The first step in this safety process is to wet arms and hands
What is proper hand-washing
100
food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins. Examples are poultry, baked potato, shellfish
What is TCS foods
100
This is the minimum internal cooking temperature for green beans that are hot held for service
What is 135 degrees F
100
Seafood is commonly associated with these pathogens
What are parasites
100
This is when a food handler with a sore throat and a fever may return to work with or around food.
When a written medical lease is provided
200
Metal shavings are an example of this type of contaminant
What is a physical contaminant
200
The two things that you can mainly control to limit pathogen growth in TCS food
What is time and temperature
200
This is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41 ̊F (5 ̊C)
What is 7 days
200
Requiring a living host to grow is a characteristic of what pathogen
What is a virus
200
This is the area that staff members should eat, drink, smoke, or chew gum
In designated areas
300
This step should be taken if a food handler is wearing gloves that have been torn
What is CHANGE GLOVES
300
The maximum number of hours hot TCS food can be held without temperature control
What is 4 hours
300
This is the amount of hours food held at 41 degrees F or lower before being removed from refrigeration can be held without temperature control
What is 6 hours
300
These groups of individuals have a higher risk of food borne illnesses
What are the elderly population, pre-school aged children, people with compromised immune systems
300
This is the most likely the cause of wheezing and hives
What are food allergies
400
This organization requires the Material Safety Data Sheets.
What is the Occupation Safety and Health Administration
400
This must be included on the label of TCS food that was prepped in-house
the date that the food should be thrown out
400
This is the minimum water temperature required when using hot water to sanitize objects
What is 171 degrees
400
This is what a foodservice operator should do when responding to a food borne-illness outbreak
What is segregate the product
400
This is the probe that should be used to check the internal temperature of a beef roast
What is the penetration probe
500
This is the final step in cleaning and sanitizing a prep table
What is allowing the surface to air dry
500
This is the proper temperature requirements for cooling food
What is cool food from 135 degrees F to 70 degrees F within two hours and then cool it from 70 degrees F to 41 degrees F or lower in the next four hours
500
TCS food reheated for hot-holding must reach this temperature
165 degrees for 15 seconds
500
This toxin is commonly found in Amberjack
What is ciguatera toxin
500
The top to bottom order that is stored in a cooler for a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken
What is Lettuce, fresh halibut ,fresh beef roast, ground chicken