TEMPS
155 Degrees
What is the final cooking temperature for ground meat, ground fish and eggs for hot holding?
Beneath all other product in a cooler, at least 6 inches from the floor
What is the correct storage for poultry?
Improper hand washing
What is the number one cause of Food-Borne illness?
20 SECONDS
What is the minimum amount of time to wash your hands?
Submerged in sanitizer solution, off of food contact surfaces
Where should wiping cloths be when not in use?
165 Degrees
What is the final cooking temperature for poultry and all stuffed items?
41 Deg F
What is the maximum temperature for cold storage?
41-135 degrees, where bacteria flourishes
What is the Temperature Danger Zone?
Warm water, soap and single-use paper towels
What is required for a functional hand-wash station?
Every 4 hours (or every hour under COVID guidelines)
How often must in-use utensils/tools be washed, rinsed and sanitized?
145 Degrees
What is the final cooking temperature for seafood, whole muscle meat and eggs for immediate service?
Away from food and food prep, and kept in LABELED containers
What is the correct storage for chemicals?
Parasites
What are worms that live in meat/fish?
Hat or Hairnet
What must be worn in food prep areas?
Wash, rinse, sanitize, air dry
What are the 4 steps of proper cleaning?
135 to 70 degrees within 2 hours
What is the first and most crucial step in the cooling process?
7 Days
What is the maximum shelf-life for RTE (Ready to Eat) TCS (Time Temperature Control for Safety) food?
Salmonella, often found in these, is a common food borne illness
What are dairy foods, poultry, and eggs?
Wet, scrub, sing, rinse, dry
What are the 5 steps of proper hand washing?
Test Strips
What are sanitizer concentration testers?
165 Deg F within 2 hours
What is the temperature the food must reach when reheated?
TPHC
What is Time as a Public Health Control?
FATTOM
What is the acronym used to identify a TCS food; FOOD, ATMOSPHERE, TIME, TEMPERATURE, OXYGEN, MOISTURE?
10-15 seconds
What is the minimum amount of time you should scrub your hands?
200-400 PPM
What is the proper concentration of Quat sanitizer?