how long can something stay in TDZ before it has to be thrown out

4 hours

bimetallic stemmed thermometer

useful for checking large or thick food; 0F-220F; insert to dimple

thermocouples and thermistors

thin foods; temp shown digitally, tip of probe is sensor

water freezes at


water boils at 212F


food temp thermometer

+/- 2F or 1C

air temp thermometer

+/-3F or 1.5F

hot TCZ foods received at

135F or higher

cold TCZ foods received at

41F or lower

milk can be received at needs to be refrigerated to ___ in ___ hours

45F41F or lower in 4 hours

shellfish (oysters, mussels, clams, scallops can be received alive at air temp of ___ and internal temp no greater than _____ cool to ______ or lower in ____ hours

45F internal temp no greater than 50F41F in 4 hours

how long to display product for sale

sell by date

date by which the product should be eaten for best flavor or quality

best by date

last date recommended for use of product while at peak quality

use by/exp date

Shellstock tags

must be kept on file for 90 days; shows when and where shellfish were harvested

foodborne illness

-a disease transmitted to people by food-considered outbreak when 2+ people have same symptoms

challenges to food safety

1) time2) language and culture3) literacy and education4) unapproved suppliers 5) customers6) staff turnover and training

biological contamination

pathogens: viruses, parasites, bacteria, fungi

TCS food

food requiring time and temperature control for safetymilk/dairy productspoultryeggscooked rice/beans/vegetablesheat-treated plant-based foodsmeatfishbaked potatoes tofu

ready to eat food

Food that can be eaten without further preparation, washing, or cooking.bakery itemscooked fooddeli meatwashed fruits and vegetables sugar, spices, seasonings

people at higher risk of food borne illness

elderlyvery young peoplepeople with cancer/on chemotherapyHIV/AIDStransplant recipients

big 6 pathogens

shigella spp.salmonella typhinontyphoidal salmonellashiga toxin producing E. colihep Anorovirus

symptoms of FBI

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

six conditions that affect the growth of bacteria

foodaciditytemperaturetimeoxygen moisture

Salmonella typhi

only lives in humanscarried in bloodstream/intestinal tract linked to ready to eat food and beverages