Time & Temp
What is the Temperature Danger Zone?
Higher than 40 degrees and lower than 140 degrees
How long at minimum should you wash your hands.
20 seconds (ABC’s)
What does ”FIFO” stand for? Why is it important?
First In First Out. This ensures older products are being used first.
What should be stocked in the restroom to pass inspections?
Paper towels, toilet paper, hand soap, and hand sanitizer
What is Cross Contamination?
When harmful contaminants are being transferred to uncontaminated surfaces or foods.
Cooked chicken should reach an internal temperature of?
165 degrees
Give 3 examples of when you need to wash your hands
Arriving to work, after using the restroom, when changing gloves, whenever they become contaminated, etc.
If received product does not have a date, what should you do?
Either write date received directly onto case or write date received onto dated and labeled sticker and attach to case
What temp should all handwashing sinks reach?
100 degrees - 110 degrees
When and how should you properly wear a cut resistant glove?
When handling sharp objects. Clear gloves should always be worn over cut resistant glove.
What does “TCS” stand for?
Time/Temperature Control Safety food
What symptoms are required to be reported to a manager?
Vomiting, diarrhea, infected sores/wounds, jaundice (yellowing of the eyes), sore throat with fever
How often do food contact surfaces need to be cleaned and sanitized?
At least every 4 hours, or when they become contaminated
How often should ice bins and machines be cleaned
Which color floor cleaning tool is designated for what area?
Yellow- Back of House
Blue- Front of House
Red- Restroom
Cooked then cooled chicken has to reach what temp in 2/4 hours?
70 degrees in 2 hours then 40 degrees in 4 hours
What illnesses are required to be reported to a manger AND the health department?
Norovirus, Hepatitis A, Shigella, E. coli, Salmonella Typhi, Non-typhoidal Salmonella
Where should RTE food be stored in relation to raw food in a cooler?
Above
What wipes, in what order should be used to cleaned dirty areas and tables?
First green wipes (table turners) then red wipes (sanitizer)
How many people need to get sick for it to be considered an "outbreak"
At least 2 after eating the same food
What does “FAT TOM“ stand for? What do you use FAT TOM for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
Characteristics of TCS food
An employee lets you know they were diagnosed with norovirus. When can they return to work?
Approval from Grand County Public Health AND at least one of the following:
- Doctor's note
- >48 hours asymptomatic
- If asymptomatic when diagnosed, >48 hours after being diagnosed
How far above the ground does food need to be stored?
At least 6 inches
What signage should be posted on all guest entrances?
Allergens Notice
What are the 3 main types of contaminants?
Biological, Physical, Chemical