Food Safety Flashcards
(21 cards)
Vomiting or diarrhea
Exclude the worker until they have
been symptom-free for 24 hours.
Jaundice
Exclude the worker and notify the
regulatory authority.
Sore throat with fever
Restrict the worker (exclude if
serving HSP) until they bring a
doctor’s note.
Lesion containing pus
Restrict the worker until they have
applied the proper barrier.
Diagnosis without symptoms: salmonella typhi
Must have a doctors note
Diagnosis without symptoms: hepatitis A
Had jaundice for 7 days or had other symptoms without jaundice for 14 days
Diagnosis without symptoms: norovirus
Asymptomatic 48 hours
Diagnosis without symptoms: shigella
Asymptomatic for 7 days
Diagnosis without symptoms: e. Coli
Asymptomatic for 7 days
Diagnosis without symptoms: nontyphoidal salmonella
Asymptomatic for 7 days
Restrict exposed workers: norovirus
48 hours
Restrict exposed workers: e.coli
3 days
Restrict exposed workers: hepatitis a
30 days
Restrict exposed workers: shigella
3 days
Restrict exposed workers: salmonella typhi
14 days
Restrict exposed workers: Nontyphoidal salmonella
Not necessary
165°F (74°C) for 15 seconds
Poultry
Stuffing with tcs ingredients
Stuffed meats or pasta
Dishes with previously cooked foods
155°F (68°C) for 15 seconds:
Meats other than poultry that
have been ground, injected
with flavorings, or mechanically
tenderized
Eggs that will be hot-held for
service
145°F (63°C) for 15 seconds:
• Whole meats other than poultry
• Eggs that will be served
immediately
145°F (63°C) for 4 minutes:
• Roasts
135°F (57°C):
• Any food that will be hot-held, but that doesn't fit one of the other cooking categories • Fruits • Vegetables • Ready-to-Eat foods
