Temps
What temperature range is the temperature danger zone?
41-135*F
Some bacteria viruses parasites and fungi can cause an illness these are known as
Pathogens
Gnaw marks, oily residue/ smell, debris that looks like pellets and/ or black pepper could be an indicator of:
Pests/ Rodents
Is it acceptable for a food handler to rinse their hands in the sanitizing compartment of a 3 compartment sink?
No
A bone in a chicken filet is an example of:
Physical Contaminant/ Hazard
Minimum internal cooking temp for poultry
165*F
Vomiting, diarrhea a few hours after eating oysters are likely a symptom of which pathogen?
*hint - also called the Cruise Ship virus
Norovirus
Sliced melon, baked potatoes, cottage cheese, and grilled chicken are all examples of:
TCS Foods
During hand washing food handlers should scrub their hands and arms thoroughly and clean underneath their
Fingernails
Eggs, peanuts, shellfish, wheat and dairy are examples of:
Allergens
Minimum internal cooking temp for fish/ seafood
145*F
A guest had a reversal of hot & cold sensations after eating seafood - what is most likely causing this illness?
Toxin
FAT TOM stands for
Food, Acidity, Time, Temperature, Oxygen, Moisture
A Foodhandler wet hands and arms, applies liquid soap and then scrubs them for __________ seconds. Next, the foodhandler rinses their arms and hands with warm water and then dries them with a paper towel.
10-15
Describe the process for cleaning a thermometer before use:
Wash, rinse, sanitize, air dry
*calibration may be included, as long as it is correct
Previously held cold food (41*F) may sit out for how many hours before it is considered unsafe to eat?
6 hours
Shigella
When disposing of trash in an outdoor dumpster – a foodhandler must ensure: *not wash their hands
Close the dumpster lid
Measures the strength of sanitizer
(Sanitizer) Test Kit/ Strip
A cook uses a cleaning towel to wipe up spills on the counter when a cook is not using the towel where should it be stored?
Bucket of cleaning/ sanitizing solution
Minimum internal cooking temp for ground beef
155*F
Found primarily in the hair, nose, and throats of humans. May also be transferred through infected cuts
Staph
Ready to eat TCS food must be marked with the date by which it will be sold eaten or thrown away if it will be held longer than how many hours?
24
When washing tableware in a 3 compartment sink, the wash water should be 110*F, and the sanitizing water should be:______ in order to reach a surface temp of ________. **Heat sanitizing
171, 160
Dicing onions on the same cutting board used for slicing raw beef can cause
Cross Contamination