1
What does TCS stand for?
Time and Temperature Control for Safety
Name the 3 (sometimes 4) groups of at Risk Populations
Pre School Age Children =5 and under
Elderly
immune compromised
Pregnant (not ServSafe)
How long should you scrub your hands during the hand washing process.
10-15 seconds
Where on a piece of food do you check the temperature?
The thickest part
What is the difference between cleaning and sanitizing?
cleaning removes debris and what the eye can see, while sanitizing kills the pathogens
What Does TDZ stand for and what is the range?
Temperature Danger Zone
41-135 F
Name three ways to properly cool food
ice wand, paddle, stick
blast chiller
ice bath
cut into smaller piece
add ice
portion into smaller amounts
What is the correct process for cleaning a work surface?
remove debris
wash
rinse
sanitize
air dry
What must be done when handling ready to eat food
wear gloves
What are the three categories on contaminates?
Biological
chemical
physical
What does FAT TOM stand for?
Food
Acidity
Time
Temperature
Oxygen
Moisture
Define cross contamination
The spread of pathogens form one surface to another
Define Cross Contact
The spread of an allergen from one surface to another
Describe ready to eat food
A food that requires no further preparation
Name three reasons why you might reject food when it is being delivered
ice crystals
water stains on paper products
dented or bulging cans
wrong temperatures
punctures/ torn packaging
What are the two ways to calibrate a stem thermometer?
Boiling point method
Cold point method
Name the BIG Allergens
soy, tree nuts, peanuts, wheat, milk, fish, shellfish, eggs, sesame
What is the minimum internal cooking temperature for poultry?
165 F
How do we determine in which order TCS foods should be stored in the refrigerator?
by their minimum internal cooking temperature
how long should a restaurant save a shell fish tag for?
90 days
How do you know if equipment should be cleaned or cleaned and sanitized?
if it is a food contact surface or not
Define food borne illness outbreak. What three things need to happen?
two or more people get sick from eating the same food
there is an investigation by and official
Lab analysis
DAILY DOUBLE!!!!
What is the minimum internal cooking temperature for seafood?
145 F
What is the minimum internal cooking temperature for ground pork?
155 F
Give two examples of a biological contamination
viruses
fungi
bateria
Parasites