Where chemicals and cleaning products should be kept in a food service operation.
What is: away from food.
100
The minimum internal temperature for all hot-held food.
What is 135 degrees F
100
These are the four acceptable methods for thawing TCS foods.
What are: under cold running water (70 degrees or less), in the microwave as long as food is cooked right away, in the refrigerator, or as part of the cooking process.
100
TCS
What is time and temperature control for safety
100
All opened or prepared foods kept in the cooler must have one of these attached.
What is a label
200
Using very hot water or chemicals to reduce the number of pathogens on food contact surfaces
What is sanitizing
200
The maximum temperature for all TCS foods kept cold.
What is 41 degrees F
200
The proper way to load raw chicken, fish, beef roast, salad, and ground beef into a five shelf cooler, from top to bottom.
What is: 1 salad, 2 fish(145), 3 beef roast(145), 4 ground beef(155), 5 chicken(165)
200
TDZ
What is Temperature Danger Zone, 41-135
200
The FDA requires that shellstock tags be attached to a container of shellfish until the container is empty, then kept for this amount of time.
What is 90 days
300
These are the five things necessary for any handwashing station.
What are: hot and cold running water, soap, disposable towels, garbage, and instruction signs.
300
Poultry must be cooked to this minimum internal temperature to kill all pathogens.
What is 165 degrees F
300
When cooling food, you are only allowed two hours to bring food from 135 degrees F to this temperature.
What is 70 degrees F
300
The FAT in FAT TOM
What are food, acidity and time
300
If the label on some potato salad in the cooler says it was prepared on Feb. 1, then THIS must be the discard date.
What is 02/08, seven days later.
400
This is one of the five factors that influences (improves or worsens) the effectiveness of a chemical sanitizer.
What are: temperature, ph level, sanitizer concentration, time, water hardness
400
Ground beef and pork must reach this internal temperature to be safe.
What is 155 degrees F
400
You are only allowed this much time in total to fully cool hot foods to 41 degrees F.
What is 6 hours
400
The TOM in FATTOM
What are temperature, oxygen, and moisture
400
This person's certificate should be on hand for when a DOH inspector shows up.
What is food safety manager.
500
These are the steps to washing hands effectively that many workers overlook.
What are: rinse hands under HOT water (at least 100 degrees), use soap, lather hands for 10-15 seconds, rinse again, dry with a disposable towel.
500
To sanitize properly, the water in dishwashers must reach this temperature.
What is 180 degrees F
500
Food that has been cooked and cooled must be reheated to this temperature.
What is 165 degrees F
500
IPM: The I stands for integrated, the M stands for management, the P stands for these.
What are pests
500
You must report to the manager if you are diagnosed with this highly infectious disease that will make you feel blue but look yellow.