can you hold properly stored cold food in fridge?

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

Time for first stage in two stage cooling

Food borne intoxication associated with cooked starches and veggies

Name HACCP Verb: chef checks burger with thermometer

Temp of water in first sink in a three compartment sink

Number of foot candles in food prep areas

How long can you hold cold food held properly for service

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

Toxin that happens when big fish eat little fish

Sneeze guards must be this high?

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

Food borne intoxication associated with improperly canned foods or oil mixtures

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