Temperatures of food
TCS Food
Good Personal Hygiene
Food Hazards
Food safety
100

Time and temperature for poultry

165 for <1 second

100

Examples of TCS food are?

What are meat, poultry, milk & dairy, baked potatoes, tofu, shell eggs, fish, shellfish &crustaceans.

100

You should actively scrub your hands for this many seconds.

10-15

100

Biological hazards include this.

What are viruses, parasites, fungi, and bacteria.

100

Transferring pathogens from one surface to another

What is cross contamination

200

Time adn temperature for ground meat

155 for 17 seconds

200

Food that needs time and temperature control for safety

What is TCS food?

200

After washing your hands you should do what

Use a paper towel to turn off faucet and open door

200

Chemical hazards are those that

What are foodservice chemicals that can contaminate food if used incorrectly

200

Letting food stay too long at temperatures good for pathogen growth

What is time-temperature abuse

300

Time and temperature for seafood and steaks/chops of pork, beef, veal  and lamb

145 for 15 seconds

300

The temperature danger zone

What is 40-140

300

When to use hand sanitizer

After washing hands

300

Foreign objects like hair, dirt, bandages, metal staples, or broken glass.

What are physical hazards

300

Transferring pathogens from incorrectly cleaned surfaces to food

What is poor cleaning and sanitizing

400
Time and temperature for roasts of pork, beef, veal and lamb

145 for 4 minutes

400

Where you put the thermometer into meat

What is the thickest part

400

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 

400

The number one cause of foodborne-illness outbreaks at restaurant and food service operations.

What is poor personal hygiene

400

Transferring pathogens from your body to food

What is poor personal hygiene

500

Time and temperature for fruits, vegetables, grains, and beans for hot-hold service

135

500

Reject cold tcs food if it has this on it.

What are fluids, ice crystals, frozen liquid, or water stains

500

Remove aprons before doing these tasks

what is taking out the trash or using the restroom

500

A disease transmitted to people through food

What is a foodborne illness

500

The four practices that can make food unsafe

What is poor personal hygiene, cross contamination, time-temperature abuse, and poor cleaning and sanitizing
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