DANGER ZONE
What is the temperature danger zone for TCS foods?
41°F–135°F.
What is cross-contamination?
The transfer of harmful microorganisms from one food or surface to another.
A student sneezes into their hands during prep. What should they do next?
Stop and wash hands properly before resuming.
What does FIFO stand for?
First In, First Out.
At what temperature should cold food be held?
Answer: 41°F or lower.
What must you do BEFORE sanitizing a dirty counter?
Clean/wash it first (then rinse as required).
DOUBLE JEOPARDY: Someone tastes soup, then puts the same spoon back in the pot. What is wrong?
Contaminating food with a used tasting spoon.
Which milk should you use first: the older properly stored carton or a newer carton?
The older properly stored carton, if still safe and within its use-by date.
At what temperature should hot food be held?
Answer: 135°F or higher.
DOUBLE JEOPARDY: A student cuts raw chicken and then lettuce with the same unwashed knife. What is the problem?
Cross-contamination.
A student finds a hair in the food. What kind of contamination is this?
Physical contamination.
Which milk should you use first: the older properly stored carton or a newer carton?
The older properly stored carton, if still safe and within its use-by date.
TRUE OR TRAP: Chicken left at room temperature for 5 hours is safe if you reheat it.
TRAP! Discard food left in the danger zone too long; reheating does not reliably remove every hazard.
TRUE OR TRAP: Wearing gloves means you never need to wash your hands.
TRAP! Wash hands before putting on gloves and when changing tasks; replace contaminated gloves.
TRUE OR TRAP: If food smells fine, it cannot cause foodborne illness.
TRAP! Harmful pathogens may not change smell or appearance.
You should put newly delivered ingredients in front of older ones.
TRAP! Rotate stock so older safe stock is used first.
DOUBLE JEOPARDY: A student leaves cut melon at 70°F for 3 hours, then puts it back in the fridge. What went wrong and what should happen?
Melon was in the danger zone. Tell chef or throw it away, refrigeration does not reset the clock.
You wipe raw-chicken juice with a towel, then wipe a prep table with it. Name TWO mistakes and the safer process.
Reusing a contaminated towel and spreading pathogens; use proper cleaning and sanitizing, with clean approved supplies.
Your teammate drops a clean cutting board on the floor, rinses it quickly, and uses it for ready-to-eat food. What should happen instead?
Wash, rinse, sanitize, and air-dry according to procedure before using.
You find an unlabeled container of cooked food in the walk-in. What is the problem and what should you do?
Missing identification/date information; notify the instructor and follow labeling/discard procedures do not guess.