Module 1
Highly Susceptible Population
YOPI
TCS stands for
Time/Temperature Control for Safety Foods
When do you need to wear a hairnet?
When your hair is longer than your shoulders
Should food utensils be left in the ice machine?
NO
Cleaning Means?
Removal of debris and residue
FATTOM
Food
Acidity
Temperature
Time
Oxygen
Moisture
TDZ means
Temperature Danger Zone
How often do you wear gloves in the kitchen?
Always
Food Should be stored in a way that. . .
Sanitizing Means?
Reducing the number of pathogens
1 in 6
Where do you thaw frozen food, ideally?
In warm water
What kind of shoes do you need to wear in the kitchen?
Closed Toes Shoes
YES
Test Strips are used to. . .
Sources of Pathogens
Food Handlers
Raw Foods
Water or Ice
How Cold do you have to keep cold foods?
41 Degrees and below
How long should you wash your hands
25 seconds
How often do you replace your serving utensils?
How often should you mix chemicals together?
NEVER
Hazard Types
Physical
Chemical
Biological
How Hot do you have to keep Hot food?
135 Degrees and above
Is handsanitizer a handwashing substitue?
NO
The number 1 way germs are transferred
Unclean Hands
Cloths for food spills should be kept. . .
clean and dry