Time & Temperature Control
TCS foods left in this temperature range are at high risk for rapid bacterial growth.
What is the temperature danger zone, aka 41°F - 135°F
This common bacteria, often associated with cross-contamination, is most frequently linked to raw poultry and eggs.
What is Salmonella?
To prevent spreading contamination, employees must remove this specific piece of uniform clothing before taking out the garbage or going to the restroom.
What is an apron?
This process reduces the number of pathogens on a surface to safe levels.
What is sanitizing?
In commercial kitchens, using these items help safely separate the preparation of raw meats from fresh fruits and vegetables.
What are color-coded cutting boards?
Poultry and mixed dishes made with poultry and dishes that include TCS ingredients should be cooked to this internal temperature
What is 165°F?
Unlike bacteria, this type of microorganism does not grow in food, but requires a living cell or host to reproduce.
What is a virus?
Food handlers must change their single-use gloves when starting a new task, if they become torn, or after this many hours of continuous use on the same task.
What is 4 hours?
After washing, rinsing, and sanitizing pots and pans in a three-compartment sink, this is the only acceptable method for drying them.
What is air drying?
This acronym describes the stock rotation method where products with the earliest use-by dates are placed in front of products with later dates.
What is FIFO?
Ground beef must be cooked to what specific internal temperature and for how long?
What is 155°F for 17 seconds?
To prevent foodborne illnesses from these organisms, which include worms and flukes, operations must ensure they purchase sushi-grade seafood and wild game from reputable vendors.
What are parasites?
What a food handler with a beard must do to prevent food contamination
What is wear a beard restraint?
In a walk-in cooler, raw poultry must always be stored here.
What is the bottom shelf?
This is the concern when a hotel pan of pasta is left on the prep table while preparing several lunch orders.
What is time-temperature abuse?
Plant foods that will be hot held for service must be held to this internal temperature
What is 135°F
Found in improperly canned goods and temperature-abused baked potatoes in foil, this bacteria grows in low-oxygen conditions and forms a deadly toxin.
What is Clostridium botulinum?
The only jewelry that may be worn on the hands or arms while handling food
What is a plain band ring?
This prevention-based system identifies specific points in a food's flow where hazards can be prevented, eliminated, or reduced.
What is HACCP?
The conditions that are required for bacteria to grow
FATTOM - food, acidity, temperature, time, oxygen, moisture
What is 60 minutes?
Fish such as tuna that are not properly refrigerated can develop this problem, which causes a tingling or burning of the mouth and throat.
What is Scombroid poisoning?
The minimum number of people with the same symptoms for a foodborne illness to be considered an outbreak
What is at least 2
In a HACCP plan for making tuna salad, verifying that the drained tuna is at or below 41°F before mixing it with mayonnaise is an example of checking this specific step.
What is a Critical Control Point (CCP)?
This specific toxin is found in certain fin fish, such as red snapper and grouper, causes nervous system symptoms, and cannot be destroyed by cooking.
What is ciguatoxin?