Control the Bug
Name the six conditions that favor that growth of bacteria.
What is?:
Food: Specifically TCS foods
Acidity: Contains little or no acid
Temperature: 41 F to 135 F
Time: I the temperature danger zone
Oxygen: May or may not be needed
Moisture: Need moisture in the food to grow
Once soap has been applied, you should scrub your hands and arms for this long.
What is 10 to 15 seconds?
Name two requirements for a supplier to be considered an approved food supplier.
What is they must be inspected and can show an inspection report, and must be in compliance with applicable local, state, and federal laws?
What are the four acceptable methods for thawing TCS food?
- In a cooler, keeping its temperature at 41 F or lower
- Submerging under running, drinkable water at 70 F or lower
- In a microwave oven if it will be cooked immediately after thawing
- As part of the cooking process
Correct internal temperature for holding hot TCS food.
A person infected with this virus may not show symptoms for weeks but can be very infectious.
What is Hepatitis A?
Name a hand care practice, in addition to hand washing, that can prevent the spread of pathogens.
What is keeping fingernails trimmed, filed, short, and clean; covering infected wounds on the hand or wrists with an impermeable cover, and then placing a single-use glove over the cover, and wearing single-use disposable gloves?
Chicken salad, prepped in-house and held at 41F (5C) or lower, can be stored for this long.
What is a maximum of seven days?
Meat cooked in a microwave oven must be heated to what minimum internal temperature?
What is 165*F (63*C)?
The two biggest hazards to food when serving it off-site.
What is Time-temperature abuse and Contamination?
One practice that can prevent the spread of viruses
What is practicing good hygiene when handling food and food-contact surfaces, avoiding bare-hand contact with ready-to-eat food, the importance of the quick cleanup of vomit, exclude infected food handlers, and purchasing shellfish from approved suppliers?
Name two instances when food handlers must change their gloves.
What is as soon as they become dirty, before beginning a different task, after an interruption (such as a phone call), after handling raw meat, seafoods, or poultry, and before handling ready-to-eat food, and after four hours after continuous use?
The temperature requirements for receiving fresh meat and shell eggs are?
What is for fresh meat: internal temperature of 41F or lower, and Shell eggs: air temperature of 45F or lower?
What are the time and temperature requirements for reheating beef stew that will be held at for service?
What is it must be reheated to 165*F for 15 seconds within two hours?
Name two ways to prevent customers from contaminating self-service areas.
What is: Installing sneeze guards. Do not let guests refill dirty plates or use dirty utensils at self-service areas. Place food in display cases, or package it in a way that protects it from contamination. Keep raw unpackaged meat, poultry, and seafood separate from ready-to-eat food except where allowed. Stock food displays with correct utensils for dispensing food (tongs, ladles, etc). Never use ice to keep food/beverages cold as an ingredient?
Flies can transfer this bacteria from feces to food.
What is Shigella spp?
Name two symptoms that require a food handler to be excluded from the operation.
What is a sore throat with fever in an operation that primarily serves a high-risk population, Diarrhea, vomiting, jaundice for seven days or less, has been diagnosed with an illness caused by Norovirus, Shigella spp., nontyphoidal Salmonella, or shiga toxin-producing E. coli, or has been diagnosed with an illness caused by hepatitis A or Salmonella Typhi?
A food handler is prepping a pot of chili on May 1st using sausage and ground beef. The sausage has a use-by date of May 10th. The ground beef has a use-by date of May 6th. The use-by date of the chili should be…
What is May 6th?
List the required minimum internal cooking temperature for beef roasts, stuffed pork chops, and shell eggs for immediate service.
What is Beef roasts: 145F for four minutes, Stuffed pork chops: 165F for 15 seconds, and shell eggs for immediate service: 145F for 15 seconds?
Name two ways for avoiding bare-hand contact with ready-to-eat food.
What is wearing single-use gloves and using spatulas, tongs, deli sheets, or other utensils?
These two types of foods are most commonly linked with Norovirus.
What is ready-to-eat food and shellfish from contaminated water?
Name two components of correct work attire.
What is clean hair restraint, clean clothing, correct apron use, no jewelry on hands or arms -except for a plain band ring?
From top to bottom, what order should duck, ground beef, salmon, and strawberries be stored in the same cooler?
What is 1) Strawberries 2) Salmon 3) Ground beef 4) Duck?
The time and temperature requirements for cooling TCS foods.
What is cool food from 135F to 70F within two hours, and from 70F to 41F or lower in the next four hours?
Requirements for holding potato salad without temperature control.
What is hold the potato salad at 41F or lower before removing it from refrigeration, label it with the time you removed it from the refrigerator and the time you must throw it out, make sure the food temperature does not exceed 70F while it is being served; throw out any food that exceeds this temperature, and sell, serve, or throw out the potato salad within six hours?