Food Service Inservice

Food

100

How many days can ready to eat food be stored before needing to be discarded?

7

200

What is the storage order of these uncooked foods from top to bottom: Shrimp, lettuce, chicken, ground beef, pork chop?

Lettuce, Shrimp, Pork Chop, Ground Beef, Chicken

300

What are the four methods in which you can properly thaw food?

1. Thaw in refrigerator keeping temperature 41^o or below.

2. Thaw in running, drinkable water at 70^o or lower. (Always in a clean and sanitized food-prep sink)

3. Microwave - if the food will be cooked immediately after thawing.

4. Cooking - thaw during the cooking process.

400

How long can you hold hot food without temperature control?

4 hours

500

What are the internal cooking temperatures of chicken, ground meat, fish and vegetables. 

1. Chicken - 165^o

2. Ground Meat - 155^o

3. Fish - 145^o

4. Vegetables - 135^o

Cleaning/Sanitation

100

Sanitation buckets should be filled with bleach with what amount of concentration?

50-100ppm

200

The entire hand washing process should take how long and how many seconds should you be scrubbing your hands and arms for?

The entire process should be at least 20 seconds while scrubbing for 10-15 seconds. 

300

What should the final sanitizing rinse temperature be for dishwashers?

At least 180^o

400

What are the 5 requirements of a hand washing sink?

1. Hot and cold water

2. Soap

3. A way to dry hands

4. Garbage container

5. Signage

500

What is the chlorine bleach solution that you would use to clean up vomit or diarrhea?

If hard surfaces are affected use 1/3 cup bleach to 1 gallon of water for a 1000 ppm solution

If porous surfaces are affected use 1^2/3 cups bleach to 1 gallon of water for a 5000 ppm solution

Pathogens/Contaminants

100

What are the 3 types of contaminants?

1. Physical

2. Biological

3. Chemical

200

What does FAT TOM stand for?

Food, Acidity, Time, Temperature, Oxygen, Moisture

The conditions for Bacteria to grow.

300

What are the Big 8 most common allergens?

1. Milk

2. Soy

3. Eggs

4. Wheat

5. Fish

6. Shellfish

7. Peanuts

8. Tree nuts

400

What are the symptoms you must report to a manager? 

Vomiting, Diarrhea, Jaundice, Sore throat with fever, uncovered infected wound that is open or draining.

500

What are the Big 6 Pathogens?

1. Shigella

2. Salmonella Typhi

3. Nontyphoidal Salmonella

4. Escherichia coli - E. Coli

5. Hepatitis A

6. Norovirus

Terms

100

What is a high risk population and what are 2 examples?

Groups of people that have a higher risk of getting a foodborne illness.

Examples: Elderly people, very young children, people with compromised immune systems.

200

What is a foodborne illness? 

A disease transmitted to people by food.

300

What is TCS food?

Food requiring Time and Temperature Control for Safety

400

What is cross contamination?

When Pathogens are transferred from one surface or food to another

500

What does it mean when something is pasteurized?

Food that is heat treated at very high temperatures (pasteurized) to kill microorganisms.  

Temperature

100

What is the proper storage temperature for cold foods?

41^o or below

200

What is the temperature danger zone?

41^o - 135^o

300

What is the hot holding temperature for food?

135^o

400

What is the cooling process?

Cool TCS food from 135^o to 70^o or lower within 2 hours. Then you have 4 hours to lower it from 70^o to 41^o

500

What are the two ways to calibrate a thermometer?

1. The ice-point method. Adjusting the thermometer to the temperature at which water freezes 32^o

2. The boiling point method. Adjusting the thermometer to the temperature at which water boils 212^o