FB illnesses per year
76 million
FB deaths per year
5,000
if suspected fb illness question what was consumed the last ______ hours
72 hours
BIG 5 diseases to report
HENSS hep a e coli noro shigella salmonella
possibly entamoeba histolytica
5 risk factors
improper temp inadequately cooked poor personal hygiene cross contamination food unsafe source
cooling temps
135 to 70 in 2
20 to 41 in 4
temps eggs - immediate eggs - hot holding pork/beef/fish etc. roast ground meats poultry/reheat etc.
eggs 145 15 eggs no immediate 155 15 sec pork beef fish 145 15 sec roasts 145 4 min ground meats 155 15 sec poultry 165 15 sec
8 allergens
eggs dairy fish shellfish peanuts treenuts wheat soy
freezing temps for parasites
illness associated with tuna
scromboid
histamine
humans eat how much per day
1.5 lbs
hand washing must last for
20 seconds
7 haccp steps
hazard analysis ID ccp set critical limits set way to monitor ccp set actions for critical limits reached set way to monitory plan is working records
grade a raw milk and grade a milk bacti counts
50,000
15,000 per ml
how much vitamin d added to milk
400 ius
cows produce how much milk per day
5-7 gallons
most heat resistant milk pathogen
coxiella burneti q fever
this test shows if pasteurization works
phosphatase test
vat/batch method
145 30 mins sour cream yogurt
htst method
166 15 sec best method
ultra high temp method
194 3/4 sec half half whipping cream
instantaneous pasteurization method
280f shelf satable creamers
mechanical ware wash levels
50 ppm cl 30 sec 25 ppm iodine 1 min 160F temp should be 140-160 rinse is colder
mannual ware wash levels
100 ppm cl 30 sec
25 iodine 1 min
200 ppm qat 1 min
171F 30 sec
min water temp 100