A Numbers Game
The temperature to calibrate a thermometer to using the ice point method.
32F
The information that must be on all prepared food containers.
The name of the food item and the date it was prepared.
The minimum internal temperature for cooking chicken.
165F
The length of time to scrub with soap with washing your hands.
20 seconds
Three times when you should wash your hands.
Before starting work
During food preparation
When moving from one food to another
Before putting on or changing gloves
After using the toilet
After sneezing, coughing or using a tissue
After touching hair, face, body
After handling raw meats
After touching dirty dishes, equipment, or utensils
After touching your phone
The number of days a prepared food can be stored before it must be thrown out.
7 days. The day it is prepared counts as day 1!
The information that should be on all ROP (reduced oxygen packaging) in the cooler.
Name of the food item, the date it was prepared, and the date it was ROP.
The maximum acceptable temperature for a cooler.
41F
The two pieces of information that must be on all secondary chemical containers.
Name of the chemical and it's hazard
Name 3 major allergens.
Milk, eggs, nuts, fish, shellfish, wheat, soy and sesame.
The number of hours cold food can be held without refrigeration before it must be sold, served, or thrown out.
6 hours
How long do you need to be symptom free before returning to work if you have had vomiting/diarrhea?
24 hours
The minimum internal temperature when reheating food to hot hold.
165F
The three types of contamination.
Physical, chemical, biological
The three acceptable ways to thaw food.
Under running water, as part of the cooking process, from the freezer to refrigeration
The appropriate range of PPM (Parts per million) for sanitizer
200-400
What is the definition of a TCS food?
A food requiring time and temperature control for safety. These items need time and temperature control to limit pathogen growth.
The temperature danger zone
42F to 134F
The symptoms that require a food handler to be EXCLUDED from the operation
Diarrhea or Vomiting
The three acceptable ways to cool food.
In ice bath, with ice paddles, in the blast chiller
The minimum temperature hot food can held at or above.
135F or above
Do this when there is any bodily fluid that needs to be cleaned up.
Contain the area then call Kleenmark
The maximum acceptable temperature for receiving shelled eggs.
45F
The proper steps in cleaning a food surface.
Scrape or remove food bits from the surface, wash the surface with soapy water, rinse the surface with a clean towel, sanitize the surface, allow the surface to air-dry.
Three reasons to reject an item when receiving an order.
Severe dents in cans
Missing labels
Swollen or bulging ends
Rust
Leaks, dampness, or water stains
Pests
Mold
Abnormal color, texture, or odor
Frozen foods that have thawed during travel
TCS foods outside of the proper temperature