The Micro World
Name four types Pathogens that can contaminate food.
Viruses, Bacteria, Parasites & Fungi
How long should a food handler wash their hands?
20 seconds
What is the best way to detect if food has been or currently Temperature abused.
Check the temperature of the item with a thermometer.
Any prepackaged single use item.
The Acronym that describes the conditions need for bacteria to grow is...
FAT TOM
What is the Temperature Danger Zone?
41°F - 135°F
T/F If there is no soap available, a food handler can apply hand sanitizer instead.
False
What temperature can you received shell eggs in?
45°F
What is the minimum internal temperature to cook salmon & for how long?
145°F for 15 seconds
Which organization created the FOOD CODE?
FDA
What is the best preventative measure when it comes to Parasites?
Purchasing from an Approved, Reputable Supplier
A new Prep Cook has been tasked with cutting fruit for a large catering event. What is the max amount of time they can do this task before they must wash their hands.
4 Hours
When labeling TCS food what is the maximum amount of days it can be held in refrigeration?
7 Days
What is the minimum internal cooking temperature of shell eggs intended for hot holding and how long?
155°F for 17 seconds
First In First Out, method of stock rotation where older products are used first.
A foodborne illness may result when pathogens from a person's feces transferred from their hands to food that is then consumed. This specific route is called...
Fecal-Oral Route
What is the Maximum Cook time when it comes to Partial Cooking food?
60 Minutes or 1 Hour
Your supplier has notified you of a recall. What guidelines should you follow?
Separate the item from other food & utensils. Label the recall item "Do Not Use" & "Do not Discard"
Name the 4 ways to safely thaw food.
Refrigeration, Running Water, Microwave & Cooking.
Which organization is in charge of regulating & inspecting Meat, Poultry, Eggs & food that crosses state lines?
USDA
Name the 4 stages of bacterial growth and identify which stage you would want to prolong to keep food safe.
Lag, Log, Stationary & Death. You would want to prolong the Lag phase so bacteria doesn't grow to unsafe levels.
The Grill Cook will have to share a reach in cooler with the Pastry Line during service. They have Hamburger Patties, Creme Brulee & Breaded Chicken Breast.
What would be the best storage arrangement from top to bottoms.
Creme Brulee, Hamburger Pattie & Breaded Chicken Breast
When temping a casserole at the buffet line the thermometer reads at 128°F. What 2 conditions must be met to continue serving this dish?
The dish was not held at this temperature for more than 2 hours & reheated to the correct holding temperature.
What is the maximum amount of time cold TCS food can be held without temperature control and does not exceed ___°F.
6 Hours. 70°F
Which Agency is responsible for Inspecting & Enforcing food regulations withing a food service establishment?
State & Local Regulatory Authorities