Acronyms
CDC: what does it stand for/what is their job?
Center for Disease Control, investigate foodborne illness outbreaks
Hands must be washed for....
20 seconds
Temp. for Ready To Eat Food
135 degrees
Hot holding temperature?
135 degrees
What does the job of the local health inspector entail?
inspections, writing violations
FIFO: What does it stand for? How do we practice it?
First In First Out
Rotating new stock to back, old in front
Bacteria doubles every ____ minutes
20
Temp for Seafood
145 degrees
Cold holding temperature
41 degrees
What are the 3 groups of at risk populations for a foodborne illness?
young children, elderly people, sick people (immunocompromised)
FDA: What do they write? What does it mean?
Food Code
Basic rules all restaurants must follow
define cross contamination
Transfer of bacteria from one surface to another
Temp for whole cuts
145 degrees
what is the temperature danger zone
41-135 degrees
what are the 5 steps for dishwashing?
Rinse, wash, rinse, sanitize, air dry
TCS: What does it stand for? 3 examples
Temperature Control for Safety.
eggs, dairy, rice, poultry, sprouts, etc..
define cross contact
Temp for ground beef
155 degrees
what are the two ways of calibrating a thermometer?
Boiling point method, ice point method
what are the 4 methods of thawing food?
submerged under running water, microwave, refrigerator, cooking
FAT TOM: What does it stand for?
Food, Acidity, Time, Temp, Oxygen, Moisture
what are the three forms of contamination? 1 ex for each
Biological: Virus, bacteria, toxin
Physical: fingernail, hair, band-aid
Chemical: Sanitizer, bleach, etc..
Temp for poultry
165 degrees
Order food goes in fridge from top to bottom
RTE, seafood, whole cuts, ground beef, poultry
What are the big 8 allergens?
peanuts, soy, tree nuts, seafood, shellfish, wheat, dairy, eggs