Temperature
When receiving hot TCS (Time/Temperature Control for Safety) food, it should be received at or above this specific temperature. What is the recommended temperature for receiving hot TCS food?
What is 135°F (57°C) or higher?
This is a disease that can be transmitted to people through food.
What is Foodborne Illness?
Occurs when pathogens are transferred from one surface or food to another.
What is cross-contamination.
Reduces pathogens on surfaces to safe levels
What is Sanitizing
This occurs when people fail to follow essential practices, including not washing their hands correctly after using the restroom, coughing or sneezing on food, touching or scratching wounds and then touching food, and working while sick.
What is poor personal hygiene?
This temperature range is known as the temperature danger zone.
What is from 135°F to 41°F.
This list includes abdominal pain, diarrhea, vomiting, nausea, headache, fever, chills, numbness, paralysis, and jaundice.
What are the symptoms of Foodborne Illness?
The process for when non-food items are received while:
Packaging is dirty or discolored
Packaging is water-stained or leaking
Packaging has holes, tears, or punctures
The step where you: Rinse the surface. (The 5 steps to cleaning/sanitizing a surface)
DAILY DOUBLE
What is step 3
The category of Pregnant Women, Young Children, Older Adults, and people with Compromised immune systems
High Risk for Foodborne Illness
This is the recommended method for measuring food temperature?
DAILY DOUBLE
What is Stick the thermometer into the thickest part, usually the center, wait until the reading steadies, and then take another reading in a different spot.
These are the three main categories of contaminants that can lead to foodborne illnesses
What are biological, chemical, and physical contaminants?
Food that can be stored for seven
days maximum.
- If stored at 41˚F (5˚C) or lower
What is RTE TCS food
What is step 4
The pathogens responsible for the majority of foodborne illnesses
viruses and bacteria
When receiving cold TCS (Time/Temperature Control for Safety) food, it should be received at or below this specific temperature, and it's important to always follow manufacturer's instructions. What is the recommended temperature for receiving cold TCS food?
What is 41°F (5°C) or lower?
The operational outcomes of foodborne illnesses (4)
DAILY DOUBLE
What is loss of clients and sales, negative media exposure, lawsuits and legal fees, increased insurance premiums, loss of reputation, lowered staff morale, staff missing work, and staff retraining.
Make sure food is labeled.
Provide separate utensils for each item.
Keep food under the sneeze guard.
What is preventing cross-contamination at a self-service
The process where you:
- Scrape, rinse, or soak items
before washing.
- Presoak items with dried-on food.
What is correct dish washer handling?
The temperature that refrigerators and freezers should be set
DAILY DOUBLE
40 and 0 degrees Fahrenheit.
When it comes to storing Ready-to-Eat (RTE) TCS food, it must be date-marked if held longer than 24 hours, and the mark should indicate when the food must be sold, eaten, or discarded. For how many days can RTE TCS food be stored at 41°F (5°C) or lower?
What is seven days maximum?
These are five common factors that can contribute to food becoming unsafe
What is time-temperature abuse, cross-contamination, poor personal hygiene, poor cleaning and sanitizing, and purchasing from unsafe vendors?
List the way to store food in a refrigerator (top to bottom)
DAILY DOUBLE
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
The number of inches food should be off the floor for storage
What is six inches.
Pest bodies, eggs and nesting materials in food are considered:
Physical Contaminants