Culinary 2 Qualifier Set

Regulates and Inspects Meat, poultry, and eggs

USDA (United States Department of Agriculture)

Regulates and inspects all food NOT meat, poultry, and eggs

FDA (Food and Drug administration)

Investigates outbreaks, causes, and control of FBI (foodborne illness)

CDC (Centers for Disease Control)

Smaller version of the CDC (no cruise ships)

PHS (Public health service)

Health Inspectors: Reviews and approves HACCP plans, issues licenses, permits, and variances, investigate complaints, enforce food codes

State and Local Regulatory Authority

Inspects approves Kitchen equipment and smallwares

NSF (National Sanitation Foundation)

Temp for Poultry (Chicken, Turkey, Goose, Duck) Whole or Ground

165*

Temp for Reheated, Microwaved foods, and Stuffed

165*

Meat / Seafood: Ground - patties burgers

155*

Meat / Seafood: Whole cuts - steaks, roasts, fillets, cutlets

145*

Correct Order for Proper Food Storage (1st shelf to 5th shelf)

1st: Ready-to-eat foods 2nd: Seafood 3rd: Whole cut meat 4th: Ground meats 5th: Poultry

Non-typhoidal Salmonella

Associated with Chicken, Beef, eggs, and milk

Salmonella typhi

Improperly washed glassware and beverages

E. Coli

Associated with improper meat manufacturing and under cooked beef

Shigella

Associated with flies in the operation

Norovirus

Associated with the gastrointestinal system

Hep A

Associated with Jaundice and the liver

Ciguatera

reversal of hot and cold sensations and is found in predatory fish

Brevetoxin

reversal of hot and cold sensations and found in clams and oysters

Bacteria

Single-celled, living microorganisms that can spoil food and cause FBI

Smallest of the microbial food contaminants and needs a living host to reproduce

Virus

Most common in seafood, requires a living host to survive

Parasite

Pathogen that only sometimes makes people sick

Fungi

Water freezes

32*

Water boils

212*

Temp Danger Zone

41 - 135*

Increased Bacteria Growth within the TDZ

70 - 125

Hot water used as sanitizer for surfaces

171*

Hot water used as sanitizer for dishwasher

181*