Food Safety Basics
What does TCS stand for?
Time/Temperature Control for Safety
What is cross-contamination?
Transfer of pathogens from one food or surface to another
How long must food handlers scrub hands with soap?
At least 10–15 seconds; the entire handwashing process should take at least 20 seconds
What is the minimum hot-holding temperature for TCS food?
135
What does FIFO mean?
First In, First Out
Name one group at higher risk for foodborne illness.
Young children, older adults, or people with weakened immune systems
Name one major food allergen.
Milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, or sesame
When must hands be washed after handling raw meat?
Before touching ready-to-eat food or clean equipment
What is the maximum cold-holding temperature for TCS food?
41°F (5°C)
Where should raw poultry be stored relative to ready-to-eat foods?
Below ready-to-eat foods, on the lowest shelf
What is a foodborne-illness outbreak?
Two or more people get the same illness after eating the same food (and an investigation confirms it).
What should be done with food exposed to chemicals?
Discard it; never serve contaminated food
Can a food handler touch ready-to-eat food with bare hands?
Generally no; use gloves, deli tissue, or utensils (subject to local rules).
What is the minimum internal cooking temperature for poultry?
165
At what temperature should cold TCS food be received?
41 and below
Name the six conditions bacteria need to grow (FAT TOM).
Food, Acidity, Time, Temperature, Oxygen, Moisture
What is the difference between cleaning and sanitizing?
Cleaning removes food/soil; sanitizing reduces pathogens to safe levels
When should single-use gloves be changed?
When dirty/torn, after interruptions, between tasks, and after handling raw food
What is the minimum internal cooking temperature for ground meat?
155
How long can refrigerated ready-to-eat TCS food prepared on-site be held at 41°F or below?
7 days
What is the temperature danger zone?
41°F to 135°F (5°C to 57°C)
What should staff do if a guest reports a food allergy?
Alert the person in charge, verify ingredients, and prevent allergen cross-contact
What must a food handler with vomiting or diarrhea do?
Report symptoms to the manager and be excluded from the operation; follow return-to-work rules
What is the two-stage cooling rule for cooked TCS food?
135°F to 70°F within 2 hours; 70°F to 41°F within 4 more hours (6 hours total)
To what temperature must TCS food be reheated for hot holding, and how fast?
165°F (74°C) for 15 seconds within 2 hours