Safe Food
this is a disease that can be transmitted to people through food
What is a foodborne illness?
Food Handlers must do this after touching their hair, face, or body
What is wash their hands?
this is a temperature range between 41F to 135F
What is the Temperature Danger Zone?
if this was used to keep food or beverages cold, it should not be used for any other purpose
What is ice?
this is using soap and hot water to remove food and dirt from a surface
What is cleaning?
these three types of hazards from the environment make food unsafe
What are biological, chemical, and physical hazards?
this is the length of time that food handlers must scrub their hands with soap when washing
What is 10-15 seconds?
sliced melons, sprouts, baked potatoes, and heat treated plant food like cooked rice are considered this type of food
What is TCS food?
this is the minimum height that food, utensils, and equipment may be stored off the floor
What is 6 inches?
this type of surface requires cleaning and sanitizing after use
What is a food-contact surface?
this unsafe practice is allowing food stay too long at temperatures that are good for pathogen growth
What is time-temperature abuse?
these 4 items must be present at a handwashing station
What is hot and cold water, soap, hand dryer or single-use paper towels, and a trash can?
this type of food must be marked if it will be held for longer than 24 hours
Ready-to-eat TCS food
these 8 food categories are commonly referred to as the "Big 8"
What is dairy, soy, tree nuts, crustacean shellfish, eggs, fish, peanuts, and wheat?
food-contact surfaces must be cleaned and sanitized after being used continuously for this amount of time
What is 4 hours?
this unsafe practice is transferring pathogens from incorrectly cleaned surfaces to food
What is poor cleaning and sanitizing?
this is required when food handlers have wounds on the hand or wrist
What is a bandage or finger cot and a single-use glove?
elderly people, preschool-age children, and people with compromised immune systems are part of this group
What are high-risk populations?
how should you deliver an allergen special order
What is separately from the other food?
this is the minimum temperature for the water in the first compartment of a 3-compartment sink
What is 110F?
these are the 4 practices for keeping food safe
What is practicing good personal hygiene, preventing cross contamination, controlling time and temperature, and cleaning and sanitizing correctly?
food handlers must report to their manager if they are experiencing any of these 4 symptoms
What is vomiting, diarrhea, jaundice, or sore throat with a fever?
these are the minimum internal temperatures for poultry, ground meat, seafood, & steaks and chops
What is 165F, 155F, 145F and 145F
this is the number of big 8 allergens that are present in chicken alfredo
this is the minimum water temperature requirement when using a dish washer
What is 181F