Temps
What is the minimum internal cooking temperature for poultry and stuffed meats?
165 degrees Fahrenheit
What does TCS stand for and give an example of a TCS food?
Time/Temperature Control for Safety
ex: pre-cut melons, shredded lettuce
What are the big nine allergens?
Sesame, shellfish, tree nuts, peanuts, dairy, eggs, soy, wheat, fish
What are the big 6?
Hepatitis A, Shigella, Salmonella typhi, Nontyphoidal Salmonella, Norovirus, Shiga toxin producing E. Coli
What are the 5 steps when using a three compartment sink for cleaning and sanitizing?
1) scrape any food off the surface, 2) Wash items in the first sink, 3) rinse items in the second sink, 4) sanitize items in the third sink, 5) let items air dry on a clean and sanitized surface
What is the acceptable delivery temperature for living seafood? (oysters, clams, muscles etc.)
45 to 50 degrees
What does HACCP stand for?
Hazard Analysis Critical Control Points
Cross contact is the transfer of an allergen from a food or food contact surface that contains an allergen to a food that does not contain an allergen
Cross contamination is the transfer of pathogens from one surface of food to another
What are the 3 types of contaminants and give and example of each?
Physical contaminants, Glass or a staple in food
Biological contaminants, Salmonella in chicken
Chemical contaminants, Tomato sauce in a copper pot, cleaning chemicals in food
A backup of raw sewage and a significant lack of refrigeration can result in?
Closure of the operation by a regulatory authority
What is the minimum temperature for hot held food?
135 degrees
What organization creates the national standards for food service equipment?
the NSF
What is the only way to prevent cross contact?
By properly washing, rinsing and sanitizing food contact surfaces
Give an example of when someone should be excluded from a food operation vs when they should be restricted.
Restricted: An employee at a restaurant has an infected cut that is being treated and is covered while at work
What agency is responsible for inspecting individual restaurants?
State or local regulatory authority
What is the temperature range where pathogens grow fastest?
70 to 125 degrees Fahrenheit
What does the ALERT system stand for and what is its purpose?
Assure, Look, Employees, Report, and Threat
It is a part of an implemented food defense program which is used to prevent things like deliberate contamination.
If a buffet line is serving 8 different items how many utensils should be on the buffet?
eight utensils one per item
When washing hands what is the minimum amount of time you should scrub with soap?
10 seconds
What is the most accurate way to check the temperature of a chicken breast?
Using an internal thermometer like a Bimetallic Stem Thermometer and checking the temp in the thickest part of the breast
41 degrees or lower
What is the role of the FDA?
Federal agency that inspects all food except meat, poultry and eggs; regulates food transported across state lines; and issues the FDA food code
What are some symptoms of an allergic reaction to food?
lips swelling, itchy or closing throat, anaphylaxis
What is the minimum contact time for quat sanitizer?
30 seconds
What part of the sink prevents back flow?
an air gap