NSF Health Guard Food Manager
Certification
Egg Cooking Temperature - ANS 145*F
Ground Meat Cooking Temperature - ANS 155*F
Beef, Veal, Lamb Cooking Temperature - ANS 145*
Pork Cooking Temperature - ANS 145*
Fish Cooking Temperature - ANS 145*
Whole beef or pork roasts cooking temperature - ANS 145*
Poultry cooking temperature - ANS 165*
Stuffed meat product cooking temperature - ANS 165*
Reheating cooking temperature - ANS 165*
Microwave cooking temperature - ANS 165*
Hot holding temperature - ANS 135* or above
Cold holding temperature - ANS 41* or below
Temperature danger zone - ANS 41*-135*
Super danger zone for temperature - ANS 70*-125*
FIFO - ANS First in, first out
Foodborne illness - ANS Any infection or illness that is transferred to people by the food they
eat
Foodborne disease outbreak - ANS The occurrence or TWO OR MORE cases of similar illness
resulting from the ingestions of a common food
, Who is part of the highly susceptible population? - ANS Young children, the elderly, pregnant
women, those who have weakened immune systems
Pathogen - ANS microorganisms that cause disease
Potentially hazardous foods - ANS Foods that will support the growth of microorganisms or
have previously been involved in foodborne disease outbreaks
Milk/Milk Products - ANS PHF (milk)
Cut tomatoes - ANS PHF (tomato)
Poultry - ANS PHF (poultry)
Tofu - ANS PHF (tofu)
Baked or boiled potatoes - ANS PHF (potatoes)
Cooked rice - ANS PHF (rice)
Shell eggs - ANS PHF (eggs)
Cut leafy greens - ANS PHF (greens)
Fish - ANS PHF (fish)
Garlic in oil mixtures - ANS PHF (garlic in oil)
Fresh sprouts and seeds - ANS PHF (sprouts and seeds)
Cooked beans - ANS PHF (beans)
Meats - ANS PHF (meats - beef pork lamb)
Shellfish and Crustaceans - ANS PHF (shellfish)
Cut melons - ANS PHF (cut melons)
Soy-protein foods - ANS PHF (soy)
Heat-treated plants foods - ANS PHF (heat-treated plant)
Ready-to-eat foods - ANS Foods that require no further preparation (washing or cooking) prior
to consumption
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