Food Saftey
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Food Saftey
B
I
N
G
O
Contamination
Staples,
bandages,
glass, dirt,
bones
Pathogen
Fungi
TCS
foods
Critical
Control
Point
(CCP)
Foodborne
illness
symptoms
Safe
practice
Cold-
holding
Equipment
41 degrees-
135 degrees
70-125
degrees
Modified
Atmosphere
Packaging
(MAP)
Backflow
Finger
Cot
Hazard
Cross
Contamination
MSG
(Monosodium
Glutamate)
shigella,
E.coli,
salmonella,
salmonella
Tyhi.
Bacterium
Cross
Connection
Unsafe
practices
Time and
temp.
abuse
Hep A,
Norovirus
Mold
Shellstock
Tags
neutral
slightly
acidic, pH
7.5-4.6