REHS Food (2023/2024) Rated A+

REHS Food (2023/2024) Rated A+ lag, log, stationary, decline Bacterial growth phases Thermophillic 113-158F Mesophillic 59-112 Psychrophillic 35-50 Flat Sour Spoilage Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans Bacteria that cause flat sour spoilage. 4.6 to 7 pH that food borne illnesses tend to occur at. 4.6 This pH or lower can be used to exclude food as potentially hazardous. Sous Vide The French term for vacuum packing. 41F to 135F Food temperature zone that bacteria are mostly likely to grow at. Water Activity Aw, must be at 0.85 on a 0 to 1.0 scale in order to support bacterial growth on food. 135 to 70 in 2 hours and 70 to 41 in 4 hours The temperatures at which hot foods should be cooled at. 41F in 4 Hours The temperature that foods prepared at room temperature must be at. 135+ Hot food holding temperature Hot food holding Slows the growth of bacteria but does not destroy it. Hot food holding Time Limit There is none. Cold Holding temperature 41F or below Can Materials Steel with a resin (BPA) Food Additive Any substance that directly or indirectly becomes a component or effects the characteristics of the food. GRAS Generally regarded as safe DES Diethylstillilotral, powder give to roosters to decrease their sex drive and cause them to gain weight, toxic and carcinogenic. Food Dye #8 A carcinogen that was used to mark inspected meat products Aminotruazole Weed killing agent that was sometimes consumed by livestock, carcinogenic. Nitrates and Nitrites Used to preserve meat. Dynamiting Adding sodium nitrate to keep meat looking red. Indirect Additives contaminants in food that are usually at a minimal level, often come from packaging. MSG Monosodium Glutamate, a sodium salt of the amino acid glutamic acid that enhances the flavor of certain foods. Commonly added to Chinese food, canned vegetables, soups and processed meats. Cause of Chinese restaurant syndrome, causes cancer. Foodborne Illness Any syndrome resulting from the ingestion of food. Foodborne Intoxication Illness cause by eating food containing poisonous chemicals or toxins, organic or inorganic Staph aureus, Bacillus cereus, clostridium botulinum cause foodborne intoxication Foodborne infection an illness caused by eating food containing living pathogenic organisms. Salmonella, Campylobacter, Listeia Bacteria that can cause foodborne infections Toxin-mediated Foodborne Infection An illness caused by pathogenic organisms that produce toxins E. coli, Clostridium Can lead to toxin-mediated foodborne infections 72 Hours The length of time it can take for the onset of foodborne illness symptoms to appear. Home Where most foodborne illnesses occur. Fast Chemical food poisonings usually have a fast onset of symptoms. PSP Paralytic shellfish poisoning. Toxin carried by shellfish after consuming dinoflagellates during a red tide. Gonyaulax The toxin that is responsible for PSP, paralytic shellfish poisoning. Histamine Can be a toxin produced by a scromboid (tuna) fish kept at improper temperatures. Regular grade Hamburger 30% Fat Lean Grade Hamburger 22% Fat Extra Lean Grade Hamburger 15% Fat Kept for 90 Days Shellstock Identification Tags Frozen Raw Animal Foods and Frozen Read to Eat Foods Can be stored together Malachite Green used to test for sodium nitrate 5,000 Deaths Death a year in the United States cause by foodborne illness. Foodborne Disease Outbreak Two or more cases of similar illness from the ingestion of a common food. Warranty of Sale An implied guarantee that the product sold was safe. Critical Control Points Points during the cooking or processing of food where steps must be taken to eliminate or reduce food safety hazards. 76 Million How many cases of food borne illness occur in the United States every year. Physical, Chemical, Biological The three categories of food safety hazards Norovirus, Hepatitus A, Shigella, E. coli, Salmonella The five illnesses that a food employee must report to the person in charge. Salmonella typhi Must be reported by a food employee if they have had it within the past three months 20 Seconds How long you should wash your hands Wedding band The only jewelry allowed to be worn in a food establishment 165F for 15 seconds The cooking temperature for poultry and stuffed meats. 155F for 15 seconds The cooking temperature for ground meats not including poultry. 145F for 15 seconds The cooking temperature for other meats except roast which requires 145F for 4 minutes Probe Thermometers Should be accurate within 2 degrees Every two hours how often temperatures should be taken at salad bars or during hot holding. Anisakis simplex a parasite associated with under cooked sea food Microorganisms These are the biggest threat to food safety FIFO First in first out, rotating of food products High Altitudes Water boils at a lower temperature. Four Methods of Proper Thawing Refridgerator, microwave (if cooked immediately after), as part of the cooking process, running under cool water 70F or less Three types of cross contamination Food to food, equipment to food, and people to food. PHF Potential Hazardous Food 6 Hours The maximum amount of time PHF can be exposed to the temperature danger zone. Salmonella Usually spread by the ingestion of contaminated food.