Food Safety
What organization operates food safety programs
Any floor, wall, or ceiling must be
Made smooth from a durable material, covering where the walls and floor meet, and easily cleanable
What tool do you use to check the temperature of food
Thermometer
Where should you purchase food from
Approved resources
How should equipment be placed after use
Separate from each other
What is the goal of food safety
To control risks and hazards throughout the flow of food
Equipment that contacts food must be
Nonabsorbent, durable, corrosion resistant, easy to clean
What is the minimum internal cooking temperature for poultry
165F(74c) for 15 seconds
What should you do with any damaged, contaminated, or off looking items
Reject them
What should you do after using equipment
Clean and sanitize
What is HACCP
Hazard Analysis Critical Control point
How high should mounted equipment be from the ground
15 centimeters (5-6 inches)
What is the minimum internal cooking temperature for ground meat
155F(68c) for 15 seconds
What should you do if a contaminated item has already been sent out
Recall the item
When should ready to eat and raw foods be prepped
At separate times
Where should you get food and supplies from
Approved companies/ organizations
10 centimeters (3-4inches)
What is the minimum cooking temperature for seafood
145F(63c) for 15 seconds
Whats a important step to checking food
Temperature inspection
iHow can you avoid time-temperature abuse
Monitor temperatures
aHow shouls foods be stored
Separate from one another, labeled, and in the proper location
Hot and cold running water, soap, a way to dry, garbage container, signage
What is the minimum cooking temperature for fruits and vegetables
135F (57C)
What should each item have before storage
Item labels
What range is considered the abuse range
41F-135F (5c-57c)