TCS Food Related
What does TCS stand for?
What is Temperature Control Safety?
What kind of hazard is a fruit pit in food?
What is a physical hazard.
Can norovirus spread through the air?
What is yes?
Should you reject a delivery if it has ice crystals all over it?
What is yes?
What is back flow?
What is the reverse flow of contaminants through cross-connection into drinkable water supply
What is the temperature danger zone?
What is between 40F-140F.
What kind of hazard is it if hand sanitizer gets in food?
What is a chemical hazard?
What is norovirus caused by?
What is shellfish and dirty hands and clothes.
All produce should be purchased from an _______?
What is an approved supplier?
Who can buy pesticides?
What is only a licensed professional.
What temperature should seafood be cooked to?
What is 145 F or 63 C
What does HACCP stand for?
What is Hazards analysis critical control point.
What groups of people have a higher risk of getting food Borne Illness?
What is the elderly, pre-school aged children, and people with compromised immune systems and illnesses
What temperature should TCS foods be delivered at?
What is 41F or lower.
Do we clean nonfood-contact surfaces?
What is, yes
How do you use heat sanitizing?
What is soak items in hot water at least (171F)
What do you clean and sanitize?
What is any surface that touches food, such as knives stove tops, cutting boards or prep tables.
When two or more people experience the same illness after eating the same food it is considered?
What is a Foodborne Illness outbreak
Live shellfish and shell eggs must be delivered at ________?
What is 45*F or lower?
What does FATTOM stand for?
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture.
What temperature does ready to eat food need to be at?
What is 135 degrees.
What does MSDS contain?
What is safe use and handling, physical, health, fire
What are the symptoms of Norovirus?
What is vomiting, diarrhea, nausea, abdominal pain, fever, headaches, body aches, and dehydration?
Who should you contact if the delivery service of food is unsafe?
What is your local health department
What are training guidelines
What is schedule time, work with small groups or conduct training by area.