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Questions and Answers
What is the minimum internal temperature for poultry, including whole or ground chicken, turkey, or duck?
What is the minimum internal temperature for poultry, including whole or ground chicken, turkey, or duck?
165ºF (74ºC) for 15 seconds
What is the minimum internal temperature for stuffing made with fish, meat, or poultry?
What is the minimum internal temperature for stuffing made with fish, meat, or poultry?
165ºF (74ºC) for 15 seconds
What is the minimum internal temperature of stuffed meat, seafood, poultry, or pasta?
What is the minimum internal temperature of stuffed meat, seafood, poultry, or pasta?
165ºF (74ºC) for 15 seconds
What is the minimum internal temperature of tea?
What is the minimum internal temperature of tea?
What is the minimum internal temperature for dishes that include previously cooked TCS ingredients?
What is the minimum internal temperature for dishes that include previously cooked TCS ingredients?
What is the minimum internal temperature of ground meat, including beef, pork, and other meat?
What is the minimum internal temperature of ground meat, including beef, pork, and other meat?
What is the minimum internal temperature of injected meat, including brined ham and flavor-injected roasts?
What is the minimum internal temperature of injected meat, including brined ham and flavor-injected roasts?
What is the minimum internal temperature of mechanically tenderized meat?
What is the minimum internal temperature of mechanically tenderized meat?
What is the minimum internal temperature of ratites, including ostrich and emu?
What is the minimum internal temperature of ratites, including ostrich and emu?
What is the minimum internal temperature of ground seafood, including chopped or minced seafood?
What is the minimum internal temperature of ground seafood, including chopped or minced seafood?
What is the minimum internal temperature of shell eggs that will be hot-held for service?
What is the minimum internal temperature of shell eggs that will be hot-held for service?
What is the minimum internal temperature of seafood, including fish, shellfish, and crustaceans?
What is the minimum internal temperature of seafood, including fish, shellfish, and crustaceans?
What is the minimum internal temperature of steak/chops of pork, beef, veal, and lamb?
What is the minimum internal temperature of steak/chops of pork, beef, veal, and lamb?
What is the minimum internal temperature of commercially raised game?
What is the minimum internal temperature of commercially raised game?
What is the minimum internal temperature of shell eggs that will be served immediately?
What is the minimum internal temperature of shell eggs that will be served immediately?
What is the minimum internal temperature of roasts of pork, beef, veal, and lamb?
What is the minimum internal temperature of roasts of pork, beef, veal, and lamb?
What is the minimum internal temperature of fruits, vegetables, grains, and legumes that will be hot-held for service?
What is the minimum internal temperature of fruits, vegetables, grains, and legumes that will be hot-held for service?
What is a foodborne illness?
What is a foodborne illness?
What is a foodborne illness outbreak?
What is a foodborne illness outbreak?
What does higher risk populations include?
What does higher risk populations include?
What is the temperature danger zone in which bacteria can grow rapidly?
What is the temperature danger zone in which bacteria can grow rapidly?
What are TCS foods?
What are TCS foods?
What are three types of contamination?
What are three types of contamination?
What is biological contamination?
What is biological contamination?
What is chemical contamination?
What is chemical contamination?
What is physical contamination?
What is physical contamination?
What are the CDC’s top five documented reasons for outbreaks?
What are the CDC’s top five documented reasons for outbreaks?
What are three ways food becomes contaminated?
What are three ways food becomes contaminated?
What are foodborne infections?
What are foodborne infections?
What is foodborne intoxication?
What is foodborne intoxication?
What is our biggest concern in food safety?
What is our biggest concern in food safety?
What are the conditions bacteria need to grow, known as FATTOM?
What are the conditions bacteria need to grow, known as FATTOM?
What does the F in FATTOM stand for?
What does the F in FATTOM stand for?
What does the A in FATTOM stand for?
What does the A in FATTOM stand for?
What does the T in FATTOM stand for?
What does the T in FATTOM stand for?
What does the O in FATTOM stand for?
What does the O in FATTOM stand for?
What does the M in FATTOM stand for?
What does the M in FATTOM stand for?
What is water activity (AW)?
What is water activity (AW)?
What are bacterial growth phases?
What are bacterial growth phases?
What form can bacteria change into to survive when lacking nutrients?
What form can bacteria change into to survive when lacking nutrients?
Where are spores often found?
Where are spores often found?
What can spores resist?
What can spores resist?
What are common foods that have ideal pH levels for bacterial growth?
What are common foods that have ideal pH levels for bacterial growth?
What is the growth pattern of bacteria in relation to time?
What is the growth pattern of bacteria in relation to time?
What bacteria can be prevented through time and temperature control?
What bacteria can be prevented through time and temperature control?
What bacteria can be prevented through preventing cross-contamination?
What bacteria can be prevented through preventing cross-contamination?
What is Nontyphoidal Salmonella commonly linked to?
What is Nontyphoidal Salmonella commonly linked to?
What are the most common symptoms of Nontyphoidal Salmonella?
What are the most common symptoms of Nontyphoidal Salmonella?
What bacteria can be prevented through practicing personal hygiene?
What bacteria can be prevented through practicing personal hygiene?
What bacteria can be prevented through purchasing from approved, reputable suppliers?
What bacteria can be prevented through purchasing from approved, reputable suppliers?
What is Bacillus cereus commonly linked to?
What is Bacillus cereus commonly linked to?
What is Listeria monocytogenes commonly linked to?
What is Listeria monocytogenes commonly linked to?
What is the most important way to prevent foodborne illness?
What is the most important way to prevent foodborne illness?
What are some challenges to food safety?
What are some challenges to food safety?
What are the four types of pathogens that can contaminate food?
What are the four types of pathogens that can contaminate food?
What are the costs of a foodborne illness to an operation?
What are the costs of a foodborne illness to an operation?
When has food been time-temperature abused?
When has food been time-temperature abused?
What is cross-contamination?
What is cross-contamination?
How can food handlers cause a foodborne illness?
How can food handlers cause a foodborne illness?
How can pathogens be spread to food?
How can pathogens be spread to food?
What includes ready-to-eat foods?
What includes ready-to-eat foods?
List five ways that can keep food safe.
List five ways that can keep food safe.
What does FDA stand for?
What does FDA stand for?
What does USDA stand for?
What does USDA stand for?
What does the FDA inspect?
What does the FDA inspect?
What does the USDA regulate and inspect?
What does the USDA regulate and inspect?
What does the FDA write?
What does the FDA write?
What does the CDC and PHS conduct research into?
What does the CDC and PHS conduct research into?
What do state and local health departments do?
What do state and local health departments do?
What are harmful microorganisms called?
What are harmful microorganisms called?
What are the most common symptoms of a foodborne illness?
What are the most common symptoms of a foodborne illness?
What is the onset time of foodborne illnesses?
What is the onset time of foodborne illnesses?
Can bacteria be smelled or tasted?
Can bacteria be smelled or tasted?
What are the three severe foodborne illnesses that are highly contagious?
What are the three severe foodborne illnesses that are highly contagious?
What is the Big Six foodborne illnesses?
What is the Big Six foodborne illnesses?
What is Salmonella Typhi linked to?
What is Salmonella Typhi linked to?
What are ways to prevent Salmonella Typhi?
What are ways to prevent Salmonella Typhi?
What is Shigella spp. linked to?
What is Shigella spp. linked to?
What are ways to prevent Shigella spp.?
What are ways to prevent Shigella spp.?
What is E. coli linked to?
What is E. coli linked to?
What are ways to prevent E. coli?
What are ways to prevent E. coli?
What is Clostridium perfringens linked to?
What is Clostridium perfringens linked to?
What are viruses in relation to food safety?
What are viruses in relation to food safety?
How can viruses be prevented?
How can viruses be prevented?
What is Hepatitis A linked to?
What is Hepatitis A linked to?
What are ways to prevent Hepatitis A?
What are ways to prevent Hepatitis A?
What is Norovirus linked to?
What is Norovirus linked to?
What are ways to prevent Norovirus?
What are ways to prevent Norovirus?
What is Anisakis simplex commonly linked with?
What is Anisakis simplex commonly linked with?
What is Cryptosporidium parvum commonly linked with?
What is Cryptosporidium parvum commonly linked with?
What is Giardia duodenalis commonly linked with?
What is Giardia duodenalis commonly linked with?
What is Cyclospora cayetanensis commonly linked with?
What is Cyclospora cayetanensis commonly linked with?
What is Histamine commonly linked with?
What is Histamine commonly linked with?
What is Ciguatoxin commonly linked with?
What is Ciguatoxin commonly linked with?
What is Saxitoxin commonly linked with?
What is Saxitoxin commonly linked with?
What is Brevetoxin commonly linked with?
What is Brevetoxin commonly linked with?
What is Domoic acid commonly linked with?
What is Domoic acid commonly linked with?
Parasites require a host to live and reproduce. Parasites are commonly associated with what?
Parasites require a host to live and reproduce. Parasites are commonly associated with what?
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Study Notes
Food Safety Temperature Guidelines
- Minimum internal temperature for poultry (whole or ground): 165°F (74°C) for 15 seconds.
- Minimum internal temperature for stuffing made with fish, meat, or poultry: 165°F (74°C) for 15 seconds.
- Minimum internal temperature for stuffed meat, seafood, poultry, or pasta: 165°F (74°C) for 15 seconds.
- Minimum internal temperature of tea: 175°F (80°C).
- Minimum internal temperature for dishes with previously cooked TCS ingredients: 165°F (74°C) for 15 seconds.
- Minimum internal temperature for ground meat (beef, pork, and other meats): 155°F (68°C) for 15 seconds.
- Minimum internal temperature for injected meat (brined ham, flavor-injected roasts): 155°F (68°C) for 15 seconds.
- Minimum internal temperature for mechanically tenderized meat: 155°F (68°C) for 15 seconds.
- Minimum internal temperature for ratites (ostrich, emu): 155°F (68°C) for 15 seconds.
- Minimum internal temperature for ground seafood: 155°F (68°C) for 15 seconds.
- Minimum internal temperature for shell eggs hot-held for service: 155°F (68°C) for 15 seconds.
- Minimum internal temperature for seafood (fish, shellfish, crustaceans): 145°F (63°C) for 15 seconds.
- Minimum internal temperature for steak/chops of pork, beef, veal, and lamb: 145°F (63°C) for 15 seconds.
- Minimum internal temperature for commercially raised game: 145°F (63°C) for 15 seconds.
- Minimum internal temperature for shell eggs served immediately: 145°F (63°C) for 15 seconds.
- Minimum internal temperature for roasts of pork, beef, veal, and lamb: 145°F (63°C) for 4 minutes.
- Minimum internal temperature for fruits, vegetables, grains, and legumes hot-held for service: 135°F (57°C).
Foodborne Illness Information
- Foodborne illness is defined as a disease transmitted to people through food.
- A foodborne illness outbreak occurs when two or more individuals get the same illness from eating the same food.
- Higher risk populations for foodborne illnesses include: infants, preschool children, elderly, immunocompromised individuals (e.g., cancer patients, transplant recipients).
- Temperature danger zone for rapid bacterial growth: 41°F - 135°F.
- TCS (Time/Temperature Control for Safety) foods include milk, eggs, shellfish, meats, and untreated garlic/oil mixtures.
Types of Contamination
- Three main types of contamination: biological, chemical, and physical.
- Biological contamination entails microorganisms like bacteria, viruses, fungi, and parasites.
- Chemical contamination involves cleaning agents, sanitizers, pesticides, and toxic metals.
- Physical contamination refers to foreign objects in food.
Food Safety Challenges
- Major challenges include time, language barriers, literacy, pathogens, unapproved suppliers, high-risk customers, and staff turnover.
Pathogen Overview
- Pathogens include viruses, bacteria, parasites, and fungi that can contaminate food.
- Common symptoms of foodborne illnesses: diarrhea, vomiting, fever, abdominal cramps, nausea, and jaundice.
- Key methods to prevent foodborne illnesses: controlling time and temperature, preventing cross-contamination, practicing personal hygiene, purchasing from approved suppliers, and cleaning/sanitizing properly.
Bacterial Growth and Prevention
- Bacteria require six conditions to grow, summarized as FATTOM (Food, Acidity, Temperature, Time, Oxygen, Moisture).
- Bacterial growth phases: lag, log, stationary, and death.
- Certain bacteria can undergo sporulation to survive adverse conditions.
Common Foodborne Illnesses
- The "Big Six" foodborne illnesses include Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, and Norovirus.
- Food sources for specific pathogens:
- Salmonella Typhi: linked to ready-to-eat foods and beverages.
- Shigella spp.: linked to salads and foods that come in contact with contaminated water.
- E. coli: linked to undercooked ground beef and contaminated produce.
Prevention Methods
- Effective prevention strategies include cooking food to required internal temperatures, excluding ill staff from the operation, and ensuring proper handwashing practices to eliminate virus transmission risks.
- Purchase shellfish and other seafood from approved suppliers to mitigate contamination risks.
Organization and Regulation Bodies
- FDA (Food and Drug Administration) inspects all food except meat, poultry, and eggs and writes model food code.
- USDA (United States Department of Agriculture) regulates and inspects meat, poultry, and eggs.
- CDC (Centers for Disease Control and Prevention) and PHS (Public Health Service) conduct research on foodborne illnesses.
Summary of Key Points
- Bacteria flourish in TCS foods under favorable conditions.
- Time-temperature abuse occurs when food spends excessive time in the danger zone.
- Cross-contamination can lead to foodborne illnesses if surfaces and foods are not properly maintained.
This information is crucial for maintaining food safety and preventing foodborne illnesses in any food service environment.
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