Tick Tock Temp Talk🌡
What is the temperature danger zone?
What is 41°F to 135°F?
When should a food worker wash their hands?
What is before working with food, after restroom, after touching face/hair, etc.
What are the three steps of manual warewashing?
What is wash, rinse, sanitize?
What is an “approved source”?
What is a source that complies with applicable food safety laws?
What are two symptoms that require an employee to be excluded from work?
What is vomiting and diarrhea?
What local agency conducts food safety inspections?
What is CHCC/EHDP?
How long can food stay in the danger zone before it must be discarded?
What is 4 hours?
How long must a proper handwashing process take?
What is at least 20 seconds?
What is the required sanitizer concentration for chlorine?
What is 50–100 ppm?
What is required on a label for bulk repackaged food?
What is product name, ingredients, allergens, etc.
Name one illness that must be reported to CHCC/EHDP
What is Norovirus, Hepatitis A, Salmonella, etc.
What must all temporary food vendors (e.g. BBQ huts) have on-site?
What is a handwashing station and food protection measures?
What is the required internal cooking temperature for ground beef?
What is 155°F for 15 seconds?
Can food employees handle ready-to-eat food with bare hands?
What is no, unless there's an approved procedure?
How often must food-contact surfaces be cleaned when in constant use?
What is every 4 hours?
How long must shellstock tags be kept?
What is 90 days after the last shellstock is sold?
What is a conditional employee?
What is someone who has been offered a job but not yet cleared to work due to health screening?
What is the most common cause of foodborne illness in the CNMI?
What is improper holding/time-temperature control?
What is the required cooling process for cooked TCS food?
What is from 135°F to 70°F within 2 hours, then to 41°F within a total of 6 hours?
What is the proper temperature for handwashing water?
What is at least 100°F?
What should be done first before sanitizing a dirty surface?
What is wash and rinse it?
What is date marking, and when is it required?
What is marking RTE/TCS foods held over 24 hours, consumed within 7 days at 41°F or below
Who is responsible for reporting employee illnesses to the health authority?
What is the Person-In-Charge?
What type of sewer system do most villages in CNMI use?
What is individual septic systems?
What is the hot-holding temperature requirement?
What is 135°F or above?
What must a food employee do if they have a cut or wound on their hand?
What is cover it with a bandage and wear a glove?
What is the difference between cleaning and sanitizing?
What is cleaning removes dirt, sanitizing reduces germs to safe levels?
What happens if a food product has no label and source cannot be verified?
What is the food must be discarded?
What must be done if a food employee has a sore throat and fever?
What is restrict them from food handling; exclude if serving a high-risk population
What action can EHDP take if a food establishment poses an imminent health hazard?
What is immediate closure of the establishment?