Podcast
Questions and Answers
Which of the following is NOT one of the 6 conditions necessary for bacterial growth?
Which of the following is NOT one of the 6 conditions necessary for bacterial growth?
What does the acronym TCS stand for in food safety?
What does the acronym TCS stand for in food safety?
What is the maximum number of hours that food can safely remain in the temperature danger zone?
What is the maximum number of hours that food can safely remain in the temperature danger zone?
Which of the following foods is NOT considered a Time and Temperature Control for Safety (TCS) food?
Which of the following foods is NOT considered a Time and Temperature Control for Safety (TCS) food?
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At what temperature should ground meat be cooked to ensure safety?
At what temperature should ground meat be cooked to ensure safety?
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Study Notes
Foodborne Illness
- Bacteria need six factors to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture (FATTOM)
- Common foodborne illness symptoms include: Fever, Headache, Nausea, and Vomiting
- Bad food can sometimes look and smell normal. When in doubt, discard it.
Time and Temperature Control for Safety (TCS) Foods
- TCS foods are foods that need time and temperature control to prevent bacteria from growing and causing illness.
- Examples include: fish, milk, beans, tomatoes, meat, and rice.
- The temperature danger zone is 41°F to 135°F. Food should not be left in this temperature range for more than 4 hours.
Food Temperatures
- Refrigerator: Seafood/Beef/Pork 41°F - 145°F
- Holding Hot Food: 135°F+
- Frozen Food: Below 0°F
- Poultry/Reheating: 155°F
- Ground Meat: 155°F
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Description
Test your knowledge on foodborne illnesses and the importance of temperature control in food safety. This quiz covers key factors that promote bacterial growth and safe temperature guidelines for various food types. Ensure you're informed to prevent food-related health issues!
