TEMP
What is 155 degrees
TPHC
Time as a Public Health Control
This is the number one cause of Food-Borne illness
What is Improper hand washing
20 SECONDS
What is the minimum amount of time to wash your hands?
This is the proper concentration of Quat sanitizer
What is 200-400 PPM?
This is the final cooking temperature for poultry and all stuffed items?
What is 165 degrees
This is the maximum temperature cold foods must be held
41 degrees F
This zone know as the Temperature Danger Zone is what range of temps?
What is 41-135 Degrees
These items are required to be at all hand sinks
What is Warm water, soap, single-use paper towels, and a trash can.
At this time frame in-use utensils/tools must be washed, rinsed and sanitized
Every 4 hours
This is the final cooking temperature for seafood, whole muscle meat and eggs for immediate service
What is 145 degrees F
Away from food and food prep, and kept in LABELED containers
What are chemicals
These worms can live in fish/meat
What are Parasites
These are requirements of hand sinks to allow for proper use
What is Accessible at all times, not blocked, not used for any other purpose?
These are the 4 steps of proper cleaning
What is Wash, rinse, sanitize, air dry ?
The full cool down process
What is 135 to 70 degrees within 2 hours then 70 to below 41 degrees within the next 4 hours, totaling 6 hours.
This is the length of time you can keep RTE (Ready to Eat) TCS (Time Temperature Control for Safety) food
7 Days
This common food borne illness is found in dairy foods, poultry, and eggs
What is Salmonella
At WFM maroon scrub pads are used for this task
What is cleaning drains?
The 5 steps to cleaning Organic contact surfaces
Wash, Rinse, Sanitize, Rinse, Air dry
All reheated food must reach this temp within this amount of time
What is 165 Deg F within 2 hours
This is the full food storage hierarchy from top to bottom.
What is RTE -> Whole Muscle Meat -> Ground Meat/Pork/Beef ->Poultry
FATTOM
What is the acronym used to identify a TCS food; FOOD, ATMOSPHERE, TIME, TEMPERATURE, OXYGEN, MOISTURE?
This is the minimum amount of time you should scrub your hands in the hand washing process
What is 10-15 seconds?
This is the proper concentration of our produce wash
What is 60-350PPM