Highway to the Danger Zone
What is 41F - 135F?
The number of people who have the same symptoms after eating the same food required to be considered an outbreak
What is 2?
-investigation conducted
-confirmed by laboratory analysis
You must check the temperature of hot and cold held food at least every ______________ hours.
What is 4?
If you check every 2 hours it will leave time for corrective actions!
The temperature of water used for washing in a 3-compartment sink
What is 110F?
When using utensils continuously, clean and sanitize them at least how often?
What is every 4 hours?
The 2 types of control that TCS foods require to limit pathogen growth
What are time and temperature?
These are the 2 types of foods that are most likely to become unsafe
What are TCS and ready-to-eat foods?
When reheating food, never use a hot-holding unit and reheat to this temperature
What is 165F?
When storing scoops or spoons, either use running water or it must be at least this temperature or hotter
What is 135F?
What to use to check the concentration of sanitizers
What is a test kit?
The length range of the sensing area for a bi-metallic dial themometer
What is 2 - 2 1/2 inches?
The agency responsible for issuing the Food Code and regulating food across state lines
What is the FDA?
On a thermistor, the type of probe should be used to measure the temperature of liquids
What is immersion?
The maximum temperature a pan of Potato Salad can reach before being thrown out when held without temperature control
What is 70F?
The contact time for quats sanitizer
What is 30 seconds?
The category of hazards that are responsible for most food borne illnesses
What is biological?
The agency responsible for regulating and inspecting poultry, meat, and eggs
What is the USDA?
What is a TTI strip?
Time/temperature indicator
For heat sanitizing, immerse the item in water that is this temperature, for at least 30 seconds
What is 171F?
The 5 steps for proper cleaning and sanitizing
What is pre-rinse/scrape, wash, rinse, sanitize, and air dry?
The 3 requirements for hot foods to be held without temperature control
What is hold the food at 135 or higher before removing from temp control, have proper labeling, and serve or throw out within 4 hours?
What you should avoid with ready-to-eat foods
What is bare hand contact?
The range that thermometers must be accurate to when measuring the temperature of food
What is +/- 2F?
In a High-temperature machine, the temperature of the final sanitizing rinse for a non-stationary rack
What is 180F?
The 3 most commonly used chemical sanitizers
What is chlorine, iodine, and quats?