Temp Control
What is the Temperature Danger Zone?
Temperature range btwn 41°F and 135°F where pathogens & bacteria grow well
A hot TCS food is delivered at 138 degrees F. Is this safe or not? Explain
What is Cross-Contamination?
The difference between CLEANING and SANITIZING
Cleaning uses soap and water to remove food particles and dirt.
Sanitizing uses chemicals and heat to reduce pathogens to safer levels
A piece of glass found in a customer's beverage is what type of contamination?
PHYSICAL
Ready to eat TCS foods must be marked with the sell-by date if it will be held for longer than how many hours?
24
Reduces pathogens to safe levels
A food handler uses 2 different cutting boards to chop raw meat and slice tomatoes. This is an example of preventing ________ _________.
Cross-Contamination
What should be done with dishware before washing it in a dishwasher?
Scrape or rinse it
After getting your hands & arms wet, what are the NEXT STEPS in proper handwashing?
Apply soap and scrub for a minimum of 10-15 seconds.
Hot or warm-air dry or use single-use towel to dry hands.
The only way to ensure you have cooked something to the correct temperature is to check it with a ______?
Thermometer
Which food was received in the Temp Danger Zone:
A) Eggs at 38 degrees F
B) Cut melons at 41 degrees F
C) Egg salad at 43 degrees F
Egg salad at 43 degrees F
After using gloves to prepare raw meat, this is what a food worker should do to prevent cross-contamination.
Discard gloves, wash hands, and put on new gloves
The proper order of steps when using a 3-compartment dishwashing sink
(Hint: there are 4 steps)
wash, rinse, sanitize, and air dry
TRUE or FALSE? A food handler may eat in an area used for employee breaks?
TRUE
Is it acceptable to receive chilled shrimp at 43 degrees F? Explain.
NO! Cold TCS foods must be received at 41 degrees F or lower.
Before placing it in a steam table, chili or soup must be reheated to this internal temperature?
165 degrees F
Single most important hygiene practice to prevent foodbourne illness
Frequent and proper handwashing
Temperature of water in 3-compartment sink should be...
110 degrees F
Sick food handlers who work with food create what type of food hazard?
(Biological, Chemical or Physical)
BIOLOGICAL
TCS cold foods on their way for delivery to your establishment must be kep at this MAXimum temperature.
41°F
When a refrigerator stops working, you must check the food temp. If the temp of the food is above _____°F, it must be thrown out.
41°F
Best way to prevent cross-contamination in self-service areas
PLACE FOOD UNDER SNEEZE GUARDS
This is the preferred method of drying dishes & equipment. (Towel dry or air dry?)
AIR DRY
IF allowed by the local regulary authority and gloves are worn, what may Food Handlers wear on their fingernails?
Nail Polish