Time Control
What temputure is fully cooked Steak (Beef)
145°F
Why would you reject any cold foods?
Fluids
Water stain
Ice crystals or frozen liquids
Large ice crystals on food or packaging are signs that the food has thawed and has been refrozen.
Fill in the blank. Packaging must be ____ and clean.
Packaging must be intact and clean.
How long does it take to wash your hands?
20 Seconds.
What is Cleaning? (In the context of ServSafe)
removes dirt and germs from surfaces
What temperature is fully cooked Tofu?
140°-150°
What happens to food when kept at unsafe temperatures?
Bacteria grows well in some food. If this food is held at unsafe temperatures, bacteria can grow over time.
Name one way cross cotamination can happen.
Contaminated ingredients are added to food that receives no further cooking
Ready-to-eat food touches contaminated surfaces
Contaminated food touches or drips fluids onto cooked or ready-to-eat food
A food handler touches contaminated food and then touches ready-to-eat food
Contaminated cleaning towels touch food-contact surfaces
What are the Germs (Bacteria) Spread because of a lack of personal hygiene?
pathogens
Name the top 2 High Risk Populations to foodborne illness.
- Elderly People
- Preschool Age
What temperature is fully cooked Seafood?
145°F
Explain how to use a thermomiter
Stick the thermometer into the thickest part of the food.
What is the definition of cross contamination?
pathogens being transferred from one surface or food to another
Fill in the blanks. Keep fingernails ___ and___.
Keep fingernails Clean and Short.
What is ready to eat food?
Any food that can be eaten without further preparation, washing, or cooking.
Name one of the temperature related issue that causes the spread of pathogens.
Food is not held or stored at the right temp
Food is not cooked or reheated enough to kill pathogens
Food is not cooled correctly
What is the danger zone.
41°F to 135°F
How far from the ground does food need to be stored?
Name the 6 times you should wash your hands in the kitchen.
Restroom
Coughing, sneezing, etc
Handling raw foods
Touching hair, face, body
Touching clothing/aprons
Handling chemicals
Cleaning/busing tables
Handling money
Eating/drinking/smoking
What is the Maximum time that food can be held in the danger zone before pathogens are spread?
4 Hours
What temperature should you receive cold TCS foods at?
41°F or lower.
Name the food storage order from Top to Bottom (6)
1. Ready To Eat Food
2. Seafood
3. Whole cuts of beef and pork
4. Ground meat and ground fish
6. Whole and ground poultry
What should you do if you have the following syntoms.
Vomiting
Diarrhea
Jaundice (yellowing of skin and eyes)
Sore throat with a fever
Stop working
Name 10 TCS Foods
Milk & dairy products, meat, fish, baked potatoes, tofu or other soy proteins, sliced melons, cut tomatoes, cut leafy greens, shell eggs, poultry, shellfish & crustaceans, heat treated plant foods (cooked rice/beans), sprouts, untreated garlic-oil mixtures