part one
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27 Terms
1
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Fruits and veggies
135
2
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Solid cuts of meat
145
3
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Ground meats
155
4
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Poultry (whole or ground)
165
5
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Eggs now
145
6
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Eggs later
155
7
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F
Food high in protein
8
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A
Acid
9
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T
Time
10
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T
Temperature
11
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O
Oxygen
12
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M
Moisture
13
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Two hours
135 to 70
14
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Four hours
70 to 41
15
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3s
Smaller, Shallow, Stir
16
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3I
Ice bath, ice wand, ice directly
17
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C
Cook
18
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R
Refrig
19
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O
Oven
20
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W
Water
21
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H
Hepatitis A
22
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E
E coli
23
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S
Shigella
24
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S*
Salmonella ( NTS)
25
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S
Salmonella typhi
26
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N
Norovirus
27
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Note 
Flashcards (32)