TCS Foods
The correct internal temperature to cook chicken.
What is 165 0 F?
A disease transmitted to people by food.
What is a foodborne illness?
First thing to do when enter the kitchen?
What is "wash your hands"?
A dirty hat and apron are an example of....
What is poor personal hygiene?
The abbreviation TBSP stands for....?
What is Tablespoon?
Cooking things to the wrong temperature is called?
What is time and temperature abuse?
The most common foodborne illness?
What is Norovirus?
Color of cutting board that should be used for veggies?
What is green?
Before, during and after cooking...
What is wash your hands?
Food, Acidity, Temperature, Time, Oxygen and Moisture
What is FAT TOM-If these conditions are correct, bacteria will grow in rapid numbers.
The correct temperature for cooking a pork chop?
What is 1450 F for 15 seconds?
Number of people that die from a foodborne illness each year
What is 3000?
Why can't I use the same gloves to cut tomatoes and raw turkey?
What is cross contamination?
Wear them when preparing ready to eat food, but change them when you change tasks.
What are gloves?
The internal temperature to cook ground beef
What is 1550 F for 17 seconds?
A soup was prepped to 130 0 F. Is it safe to eat?
What is....NO!
Common symptoms of a foodborne illness?
What are vomiting, diarrhea, fever, nausea and abdominal cramps?
You accidentally drop an egg on a raw steak you are preparing. What's the best thing to do?
What is clean off the egg and cook the steak to an internal temperature of 1450 F for 15 seconds?
Do this after 4 hours of continuous use
Change your gloves.
Chemical, Physical and Biological
What are the hazards that make food unsafe?
What is the temperature danger zone?
What are: Salmonella, E Coli, Shigella, Hepatitis A. and Norovirus?
Using the same cutting boards for raw and cooked meat?
What is cross contamination?
Conditions or practices conducive to maintaining health and preventing disease, especially through cleanliness.
What is hygiene?
Green bucket, rinse towel, red bucket
What is the order in which you should sanitize counters?