2.02
Contamination
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Contaminates
Biological
Chemical
Physical
BIG SIX Foodborne Illnesses
Norovirus
Nontyphoidal
Salmonella
Salmonella Typhi
E. coli
Shigella
Hepatitis A
Terms to know!
TCS- Food the needs Time and Temperature control for safety
Ready-to-eat (RTE) - Food that does not need any further preparation or cooking before being served
Temperature Danger Zone- 41 degrees - 135 degrees
Holding Cold Food- Hold at 41 degrees or lower
Holding Hot Food- Hold at 135 degrees or higher
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