food safety basics
What are the four main guidelines for keeping food safe?
Clean, Separate, Cook, Chill
How long should you scrub your hands with soap?
20 seconds
What temperature should cold TCS food be stored at or below?
40°F
You forget to wash your hands before preparing food. What should you do?
Stop and wash your hands properly.
You spill food on a preparation table. What should you do first?
Clean the surface to remove food and debris.
What does TCS stand for?
Time and Temperature Control for Safety
What is the first step when washing your hands?
Wet hands with clean, running water.
What temperature should hot TCS food be held at or above?
135°F
You cut raw chicken and then use the same cutting board for lettuce. What mistake did you make?
Cross-contamination.
Why should raw chicken never be stored above lettuce?
Raw chicken juices could drip onto and contaminate the lettuce.
What is the food temperature danger zone?
40°F–135°F
What is the final step when cleaning and sanitizing a food preparation surface?
Spray sanitizer
What internal temperature must chicken reach?
165°F
You are putting raw chicken in the walk-in cooler. Where should it go?
On the lowest shelf, below ready-to-eat foods.
You leave cooked food sitting in the danger zone for 4 hours. What should you do?
Throw it away.
Why can't you rely on how food looks, smells, or tastes to decide if it is safe?
Harmful bacteria cannot always be seen, smelled, or tasted.
What is cross-contamination?
The spread of harmful bacteria or contaminants from one surface or food to another.
What should you use to check the internal temperature of food?
A food thermometer.
A coworker touches raw meat and then starts preparing vegetables. What should you tell them?
Stop, wash their hands, wash the area
You find raw chicken above lettuce, a dirty cutting board, and cooked food sitting out. Name all three problems and how you would fix them.
Move chicken below ready-to-eat food, clean and sanitize the cutting board, and properly handle the cooked food based on its time and temperature.
Why is controlling both time and temperature important when storing TCS foods?
Harmful bacteria can grow when food stays at unsafe temperatures for too long.
What is the correct order for cleaning and sanitizing a food preparation surface?
Remove debris, wash, rinse, sanitize, and air-dry.
What kills?
What slows growth
Freezing temps
A coworker washes a cutting board but forgets to sanitize it. Can they immediately use it for ready-to-eat food? Why or why not?
No. It must be sanitized after cleaning to reduce harmful microorganisms.