Plumbing, Waste, Facilities
Inadequate water pressure can lead to important equipment, such as this, from operating as required
Hand washing sink, mechanical dish machine (annex 3, page 458)
This exposed area of a food handler's body contains the largest concentration of microbes
Under fingernails (annex 3, page 336)
These foods may be stored directly in contact with ice or water when unpackaged
Whole raw fruits or vegetables; cut raw vegetables; tofu; raw poultry & raw fish that are received immersed in ice (chapter 3, page 60)
This is the date-marking requirement for deli meats and cheeses once opened
7 days when held at 41°F or below (chapter 3, page 76)
These three factors must be monitored to ensure effective chemical sanitization
Temperature, pH, and concentration (annex 3, page 446)
Food establishments that choose to ask for approval to allow customers' pet canines in outside seating & dining areas should, in their request to the RA, consider these items
Vaccination status; restraint policy; signage; preventing cross-contamination; easily cleanable surfaces; covered waste container; removal policy (annex 3, page 479)
A food employee with nail polish or artificial nails must do this when working with exposed food
Wear gloves (chapter 2, page 44)
This is why wiping with sanitizer-soaked cloths alone is not adequate for sanitizing food contact surfaces
Need to remove organic material before sanitizing (annex 3, page 371)
When utilizing Time as a Public Health Control, TCS food may be held above 41F for six hours if no portion of the food exceeds this temperature
70F (chapter 3, page 79)
Chemicals used for washing produce must be approved food additives or THIS TERM
Generally Recognized as Safe (GRAS) (annex 3, page 482) (chapter 7, page 156)
This is the Food Code citation (chapter, part, subpart, section) that supports the need for a fly fan at a drive-thru window
6-202.15 (chapter 6, page 143)
This pathogen is the leading cause of foodborne disease outbreaks in the U.S.
Norovirus (annex 3, page 304)
The seven-day date marking requirement for TCS food was modeled off reducing the risk associated with this pathogen under refrigeration temperatures
Listeria (annex 3, page 397)
Scombrotoxin is associated with these species of fish
Anchovies, blue fish, bonito, mackerel, mahi-mahi, tuna fish (annex 4, page 502) (annex 3, page 352)
This term refers to a reduction by five logs of microorganisms on food-contact surfaces
Sanitization (chapter 1, page 18)
This brightness is required in areas of a kitchen where food handlers use knives
At least 50 foot-candles (540 lux) (chapter 6, page 146)
A food handler who is experiencing any of these symptoms must notify the person-in-charge
Vomiting; diarrhea; jaundice; sore throat with fever; uncontrolled wounds on hands, wrists, or forearms (chapter 2, page 28)
The shellfish tag storage requirement is based on this rationale
14 days shelf life + 56 days incubation + 5 days diagnosis + 5 days reporting + 10 days investigation = 90 days (annex 3, page 361)
A beef roast is considered fully cooked after holding at 130F for this many minutes
112 (chapter 3, page 67)
These microscopic formations resist cleaning and sanitizing and can introduce pathogens into food
Biofilms (annex 3, page 432)
This is the Food Code citation (chapter, part, subpart, section) that prohibits a food truck from dumping wastewater on the ground
5-402.14 (Chapter 5, page 133)
This is required when a food establishment changes ownership
A new permit must be obtained and compliance with Code requirements must be verified (chapter 8, page 169)
This is why raw meat and raw vegetables qualify as a barrier to pathogen growth in ROP foods
High levels of competing spoilage microorganisms that inhibit pathogen growth (annex 3, page 413)
Refrigerated raw fish and other seafood cannot be sealed in reduced oxygen packaging at retail level for this reason
These products' association with C. botulinum (annex 3, page 416)
This is the Food Code citation (chapter, part, subpart, section) that allows for in-place cleaning of food-contact equipment & utensils that cannot fit in a three-compartment sink or dish machine
4-301.12 (chapter 4, page 103)