Temperature Control
According to TCS hot food should be stored above what temperature?
136F (57C)
What must happen to extra table settings if left on the table after guests have left?
They must be cleaned and sanitized after guests have left
How long do temporary service units operate?
less than 14 days
What are the top 3 food safety standards managers uphold?
temperature control, sanitation of equipment, and personal hygeine of workers
What is the definition of Food Safety Culture
A framework made by businesses to maintain food safety standards within a foodservice operation
According to TCS cold food should be stored below?
41F (5C)
What is the name of the item used in self-service areas to prevent contamination?
sneeze guards
When delivering food what should be included on the food's labeling?
date/time and reheating or service instructions
Active managers identify and locate th cause for contamination for foodborne illnesses. This would be defined as identifying what?
risk factor
What is the most common place where improper food handling practices can occur?
suppliers and transportation
How long can cold foods be held without temp control?
6 hours
on a rack or tray
What needs to be stored seperately from ready to eat foods during delivery?
raw meats, poultry, and seafood
What does the FDA do?
sets a list of rules about how food should be handled to avoid contamination
What is the first step when implementing a response to a crisis?
control outside response to crisis (media)
How long can hot foods be held without temperature control before being discarded?
4 hours
When reserving food what CAN be reserved safely (2 answers)
pre packaged unopened food and bottled condiments
What are 2 unique challenges faced during catering?
safe water for cooking or dishwashing and waste disposal away from prep and serving areas
What are Critical Control Points in HACCP?
areas in food prep or service that are vulnerable to contamination or improper handling
A major Health Hazard that would occur if the power went out includes?
Temperature control no refrigeration etc.
how often should the temperature of food be checked ( 2 ways) and what should happen if they are not at the proper temperature?
check every 4 hours and dispose of it if not at the correct temp, OR check every 2 hours and perform a corrective action to bring it back to the proper temp.
What are at least 2 criteria of foods that don't need to be labeled?
In vending machines, how long after food is prepped on site should it be tossed?
7 days
What is the first step in making a crisis management plan?
list of emergency contacts across multiple fields
what does HACCP stand for?
Hazard Analysis Critical Control Point