Overview
Three types of food hazards
What are biological, chemical, and physical?
Temperature Danger Zone range
What is above 41°F – below 135°F?
Number one source of cross-contamination.
What is food handler hands?
Methods for checking accuracy for food thermometers.
What are boiling water methods (212°F), Ice-water methods (32°F)
Minimum distance from the floor chemicals should be stored
What is 6 inches?
Factors that influence microorganism growth and control (Hint: FATTOM)
What are:
Food
Acidity
Temperature
Time
Oxygen
Moisture
Highly susceptible populations are.
What are:
Young
Old
Pregnant
Immunocompromised
Time it takes to properly wash your hands
What is 20 seconds?
Four approved methods of thawing.
What are:
Refrigeration (41°F or lower)
Microwave (if food is cooked immediately)
Submerged under running potable water at 70°F or lower
Part of cooking process
Three approved chemical sanitizers in a food establishment.
What is Quaternary Ammonium, Chloride, Iodine?
A pH of 1 is more acidic or basic?
What is acidic?
Under refrigeration, which is stored on top of the other– fish or whole roast?
What is fish (fish should be stored over a whole roast)
Five reportable illnesses
What are:
SEND- Salmonella
SICK- Shigella
EMPLOYEES- E. coli
HOME- Hepatitis A
NOW- Norovirus
Receiving Temperature for eggs in the shell.
What is 45°F?
Protection of food from intentional contamination.
What is Food defense?
When using Time as Public Health Control, food can remain without temperature control for this long.
What is 4 hours?
Length of time food can be stored at 41°F or below.
What is 7 days?
An employee with persistent sneezing, coughing, or runny nose with discharge should be restricted or excluded from food?
What is Restricted?
Proper cooking temperature of a ground turkey burger.
What is 165°F?
Dumpster should be placed at this distance from kitchen entrance.
What is 15 feet?
When an allergen is passed from one food to another.
What is Cross-contact?
TSC foods must be cooled in this amount of time.
What is 6 hours total. (Step 1: 135°F-70°F within 2 hrs, Step 2: 70°F-41°F within 4 hrs)
5 requirements at a handwashing sink
What are: warm running water (85°F), soap, paper towels/dryer, trash can, reminder sign
In a manual operation, using heat to sanitize, hot water must be maintained at this temperature.
What is 171°F and items submerged in the water for 30 seconds
HACCP stands for.
What is Hazard Analysis and Critical Control Points?