Sanitation
What is the minimum period that the FDA recommends employees wash their hands and arms up to the elbow?
20 seconds
What temperature should hot held TCS food be held at?
135 degrees F or above
How long can TCS foods prepared at the facility be kept?
7 days, where the day opened or prepared counts as day 1
What is the most important rule of food storage?
Follow the “first in, first out” rule
The correct order of sequence for hand washing dishes is:
Scrape, wash, rinse, sanitize, air dry
What temperature should cold held TCS foods be?
41 degrees F or below
Adequate light is essential for proper operation, maintenance, and sanitation. A minimum of ___ is recommended on food work surfaces?
50-foot candles
If time only is used as a public health control, the maximum period recommended by the FDA for time/temperature control for safety food to be held is?
6 hours if the warmest part of the food item does not exceed 70 ‘F
What foodborne illness is the most common and what causes it?
Norovirus: Can be spread through contact when an employee doesn't wash hands and then touches ready-to-eat foods bare handed. NOTE: Important to wash hands before putting on gloves. Hand sanitizers do not work well against Norovirus and therefore is NOT a substitution for hand washing.
What is a TCS food?
A food that requires time/temperature control for safety to limit pathogenic microorganisms growth pr toxin formation.
What temperature should poultry, baluts, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites or any stuffing containing meat, fish, poultry or ratites be cooked to for at least 15 seconds?
165 degrees F
Proper thawing methods are:
1.) Kept under refrigeration that is 41 degrees F or below
2.) Completely submerged under running water that is 70 degrees F or below, with sufficient water velocity and for a portion of time that does not allow the thawing foods temperature to rise above 41 degrees F.
What foodborne illness is often found in deli meats past the use-by date?
Listeria Monocytogenes