Alphabet Soup
TCS
What is Time/Temperature Control for Safety
This bacteria is most commonly linked to raw or undercooked poultry or eggs?
What is Salmonella?
do this after handling raw meat, poultry, or seafood
What is wash your hands?
Food that needs time and temperature control for safety
What is TCS food?
When pathogens are transferred from one surface to another
What is cross-contamination?
This process removes visible food, dirt, and grease from a surface
What is cleaning?
FIFO
What is First In First Out?
This virus is the leading cause of foodborne illiness and is commonly spread by infected food handlers.
What is Norovirus?
Specific area to wash hands
What is a handwashing sink?
milk, fish, baked potatoes, cut tomatoes
What are examples of TCS food?
An ice paddle cools food from the inside, while this piece of equipment rapidly chills food using cold air
What is a blast chiller?
This step must happen after cleaning and before sanitizing
What is rinsing?
RTE
Ready To Eat (foods that don't need further washing, cooking, or prep)
This dangerous bacterium can grow even in refrigerated foods like deli meats and soft cheeses.
What is Listeria monocytogenes?
it needs water, soap, single-use paper towels and a gargae container
What is a stocked hand-washing sink?
41F-135F
What is temperature danger zone?
TCS foods being reheated for hot holding must reach this temperature within 2 hours
What is 165F?
This is the process of reducing harmful microorganisms on a surface to safe levels
What is sanitizing?
FAT TOM
What is Food, Acidity, Time, Temperature, Oxygen, and Moisture.
This toxin-producing bacteruim is commonly associated with rice that is left at room temperature too long.
What is Bacillus Cereus?
vomiting, diarrhea, jaundice sore throat with fever
What is symptoms of food-borne illness?
the temperature at which cold food is stored
What is 41 or below?
This piece of equipment should NOT be used to slowly reheat TCS foods for hot holding
What is a steam table?
This is the minimum temperature commonly required for hot-water sanitizing in a 3 compartment sink
What is 171 F?
HACCP
what is Hazard Analysis Critical Control Point?
This bacterium is often found in undercooked ground beef and can cause severe kidney damage.
What is Escherichia coli?
it only takes about 20 seconds
What is how to wash your hands?
The temperature at which hot food should be received
What is 135 F or higher?
processed and packaged ready-to-eat food must be reheated to what internal temperature before serving example deep fried cheese sticks
What is 135F?
When using chemical sanitizers, this factor determines whether the sanitizer is effective without damaging surfaces
What is the correct concentration?