Certificate Test Flashcards
(231 cards)
1
Q
What is the danger zone?
A
Between 41F & 140F
2
Q
What are the 4 agents that cause food-borne illness
A
bacteria, viruses, parasites and chemicals
3
Q
What is the sequence of events that leads to food-borne illness?
A
Food is contaminated with a harmful agent, the product is consumed and illness or intoxication occurs
4
Q
What does TCS stand for?
A
Time/temperature control for safety foods
5
Q
What are the 4 categories of TCS foods?
A
- of animal origin
- or plant origin - heat treated
- cooked starch foods
- cut melons, sliced tomato, raw seed sprouts and fresh garlic/oil mixtures
6
Q
What is not considered TCS food?
A
air-cooled egg with shell intact
unopened hermetically sealed container that is commercially processed
7
Q
Cross contamination
A
when bacteria/virus are transferred from one food or surface to another
CRITICAL VIOLATION
8
Q
Spores
A
Bacterial organisms that have released their moisture to form a protective shell/capsule.
Heat resistance
Commercial canning destroys
9
Q
Bacteria
A
Single-cell micro-organisms only seen under a microscope. Cannot be seen, smelled or tasted.
Vegetative state - growing or active. Heat Sensitive
10
Q
Toxins
A
Liquid waste produced by pathogenic bacteria.
2 kinds - heat liable and heat stable
11
Q
Virus
A
sub-microscopic hitchhikers on or in food/beverage that is consumed then grows in the digestive tract
12
Q
Pasteurization
A
165F
Kills vegetative bacteria
Also lower temp for longer time - doesn’t cook it IE eggs
13
Q
HACCP
A
Hazard Analysis Critical Control Point
Report on methods of food prep
14
Q
Rapid Cooling
A
Using fridge to cool from 140F to 70F in 2 hours or less and from 70F - 41F in an additional 4 hours or less in a shallow pan
Roasts no more than 6 lbs
15
Q
Depth of shallow pan
A
no more than 4 inches
For dense foods, food depth no more than 2 inches
16
Q
Thermometers
Temp range, type, accuracy, sanitizing, calibrating
A
temp range - 0-220F
type - stem/bayonet
accuracy - within 2F
sanitize - hot water 165F or above OR 70% alcohol swab OR bleach/water solution of 200ppm strength
Calibrate - ice water - fill 5-7 oz glass with crushed ice add clean tap water and stir. Immerse stem at least 2 inches. Should read 32F
Boiling water - full rolling boil pot of clean tap water. Immerse stem at least 2 inches. Should read 212F
17
Q
Thermometer Critical Violations
A
not having a calibrated stem thermometer
not using it for reheats to 165F or more
Not using to monitor minimum safe cooking temp
18
Q
Ways Bacteria affect people
A
97% - Benign
2% - Spoilage - spores alway present, survive cooking
.1% - Beneficial - for insulin, testing, dairy cultures and fermentation
1% - Pathogenic - harmful and cause human disease
19
Q
Bacteria Temperatures (3 types)
A
Psychrophilic - cold loving - 32-86
mesophilic - middle - 50-113
thermophilic - high - 122 - 176
20
Q
What are Bacteria Growth Factors?
A
M - moisture - aw (water activity value greater than .85)
A - acidity - between 4.6 and 7
T - temperature - between 41 & 140
T - time - double every 20 minutes
21
Q
How does bacteria grow?
A
Lag phase - no growth (about 2 hours)
Log phase = rapid growth - double every 15 minutes - toxin production
stationary - number remains the same
death phase - have used up what’s needed from the food supply - reduction in numbers
22
Q
Salmonella
A
NUMBER 1 CAUSE
in intestinal tract and feces of animal and man
in raw foods, grows in most any food
anaerobic - can survive with or without oxygen
contaminated animal - raw meat - cross contamination
Salmonellosis - cramps, diarrhea, fever, vomiting - in 12-36 hours, but may not show up for 72-96 hours
23
Q
EGGS - receiving, storage, preparation, eqipment. cooking
A
receiving - refrigerated trucks straight to fridge - 41F or less
storage - never @ room temp more than an hour
preparation - don’t pool for more than one customer
equipment - Always wash, rinse and sanitize after using with eggs, at least once every hour
cooking - heated to 145F or higher unless requested
24
Q
Staphylococcus
A
“people bacteria”
on hands of 20% healthy people in noses of 30-50% healthy people in throat, hair, skin, feces in infections of man and animal with or without oxygen needs protein or starch grows will in sugar & salt it's toxin is NOT destroyed in cooking when using bare hands
profuse vomiting & stomach cramps - 2-4 hours
25
Clostridium Perfringens
in soil, dust and intestines and feces, anaerobic (no oxygen) common in the middle of casserole, stews, large pots... Heat resistant spores
present in sealed packages, internal masses of large roasts,stuffing, mostly in large quantities where air has been driven out by the heat of cooking
needs protein or starch
can double every 10-12 minutes
26
Bacillus Cereus
Heat-resistant, spore forming
in or on all veggies & grains
same conditions as Clostridium Perfringens but produces 2 toxins:
heat stable - vomiting
labile - diarrhea
27
Clostridium Botulinum
Botulism - their toxin most often results in death
spore forming, anaerobic, spores are absolutely everywhere in the environment
improperly canned, garlic & oil, smoked fish, improperly cured meat, baked & cooked potato, improper sous vide, sauteed onions
smoked fish at 38F or cooler
28
Escherichia Coli
E. coli ( most frequently 0157:H7)
in intestinal tract of healthy cattle, pigs, deer, rabbits, sheep, people
and raw produce such as beans, radish, alfalfa sprouts, field greens, spinach and lettuces, unpasteurized fruit juices and on food processing equipment
anaerobic - in presence of air
all ground beef cooked to 158F
bloody diarrhea and abdominal cramps
in young & elderly - same and HUS - hemolytic uremic syndrome - red blood cells are destroyed and kidneys fail
as few as 3-5 bacteria ingested - 2-8 days symptoms
29
Critical violations must be corrected within 2 weeks?
FALSE
30
Who does the food manager’s certificate belong to?
The individual taking the class.
31
Where must the food manager’s certificate be posted?
Visable to patrons
32
What is the purpose of the food manager’s course?
help improve sanitary practises
33
All of the following are objectives or goals of the food manager’s course except for
learning how to order and stock supplies for a restaurant
34
A restaurant can deny access to an inspector if it is during a busy dinner period.
FALSE
35
Each food establishment will only need one person with a food manager’s certificate?
FALSE
36
The food establishment permit is transferable if the restaurant moves to a new location down the block?
FALSE
37
The Suffolk County Department of Health makes appointments to conduct food establishment inspections?
FALSE
38
How long is a food manager’s certificate valid for?
3 Years
39
The following are time/temperature control for safety foods:
cooked seed sprouts - raw seed sprouts - cut tomatoes - raw chicken - cooked beef - garlic and oil mixtures - cooked carrots - cut melons
40
The following are NOT time/temperature control for safety foods:
whole melons - air-cooled hard boiled eggs with shell intact
41
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F.
FALSE
42
After about 2 hours in the “Danger Zone” bacteria will begin to grow and multiply.
true
43
Most disease causing bacteria grow best between 32°F and 212°F.
FALSE
44
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness.
FALSE
45
All bacteria cause illness.
FALSE
46
Toxins produced by bacteria are always killed during the cooking process.
FALSE
47
Bacteria can only be seen under a microscope.
true
48
To limit bacterial growth and toxin production, foods should be kept hot or kept cold.
true
49
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration.
true
50
Food containing disease causing bacteria will always have an off odor.
FALSE
51
Which bacteria is the #1 cause of reported foodborne illness?
Salmonella
52
E. coli 0157:H7 can be destroyed at a cooking temperature of:
158*F
53
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce.
E. coli 0157:H7
54
Clostridium perfringens grows in the center of foods in large pots, stews, soups and stocks. In order to prevent this growth of Clostridium perfringens:
Transfer food to a shallow pan to cool.
55
This bacteria may be spread through cross contamination from either animals or humans.
Salmonella
56
Which of the following is normally found in the nose and throat and on hair and skin.
Staphylococcus
57
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated water.
Campylobacter
58
Salmonella is most likely to be found in raw foods of animal origin.
true
59
Besides Salmonella, Campylobacter bacteria are also found in most raw poultry.
true
60
Some bacteria are spread in food when food handlers don’t wash their hands properly after using the toilet.
true
61
Which of the following is not a bacteria that can cause a foodborne illness
Hepatitis A
62
Which of the following is linked to improperly canned food?
Clostridium Botulinum
63
Common in raw pork, these bacteria occur more frequently in children.
Yersinia
64
Which of the following has been known to cause miscarriages in pregnant woman?
Listeria
65
Which of the following is considered a “cold loving” bacteria? (Slow growth at refrigeration temperatures.)
Listeria
66
Which bacteria are normally found in shellfish from water contaminated with human feces?
Vibro
67
Which of the following can produce 2 toxins, one that is heat stabile and one that is destroyed during the cooking process?
Bacillus Cereus
68
Illness due to Listeria may be caused by something consumed up to 70 days prior to the date if becoming ill.
true
69
To prevent Vibrio foodborne illness, use shellfish that is properly “tagged” and fish from approved sources.
true
70
Some bacteria are spread in food when food handlers don't wash their hands properly after using the toilet.
true
71
Viruses grow and multiply in food.
false
72
Hepatitis is a type of bacteria.
FALSE
73
Norovirus has been linked to foodborne outbreaks of gastroenteritis.
true
74
Viruses are not killed during most cooking processes.
FALSE
75
It takes very high numbers of a virus to cause illness.
FALSE
76
Norovirus symptoms normally occur 5 days after ingestion.
FALSE
77
Foodborne illness due to parasites can be prevented if food is cooked thoroughly.
true
78
Most foodborne norovirus outbreaks are caused by contamination of food by food handlers.
true
79
To reduce the risk of viral foodborne outbreaks food handlers should practice proper hand washing, prevent bare hand contact with ready-to eat-foods and not report to work if they are suffering from gastroenteritis.
true
80
To reduce the risk of intestinal parasites fish should be cooked to a minimum temperature of 145°F.
true
81
Cooking fish destroys the toxin produced by scombroid.
FASLE
82
To prevent illness due to scombroid toxin, fish should be held at or below 41°F at all times.
true
83
Wild mushrooms should never be gathered for use in your restaurant unless you have studied mushrooms in college.
FALSE
84
Sulfites are prohibited from being added to foods in a restaurant.
true
85
Never store toxic items with food.
true
86
Illness due to chemical agents such as Scombroid, Ciguatera and Paralytic Shellfish Poisoning can occur rapidly, within 1 hour, after consumption.
true
87
Since everyone knows what toxic cleaning chemicals look like, they do not have to be properly labeled when stored in spray bottles for use in a restaurant.
FALSE
88
Toxic metal poisoning can occur if soda dispensing systems are not protected from back siphon.
true
89
Foods should not be stored in copper or zinc coated container.
true
90
Shellfish should only be purchased from an approved source.
true
91
HACCP-based inspections concentrate on the prevention of foodborne illness.
true
92
An ice cream shop is an example of a high risk food establishment.
FALSE
93
There were no foodborne outbreaks in the state of New York from 1991 to 2005.
FALSE
94
Clam shells can be used over and over again as long as they are put through the dishwasher after each use.
FALSE
95
Shellfish tags must be retained for 60 days.
FALSE
96
Wild Striped Bass must have a New York State Department of Environmental Conservation tag.
true
97
Home prepared foods can be served in a restaurant as long they are prepared in the kitchen of the owner of the restaurant.
FALSE
98
All food served in a restaurant must be from an approved source.
true
99
Using HACCP involves determining the high risk points in the food preparation process and devising control measures at these points.
true
100
Infected persons have not been known to cause foodborne illness.
FALSE
101
A calibrated food thermometer should be cleaned and sanitized prior to use.
true
102
Ground meat should be cooked to 150°F.
FALSE
103
Poultry should be cooked to 165°F.
true
104
Pork should be cooked to 150°F.
true
105
Shell eggs should be cooked to 140°F.
FASLE
106
The boiling point of water is 200°F.
FALSE (212*F)
107
The two temperatures to use when checking your thermometer are 200°F and 0°F.
FALSE
108
When you sanitize your thermometer, you are destroying bacteria and viruses.
true
109
The safe hot holding temperature for TCS foods is 140°F.
true
110
Reheats should reach 160°F.
FALSE
111
Thawing can be done on the counter at room temperature as long as it is not summer.
FALSE
112
Cold holding TCS foods means holding them at or below 45°F.
FALSE
113
A thermometer must be provided in a refrigerator only when you think it is not working properly.
FALSE
114
Rapidly cooling means going from 140°F to 70°F in 2 hours or less and from 70°F to 41°F in an additional 4 hours or less.
true
115
Mayonnaise to be used in tuna salad should be chilled prior to use.
true
116
Smoked fish should be stored at or below 40°F.
FALSE
117
Raw meats should be stored above ready-to-eat produce in the refrigerator.
FALSE
118
Large roasts must be reduced into pieces no larger than 6 lbs. for rapid cooling.
true
119
By handling ready to eat lettuce with the same gloves used to handle raw chicken, you can contaminate the lettuce and anyone eating the lettuce can become sick.
true
120
Chicken soup should be cooled in a shallow pan with product depth of no more than 4 inches and then stored in the same shallow pan.
true
121
Hand washing is the number one thing you can do every day to prevent foodborne illness.
true
122
Gloves must be changed after touching money.
FALSE
123
Hands must be washed: After mopping
true
124
Hands must be washed: After eating
true
125
Hands must be washed: After touching cooked ham
FALSE
126
Hands must be washed: After using the toilet
true
127
Bare hands should not be used to handle ready-to-eat foods unless the food will be refrigerated after handling.
FALSE (never handle ready to eat foods)
128
Hand washing sinks must have soap but do not need paper towels or other hand drying device since hands can be dried on clean aprons.
FALSE
129
An accessible patron bathroom is not required if you have less than 16 seats in your restaurant for dining.
FALSE
130
An employee with diarrhea can handle food as long as disposable gloves are worn at all times.
FALSE
131
To reduce the potential of foodborne illness, pasteurized eggs should be considered for use in place of fresh shell eggs in recipes in which eggs are served raw or undercooked.
true
132
Eggs or any other TCS food can be offered for sale raw or undercooked as long as the consumer is given a verbal consumer advisory.
FALSE
133
A restaurant must submit a written proposal and receive approval from the Department prior to catering or delivering foods.
true
134
A maximum of 2 flats of raw eggs can be held unrefrigerated at the grill for up to 24 hours.
FALSE
135
Restaurant operators should not transport bulk food items (food items purchased at restaurant suppliers) in the trunks of personal vehicles or any vehicle not approved by the Department.
true
136
To save water and man power, patrons at an all you can eat buffet should be able to use the same dish over and over again.
FALSE
137
Pooling eggs can increase the potential of foodborne illness, since contaminated eggs can mix with uncontaminated eggs.
true
138
Foods at a buffet do not need to be monitored by an employee since your patrons will monitor them for you.
FALSE
139
Foods should never be “openly displayed” or displayed without protection from customer contamination.
true
140
A consumer advisory is required when eggs are cooked to an internal temperature of 145°F.
FALSE (145*F IS the required temperature)
141
Wiping cloths should be stored in a clean pocket in between uses.
FALSE
142
Frozen dessert scoops can be stored in a cup of stagnant water between uses.
FALSE
143
Bare hand contact should be prevented when handling or scooping drink ice.
true
144
A 3 compartment sink is not required in a restaurant if a mechanical dishwasher is provided.
FALSE
145
Two drain boards are required at the 3 compartment sink, one for soiled equipment and one for clean equipment.
true
146
Proper manual ware washing includes rinsing the equipment with clean warm water after sanitization.
FALSE (Step 4: sanitization - Step 5: air dry)
147
Ware washing includes
1: Scrape
2: Wash (110*-120*F) w/cleaning agent
3: Rinse in clean water (110*-120*F)
4: Sanitize by immersion
5. Air dry (NOT TOWEL)
148
Employees bussing soiled and clean tableware should wash their hands at least once per hour.
FALSE (Why?)
149
Glasses at a bar can be properly washed and sanitized using a 2 step process.
true
150
When sanitizing at a 3 compartment sink a chlorine concentration of 100ppm is recommended.
true
151
Cloths used to handle hot pots must be a different color than the cloths used for wiping and sanitizing.
true
152
All food equipment connected to the sanitary system must be equipped with an indirect drain to prevent sewage from backing-up into the equipment.
true
153
A food preparation sink requires an indirect drain.
true
154
An ice machine requires an indirect drain.
true
155
A hand wash sink requires an indirect drain.
FALSE
156
The same type of backflow preventer can be used on a hose with a spray nozzle and an open ended hose.
FALSE
157
A backflow preventer is required at the water inlet of the soda system carbonator.
true
158
The air gap at an indirect drain should never be less than 1 inch.
true (2 times the diameter of the
| supply pipe)
159
A “plumber’s bowl” must be provided to collect water at an indirect drain.
true
160
The receiving pipe at an indirect drain should be the same size as the supply line.
FALSE (SHOULD BE 2 times the diameter of
| the supply line)
161
A backflow preventer must be provided when equipment is connected directly to the water supply.
true
162
Food tampering is a crime and must be reported to law enforcement authorities and the Department of Health.
true
163
Containers of food should be stored at least 8 inches above the floor.
FALSE (6 inches off the floor)
164
Food should not be stored under waste lines unless it is in unopened cans.
FALSE
165
Foods stored in the refrigerator should not be covered until they are cooled to 41°F.
true
166
Drink ice should be stored in a container with a continuous drain.
true
167
Salad bars/buffets are not considered areas of high risk for food tampering.
FALSE
168
Food security includes being prepared to report a complaint of foodborne illness and to assist with the investigation.
true
169
Food should be purchased only from reputable, established sources.
true
170
Deliveries should be inspected for signs of tampering or any unusual physical characteristics.
true
171
Exterior food storage areas should not be kept locked during hours when the restaurant is operating.
FALSE
172
Flies can carry bacteria that cause disease.
true
173
A restaurant operator can spray toxic chemicals to control cockroaches as long as the restaurant is closed when they are sprayed.
FALSE
174
Flies develop faster in warmer temperatures.
true
175
Cockroaches are most active during the day, in bright light.
FALSE
176
Toxic chemicals can only be applied in restaurants by a New York State Certified Pest Control Applicator.
true
177
To prevent the entrance of insects and rodents into a restaurant, windows and doors should be properly screened.
true
178
Flies have been known to enter into food establishments in cardboard boxes.
FALSE
179
Restaurant operators can hang fly
| paper and electric fly over food areas.
FALSE (they can be used but NOT over food areas)
180
When feeding, cockroaches expel saliva that may contain disease causing bacteria.
FALSE (flies expel saliva)
181
Glue boards are used to monitor cockroach activity.
true
182
Flour and grain pests create a nuisance but do not cause disease.
true
183
Rodents require 3 things to
| survive
1. A food source
2. A place to live
3. Water to drink
184
The Alcohol Consumption Warning sign must contain 1 inch lettering.
FALSE (must post at
major entrances a sign with 2 inch capital
letters and stating: “WARNING: CONSUMING
ALCOHOL MAY CAUSE BIRTH DEFECTS”)
185
First Aid for Choking posters are not required in bars and taverns.
false
186
Upon request, restaurants are required to show patrons their last inspection report.
true
187
Food Manager’s Certificates should be posted in the office so that patrons cannot steal them.
FALSE (they must be visible)
188
Employee hand washing signs must be posted at all toilet facilities.
true
189
New York State Law requires the availability of 1 adult air mask, 2 child air masks and 2 pairs of disposable gloves at all food service establishments.
FALSE
190
Calorie posting only applies to chain
restaurants but the ban on trans fats applies to all
establishments permitted by the Suffolk
County Department of Health Services
true
191
Beginning October 28, 2011, no food containing partially hydrogenated vegetable oils, shortenings or margarine with 0.5 grams or more trans fat per serving may be stored, used or served by food service establishments.
true
192
Eight types of foods cause about 90% of all food allergies.
true
193
All customer requests about allergens must be taken seriously.
true
194
One way food allergens can find their way into food is by cross contamination of foods, surfaces and equipment.
true
195
Any animal less than 20 lbs. is allowed in a food service establishment.
FALSE (ONLY service animals are permitted)
196
Suffolk County maintains a food inspection website.
true
197
A maximum fine of $500 per day per violation can be assessed against a food service establishment.
FALSE
198
Critical violations must be corrected within 2 weeks.
FALSE (immediately at the time of inspection)
199
Foods placed under embargo can be eaten by employees of the restaurant.
FALSE
200
Bare hand contact with ready-to-eat food and open display of foods are violations that result in immediate legal action against the establishment.
true
201
After a restaurant is built, plans must be submitted to the Department of Health for review.
FALSE (Any new construction or significant
renovation of a food establishment requires
the submission and approval of plans PRIOR to
the start of construction)
202
The Department of Health does not have to approve an increase in seating as long as the dining room is large enough to handle the increased seating.
FALSE
203
Toilet facilities for patrons are not required in restaurants with less than 16 seats.
FALSE
204
Equipment producing grease must be ventilated to the exterior.
true
205
At a temporary event where food is served, the organizer and each individual food vendor must obtain a permit.
true
206
Organizer applications must be submitted 14 days prior to the event.
FALSE (applications must be submitted to the
Department no less than 21 days prior -
temp. events cannot exceed 14 days in duration)
207
Individual food vendor permits must be submitted 21 days prior to the event.
FALSE (the organizer must submit)
208
TCS’s foods can be stored in a cooler on ice at a temporary event.
FALSE
209
Sneeze guards or other adequate protection must be provided for all foods displayed at a temporary event.
true
210
Food handlers at a temporary event can use portable toilet facilities without running water hand washing facilities if these are the only toilet facilities provided.
FALSE
211
Hand washing facilities are required at all food service areas at a temporary event.
true
212
An insulated urn without auto shut off can be used for hand washing if a hard plumbed sink is not available at a temporary event.
true
213
At a temporary event, mechanical refrigeration can be turned off at night.
FALSE
214
The goal of restaurants and food inspectors is the production of safe food for consumers.
FALSE (The common goal is to produce safe, quality food for consumers)
215
Active Managerial Control is a system of self-inspections conducted by restaurant staff.
true
216
Records should not be maintained as part of an Active Managerial Control Program.
FALSE
217
Active Managerial Control is a reactive approach to food safety as opposed to a preventive approach.
FALSE (Active managerial control is a PREVENTATIVE rather than a reactive approach to food safety through a continuous system of monitoring and verification)
218
CCP’s are points in the production of food where loss of control may result in a foodborne illness.
true (examples of CCP’s include cooking,
| cooling and hot holding)
219
To set up a self-inspection, the 1st step would be to identify the CCP’s in your operation.
true
220
Using a thermometer to check to see if a hamburger reaches 158°F is an example of a Critical Limit.
FALSE (examples of Critical Limits are
cooking temperatures, size or depth of
product cooling and use of disposable gloves)
221
When a Critical Limit is not met, a Corrective Action must occur.
true
222
Thermometers used for Monitoring should be calibrated.
true
223
Observing a person doing the Monitoring is an example of Verification.
true
224
Shigella
Found in human feces
Low number needed for infection.
Symptoms occur within 1-7 days
Prevention: don't work when ill.
225
Clostridium Botulinum
A spore forming bacteria.
Spores become active and produce toxin when they are in an environment lacking oxygen (such
as an unopened can).
Found in soil and can be found on potatoes. Even though potatoes are washed and scrubbed before baking some botulinum spores can remain on
potatoes. Cooking does not kill bacterial spores.
226
Bacillus Cereus
Found in/on vegetables and grains such as rice
Spore forming
2 toxins can be produced:
Heat stable (survives the cooking process) -
symptoms occur ½ to 6 hours after
ingestion and include vomiting and nausea
Heat labile (destroyed during the cooking
process) – symptoms occur 6-15 hours after
ingestion and include diarrhea and
cramping
227
Bacillus Cereus Prevention
Don’t leave cooked vegetables, grains and rice at room temperature
Rapidly cool cooked vegetables, grains, pasta and rice in shallow, uncovered pans in the refrigerator
Rapidly reheat cooked vegetables, grains, pasta and rice products to 165*F
228
Vibrio
Found in food or water contaminated with human feces or in shellfish harvested from water contaminated with human feces.
Symptoms develop within a few hours to 5 days.
Use shellfish that is properly “tagged” and
fish from approved sources
Use water from approved sources
229
Yersinia
Common in raw pork, oysters, fish, raw milk, ice cream, ground beef
Occurs more often in children
Symptoms occur 3 - 7 days after ingestion and mimic appendicitis.
All pork products should be cooked to 150*F
230
What is unusual about Yersinia?
This bacteria can grow under acceptable refrigeration temperatures.
231
Listeria
Contaminant of raw milk and unpasteurized cheeses, soft cheeses, vegetables, cold cuts and hot dogs
Tends to multiply in refrigerated foods that
are contaminated
Symptoms occur 3 - 70 days after ingestion
Consume or use ready-to-eat foods as soon as
possible
