Food Handler's Permit

48,000,000 people become ill 128,000 hospitalized 3000 or more die

Physical, chemical, biological

bacteria: Shigella, E. coli, Salmonella viruses: Hepatitis A, Norovirus

Meat/fish/poultry, shellfish, dairy, high-protein foods, cut melons, cut tomatoes, cooked vegetables, creams or custards, potato dishes, raw sprouts, minced garlic in oil

run semi hot water, apply soap and scrub for 10-15 seconds, rinse off and repeat if necessary.

2/3

41-135 degrees F, or 5-57 C Note: most bacteria that cause food-borne illness grow best at 98 F (or between 80-120 F)

145 F whole, 155 F ground for 15 seconds

165 F

145 F and 155 F for hot holding

above 135 F

below 41 F

stage 1: 135 F to 70 F for two hours or less stage 2: 70 F to 41 F or lower, 4 hours or less

heat internal temp to 165 F or 74 C within two hours or less

1: remove food particles 2: clean and rinse 3: sanitize 4: air dry (not towel dry)

Iodine chlorine quaternary ammonium

180 F for 30 seconds

1: wash items in hot soapy water 2: rinse items in water 3: immerse items in sanitizing solution

60 people became ill, 15 lawsuits, cost suppliers 13 and a half million dollars, 85 percent drop in nationwide earnings, E. coli, didn't wash hands properly, cross contamination

air dry or dishwasher with final rinse at 180 F for final rinse or 160 F for entire cycle