Temperatures of food
Time and temperature for poultry
165 for <1 second
Examples of TCS food are?
What are meat, poultry, milk & dairy, baked potatoes, tofu, shell eggs, fish, shellfish &crustaceans.
You should actively scrub your hands for this many seconds.
10-15
Biological hazards include this.
What are viruses, parasites, fungi, and bacteria.
Transferring pathogens from one surface to another
What is cross contamination
Time adn temperature for ground meat
155 for 17 seconds
Food that needs time and temperature control for safety
What is TCS food?
After washing your hands you should do what
Use a paper towel to turn off faucet and open door
Chemical hazards are those that
What are foodservice chemicals that can contaminate food if used incorrectly
Letting food stay too long at temperatures good for pathogen growth
What is time-temperature abuse
Time and temperature for seafood and steaks/chops of pork, beef, veal and lamb
145 for 15 seconds
The temperature danger zone
What is 40-140
When to use hand sanitizer
After washing hands
Foreign objects like hair, dirt, bandages, metal staples, or broken glass.
What are physical hazards
Transferring pathogens from incorrectly cleaned surfaces to food
What is poor cleaning and sanitizing
145 for 4 minutes
Where you put the thermometer into meat
What is the thickest part
When to change gloves
As soon as they become dirty or torn, after handling raw meat, before beginning a new task, before preparing food for a guest with known allergy, after an interruption
The number one cause of foodborne-illness outbreaks at restaurant and food service operations.
What is poor personal hygiene
Transferring pathogens from your body to food
What is poor personal hygiene
Time and temperature for fruits, vegetables, grains, and beans for hot-hold service
135
Reject cold tcs food if it has this on it.
What are fluids, ice crystals, frozen liquid, or water stains
Remove aprons before doing these tasks
what is taking out the trash or using the restroom
A disease transmitted to people through food
What is a foodborne illness
The four practices that can make food unsafe