NC Safe Plates- Module 1 -6 2024 Already Graded A

NC Safe Plates- Module 1 -6 2024 Already Graded A Foodborne disease outbreak two or more cases of a similar illness as a result of eating a common food Foodborne illness/disease Illness caused by consumption of contaminated food Food Safety Safeguarding or protection of food from anything that could harm consumer's health. Cross contamination Transfer of a hazard from one food item to another. Temperature Danger Zone Range in temperature where pathogens grow most rapidly. 41 degrees to 135 degrees FIFO (First In First Out) Storage of products that need to be used first in front and later in the back. Physical contaminants Metal, glass, plastic, rock, wood, bone, shell, feather Chemical contaminants allergens, pesticides, cleaners, sanitizers, additives, chemical leaching (toxic metals), naturally occurring toxins Biological contaminants Bacteria, fungi, viruses, parasites Factors that influence microorganisms growth and control FATTOM Highly Susceptible Populations to foodborne illnesses YOPI - Young, Old, Pregnant women, Immune compromised. Personal Hygiene Keeping the hair, hands, body and uniform clean. Ready to Eat Foods that can be consumed without preparation or treatment, such as washing or cooking immediately before they are eaten. Symptoms of foodborne illness Nausea, vomiting, diarrhea, jaundice and fever. Action that helps lower pathogen growth. Holding food at 41 F or lower What is the maximum number of hours that hot food can be held before throwing it out? 4 TCS foods Foods requiring time and temperature control for safety. Top shelf in refrigerator Shelf where RTE foods should be stored as well as produce and cooked foods. Bottom shelf in refrigerator Shelf where all raw poultry products should be stored. They can be whole, cut up, or ground poultry products. Ground Meats Should be stored in the refrigerator on the shelf above the raw poultry products. 7 days Amount of time a TCS food may be held if it is kept at 41 degrees or lower.