Personal Hygiene
This is the minimum amount of time employees must vigorously wash their hands.
20 seconds
This is the Temperature Danger Zone.
41°F to 135°F
True or False: It's okay to use the same utensil when taste testing the customers' food?
False!!!!
What PPM should your solution sit at?
50-100 PPM
Poultry must hit this internal temperature for 15 seconds before serving
165°F
These are the only acceptable reasons to wash hands before putting on gloves.
Before starting work and after any activity that contaminates the hands
What does TCS stand for
Time/Temperature Control for Safety
Raw poultry should always be stored here in the refrigerator.
The bottom shelf
Food-contact surfaces of equipment and utensils that contact TCS food must generally be cleaned and sanitized at least every this many hours during continuous use.
4 hours
Fish must hit this internal temperature for 15 seconds before serving
145°F
This item must be worn when handling ready-to-eat food if bare hand contact is not permitted.
single-use gloves or suitable utensils
Refrigerated TCS foods must be maintained at or below this temperature
41°F
Separate these two types of foods to prevent cross-contamination
Raw and ready-to-eat foods
Sanitizer concentration should be verified using this.
PPM/sanitizer test strips
Ground Beef must hit this temperature for 15 seconds before serving
160°F
A bandaged finger must be covered with this while preparing food
single-use glove or finger cot
Hot-held foods must be maintained at or above this temperature.
135°F
After handling raw ground beef, a food employee must do this before handling ready-to-eat foods
Wash their hands and change gloves (or wash hands before using clean utensils or donning a new pair of gloves)
These are the four steps of manual warewashing
Washing, rinsing, sanitizing, and air drying
Fruits and vegetables that will be held hot for service must be heated to this minimum internal temperature
135°F
Name four situations requiring handwashing.
After using the restroom
Before handling food
After handling raw animal foods
After touching face or hair
After eating, drinking, or smoking
After handling garbage
After cleaning tasks
What do you do if you have received an expired item in your ration order
Notify Storeroom, weigh/annotate the item, waste the item and waste the item on to Crunchtime
List four ways to prevent cross-contamination in a food operation.
Store raw animal foods below ready-to-eat foods.
Use separate cutting boards and utensils for raw and ready-to-eat foods.
Wash, rinse, and sanitize food-contact surfaces between tasks.
Wash hands after handling raw animal foods.
Change gloves when switching between raw and ready-to-eat foods.
Properly label and separate foods during storage.
A food service member uses a chemical sanitizer that is too concentrated on a food-contact surface. This could result in this type of hazard.
Chemical contamination
Previously cooked and cooled TCS food reheated for hot holding must reach this minimum internal temperature for 15 seconds.
165°F