Temperatures
This is the internal temperature for ground or whole cuts of poultry
What is 165 degrees Fahrenheit
This is the two ways to sanitize.
What is heat and chemical.
This should be worn by an employee who has a visible cut.
What is a bandage and gloves (impermeable cover)
These are the only items that can be reserved.
What are unopened pre-packaged items.
This agency inspects all meats, poultry and egg products.
What is the United States Department of Agriculture (USDA)
This is the minimum required temperature for hot holding cooked TCS foods.
What is 135 degrees Fahrenheit
This is the first step in the cleaning process.
What is scraping.
This is the amount of time that the scrubbing process should last.
What is 10 to 15 seconds
This is the measured requirements for sneeze guards used on a buffet line.
What is 14 inches high and 7 inches beyond
This food defense system was developed by the FDA to prevent the deliberate contamination of food.
What is ALERT
This is the required internal temperature for any whole cut of cooked meats.
What is 145 degrees Fahrenheit
These things affect chemical sanitizers effectiveness.
Concentration, contact time, PH, water hardness, and temperature
This is the amount of time that a person can be doing the same task before having to wash hands and change gloves.
What is 4 hours.
This is the requirement for eggs that are being prepared for the high risk population.
What is pasteurization
This agency conducts research into the causes of foodborne illnesses-outbreak
What is the Center for Disease Control (CDC)
This is the maximum temperature for storing cold TCS food.
What is 41 degrees Fahrenheit
These are the three chemical sanitizers
What are chlorine, iodine and Quats.
This is the only piece of jewelry that a food service worker is allowed to wear.
What is a plain band ring.
This is the only type of water required in a restaurant.
What is potable or drinkable
This agency has multiple jobs such as inspect food service operations, investigate foodborne illness, and issue permits and variances among other things.
Who are State and Local agencies
This is the internal temperature for any reheated food.
What is 165 degrees Fahrenheit.
This chemical sanitizer has the lowest contact time at this many seconds.
What is chlorine at 7 seconds
These conditions require that the employee be excluded until cleared by a doctor or medical professional.
What are vomiting, diarrhea, and jaundice or any other virus
This is required on a menu when serving raw or undercooked food.
What is a consumer advisories
This agency writes the Food code which provides a guide to food safety.
Who is the Food and Drug Administration (FDA)