food stuff

3. Shigella spp. Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga tonxin-producing Escherichia coli (E. Coli) Hepatitis A Norovirus
8. if you handle chicken, what must you change?
9. objects being sanitized must be immersed in the solution for a specific amount of time called the
14. Which symptom must be reported to a manager?
17. What condition describes a very yellow or orange coloring of the skin associated with Hepatitis A?
19. Objects being sanitized must be immersed in the solution for a specific period of time called the?
20. when food stays too long at temperatures that are good for the growth of pathogens

1. food that can be eaten without further preparation, washing or cooking EX deli-meats, washed fruits and veggies, bakery items, and sugar, spices, and seasonings
2. Require a living host to grow. Foodborne illnesses from viruses typically occur through the fecal-oral route. Viruses are NOT destroyed by the normal cooking process
4. Foods- ground beef and contaminated produce
5. Foods-food easily contaminated by hands such as salads with TCS foods (potato, tuna , shrimp, macaroni, and chicken) and food that has made contact with contaminated water
6. After mixing and letting the dough rise, what should Alyssa do to the dough?
7. to what temp must be brined ham be cooked to
10. to know- Control flies. Flies transfer bacteria from feces to food
11. food that needs time and temperature control for safety
12. what is the most important thing in hygiene
13. All ready-to-eat TCS food that is prepared in-house must be labeled if it will be held longer than
14. fats, acidity, temp, time, oxygen, moisture
15. how far should things be from the floor
16. to know- cook ground beef to minimum internal temperature. Purchase produce from approved reputable suppliers
18. a disease transmitted to people by food