Studied by 0 people
Looks like no one added any tags here yet for you.
Foodborne Illness
Illness caused by the consumption of food or beverages contaminated with infectious or noninfectious agents.
Examples of agents causing foodborne illnesses
These agents typically include viruses, bacteria, or parasites.
Safe egg handling
Use pasteurized eggs, keep uncooked eggs at 41 degrees Fahrenheit, and clean utensils and equipment used with raw eggs.
Internal cooking temperature for chicken
Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit to eliminate salmonella and campylobacter germs.
Ground beef cooking guideline
Ground beef should be cooked to 155 degrees Fahrenheit for at least 17 seconds to prevent E. coli infection.
Storage of cut leafy greens
Cut leafy greens should be refrigerated at 41 degrees Fahrenheit or less.
Salmonella outbreaks
Tomatoes are commonly linked to outbreaks of salmonella.
Sanitization after handling raw chicken
Wash equipment and sanitize after use when preparing raw chicken.
Avoiding contamination after handling raw ground beef
Employees should wash their hands immediately after handling raw ground beef to prevent cross-contamination.
Refrigeration guideline for cut tomatoes
Cut tomatoes should be refrigerated at 41 degrees Fahrenheit or lower if kept for more than 4 hours.
