NC Safe Plates cumulative set
(Answered) 2025/2026.
Food and Drug Administration FDA
federal agency responsible for all food except animal products
United States Department of Agriculture USDA
federal agency responsible for animal products and school food programs
Center for Disease Control CDC
federal agency responsible for investigation foodborne illness outbreaks ... along with local health
departments
North Carolina Department of Agriculture & Consumer Services NCDA&CS
regulates food products... works with FDA ... not responsible for food service establishments
local Health Department
responsible for food service establishment inspections forcing compliance to FDA food code and
investigating food safety complaints and illnesses
food
anything edible, including water, beverages, and ice
potable
water or ice that is safe for humans to drink
bacteria
microscopic, single celled organism
case
instance of a person becoming ill from food... suspected or confirmed
foodborne disease outbreak
two or more cases of similar illness as a results of eating a common food
foodborne illness or disease
illness from consumption of contaminated food
microorganism or microbe
organisms including molds, viruses, bacteria, yeasts, and some parasites
parasite
an organism that lives in or on another organism and gets nutrients from the host
, pathogen
disease causing organism
virus
small infectious agent that replicates only inside living cells of another organism
foodborne infection
illness caused by microorganisms living in your body after eating contaminated food
foodborne intoxication
illness caused by toxins from pathogenic microorganisms in food
toxin-mediated infection
illness caused by eating live organism that produce toxins in the stomach or intestines
Bleach solution
50 to 100 ppm bleach
Cold Storage
41 degrees F ... eggs in shell 45 degrees F... must reach this temperature within 4 hours of chilling
Holding Temperatures
135 degrees F or higher
Temperature for cooking
ground meat 155 degrees ... fish & eggs 145 degrees ... poultry/turkey/ducks 165 degrees
Cold food storage
lower than 41 degrees good for 7 days after opening ... label cans ... food from freezer into fridge
safe for 6 days ... between 41 degrees to 45 degrees good for 4 days
proper food storage
top shelf... produce, cooked food, & Ready to Eat... 2nd shelf fish & eggs 145 degrees cook temp...
middle shelf whole beef & pork 145 degrees cook temp ... 4th shelf ground meat 155 degrees cook
temp ... 5th shelf chicken/turkey/duck 165 degrees cook temp
Time/Temperature Control for Safety TCS
five factors- acidity low acid (high pH)... water activity (aw)... combination of acidity & water
activity... heat treatment... packaging
TCS foods
Animal Products: raw & cooked meat and poultry, milk & dairy, eggs, raw & cooked fish and
shellfish ... Produce/Grains- cooked pasta, beans, rice, and potatoes.. cut and prepared fruits &
vegetables... raw seed sprouts... cut leafy greens... garlic and oil mixtures
ambient temperature
(Answered) 2025/2026.
Food and Drug Administration FDA
federal agency responsible for all food except animal products
United States Department of Agriculture USDA
federal agency responsible for animal products and school food programs
Center for Disease Control CDC
federal agency responsible for investigation foodborne illness outbreaks ... along with local health
departments
North Carolina Department of Agriculture & Consumer Services NCDA&CS
regulates food products... works with FDA ... not responsible for food service establishments
local Health Department
responsible for food service establishment inspections forcing compliance to FDA food code and
investigating food safety complaints and illnesses
food
anything edible, including water, beverages, and ice
potable
water or ice that is safe for humans to drink
bacteria
microscopic, single celled organism
case
instance of a person becoming ill from food... suspected or confirmed
foodborne disease outbreak
two or more cases of similar illness as a results of eating a common food
foodborne illness or disease
illness from consumption of contaminated food
microorganism or microbe
organisms including molds, viruses, bacteria, yeasts, and some parasites
parasite
an organism that lives in or on another organism and gets nutrients from the host
, pathogen
disease causing organism
virus
small infectious agent that replicates only inside living cells of another organism
foodborne infection
illness caused by microorganisms living in your body after eating contaminated food
foodborne intoxication
illness caused by toxins from pathogenic microorganisms in food
toxin-mediated infection
illness caused by eating live organism that produce toxins in the stomach or intestines
Bleach solution
50 to 100 ppm bleach
Cold Storage
41 degrees F ... eggs in shell 45 degrees F... must reach this temperature within 4 hours of chilling
Holding Temperatures
135 degrees F or higher
Temperature for cooking
ground meat 155 degrees ... fish & eggs 145 degrees ... poultry/turkey/ducks 165 degrees
Cold food storage
lower than 41 degrees good for 7 days after opening ... label cans ... food from freezer into fridge
safe for 6 days ... between 41 degrees to 45 degrees good for 4 days
proper food storage
top shelf... produce, cooked food, & Ready to Eat... 2nd shelf fish & eggs 145 degrees cook temp...
middle shelf whole beef & pork 145 degrees cook temp ... 4th shelf ground meat 155 degrees cook
temp ... 5th shelf chicken/turkey/duck 165 degrees cook temp
Time/Temperature Control for Safety TCS
five factors- acidity low acid (high pH)... water activity (aw)... combination of acidity & water
activity... heat treatment... packaging
TCS foods
Animal Products: raw & cooked meat and poultry, milk & dairy, eggs, raw & cooked fish and
shellfish ... Produce/Grains- cooked pasta, beans, rice, and potatoes.. cut and prepared fruits &
vegetables... raw seed sprouts... cut leafy greens... garlic and oil mixtures
ambient temperature
