Time & Temperature
What is the maximum cold holding temperature for TCS (Time/Temperature Control for Safety) foods?
41°F
What should you always do before using a cutting board for a new food item?
Wash, rinse, and sanitize it
What is the first step in cleaning and sanitizing any surface?
Remove food and debris
What should food handlers do if they have an open cut on their hand?
Cover with a bandage and a single-use glove
What does FDA stand for?
Food and Drug Administration
How hot must reheated food reach within 2 hours?
165°F for 15 seconds
Name two ways bacteria can spread from one food to another.
Dirty hands, shared utensils, surfaces, or equipment
What temperature should the final rinse in a high-temperature dishwashing machine reach?
At least 180°F
What is the best way to prevent foodborne illness caused by poor personal hygiene?
Proper and frequent handwashing
What is the main goal of a food safety management system?
To prevent foodborne illness by controlling risks and hazards
What type of thermometer gives the fastest and most accurate reading?
Digital probe thermometer (thermocouple or thermistor)
True or False: It’s safe to store chemicals and food on the same shelf if they’re sealed.
False
What kind of surfaces must always be cleaned and sanitized between each use?
Food-contact surfaces
True or False: Food handlers can work while sick if they wear gloves.
False
What type of hazard is a metal shaving found in a can of soup?
Physical hazard
How long should you wait after inserting a thermometer before reading the temperature?
At least 15 seconds
What should you do if a food handler touches their face and then touches food?
Stop them and have them wash hands and change gloves
When should sanitizer solutions be changed?
When dirty or after testing below required concentration
When washing hands, what is the minimum water temperature required?
100°F
What is the name of the bacteria commonly linked with undercooked poultry and eggs?
Salmonella
When cooling hot food, what are the two-stage cooling requirements?
135°F → 70°F within 2 hours, then 70°F → 41°F within 4 hours
A prep cook uses a knife to cut raw fish, then uses the same knife to slice cucumbers. What type of contamination occurred?
Cross-contamination
What three factors influence the effectiveness of a sanitizer?
Concentration, temperature, and contact time
An employee arrives to work with a sore throat and fever. What should the manager do?
Restrict them from working with food or food-contact surfaces
What is the difference between contamination and foodborne illness?
Contamination introduces harmful substances; foodborne illness is caused by consuming contaminated food