Temperatures
The proper temperature for cold hold time/temperature control for safety (TCS) foods
What is 41 degrees or below?
Something that one uses to ensure that chemicals are the right concentration and what everyone should have available in their kitchen
What are chemical test strips?
Hand sanitizer is not a replacement for
What is proper hand washing?
Milk, eggs, and yogurt
What are time/temperature control for safety foods (TCS)?
Any dented or swollen cans should be?
What is put in a separate distinct area away from nondamaged cans or thrown away?
The proper hot holding temperature for TCS foods.
What is 135 degrees?
When moving a chemical from its original container to another empty blank container what is one thing you should make sure the blank container has on it
What is the common name of the chemical inside it?
You should always use gloves or tongs to prevent
What is bare hand contact with ready to eat foods?
Chips, cereal, and other dry foods
What is not time/temperature control for safety foods (TCS)?
Non approved pesticide examples for food service
What is RAID or any other residential pesticides?
The temperature that reheating for hot holding food need to reach before holding.
What is 165 degrees?
The minimum level that a dish machine's final rise temperature should be to properly sanitize food contact surfaces
What is 165 degrees?
You should always change your gloves and wash your hands when
What is when you are changing tasks or compromising your cleanliness?
What are time/temperature control for safety foods (TCS)?
Instead of cloth drying food contact surfaces and equipment you should...
What is air dry equipment?
The number of hours allowed to chill room-temperature food to the proper cold holding temperature.
What is four hours?
The proper concentration level of chlorine for food contact sanitizer (ppm)
Name the five major symptoms of food illness?
What are vomit, diarrhea, jaundice, sore throat with a fever, and skin infection (open sores)?
cooked beef, chicken, pork, and shellfish
What are time/temperature control for safety foods (TCS)?
How long one should wash their hands for
~20 seconds with warm water and soap
The number of hours allowed to rapidly reheat TCS food to the proper temperature for hot holding.
What is two hours?
What is the proper disinfectant level for food contact quaternary ammonia sanitizer?
200 ppm quaternary ammonia
Name the five major food illness to watch out for food workers
What are: Hepatitis A, E Coli, Norovirus, Salmonella; Shigella?
Whole tomatoes, whole lettuce, whole melons, whole cabbage
What are NOT time/temperature control for safety foods (TCS)?
*Bonus what are these items once they are cut?
The number of days a cold, ready to eat, time/temperature control for safety food can be cold held.
What is 7 days?