Thermometers
2 ways to calibrate your thermometer.
Boiling Point and Ice Point
Hepatitis A
fecal-oral route, jaundice
Ready-to-eat TCS foods can be stored for ___ days if held at _____ degrees or lower
7/ 41
Store all items in designated storage areas, away from walls and at least ____ off the floor
6 inches
Thermometers need to be calibrated within
+/- 2 degrees F
The cruise ship virus
Norovirus
24 hours
Use __________ equipment for each type of food
separate
Insert the thermometer stem or probe into the _________part of the meat.
Thickest
Ground Beef, Intestines of Cattles
E. Coli
Potato Salad prepared and stored on Oct. 3rd would have a discard date of ____
Oct. 9th
_________________ all work surfaces, equipment, and utensils after each task.
Clean and sanitize
True or False: You should always use a calibrated, clean and sanitized thermometer to temp food.
True
Salmonella Typhi
Ready-to-eat food, typhoid fever, contaminated water
FIFO - store items with the ______ use-by or expiration date in front of items with _____ dates
earliest/later
Prep food at __________ times.
different
When temping a food product you should take more than ____ reading in _______ spots.
One/different
Shigella Spp.
Flies, contaminated TCS foods
(name 3 reasons)
1. items not in their original containers
2. foods that can be easily mistaken for other food
3. ready-to-eat TCS food must be labeled if held longer than 24 hours.
_________ use empty food container to store chemicals and _______ put food in empty chemical containers.
NEVER
Name the Big 9 Food Allergens
Milk, Tree Nuts, Wheat, Sesame, Fish, Shellfish, Eggs, Soy and Peanuts