High-Risk Populations
Name one group included in the high-risk population for foodborne illness.
Elderly people, preschool-age children, or people with compromised immune systems.
How long should the entire handwashing process take?
At least 20 seconds.
What is the Temperature Danger Zone range where bacteria grow rapidly?
41°F to 135°F
What internal cooking temperature is required for poultry?
165°F for <1 seconds (instantaneous)
What is the maximum total time allowed to cool TCS food from 135°F to 41°F?
6 hours
Why are preschool-age children at higher risk for foodborne illness?
They have not built up strong immune systems.
How long must you vigorously scrub your hands and forearms with soap during handwashing?
10 to 15 seconds.
Within what temperature range do foodborne bacteria grow most rapidly?
70°F 10 125°F
What internal cooking temperature is required for ground meats (beef, pork)?
155°F for 17 seconds.
In the two-stage cooling process, food must be cooled from 135°F to 70°F within how many hours?
Within 2 hours.
Why are the elderly at high risk for foodborne illness?
Their immune systems weaken with age.
What should be used to dry hands after washing?
Single-use paper towel or warm-air hand dryer.
What is the maximum cold holding temperature for TCS foods?
41°F or lower
What internal cooking temperature is required for whole seafood and steaks?
145°F for 15 seconds.
If food is not cooled to 70°F within 2 hours, what action must be taken?
Reheat it to 165°F for 15 seconds and restart cooling, or discard it.
Name two medical conditions or treatments that cause a person to have a compromised immune system.
Cancer/chemotherapy, HIV/AIDS, organ transplants, or taking immunosuppressive medications.
When must food handlers wash their hands when working with food?
Before starting work, after touching raw meat/poultry/seafood, after using the restroom, after sneezing/coughing, after eating/drinking/smoking, and after handling trash.
What is the minimum hot holding temperature for TCS foods?
135°F or higher
What internal cooking temperature is required for commercially processed, ready-to-eat hot food held for service?
135°F
To what temperature must TCS food be reheated for hot holding, and within how much time?
165°F for 15 seconds within 2 hours.
What type of eggs should be used when preparing dishes for high-risk populations that require undercooked or raw eggs?
Pasteurized eggs.
What is the policy regarding working with food if a food handler has a fever and sore throat?
Restrict them from working with or around food (or exclude them if serving high-risk populations)
What thermometer is best suited for measuring internal temperatures of thin foods like hamburger patties?
Thermocouple or thermistor with a penetration probe.
What internal cooking temperature must food cooked in a microwave reach?
165°F (and allowed to rest for 2 minutes).
Name two acceptable methods for cooling large amounts of hot food quickly.
Ice-water bath, ice paddle, blast chiller, or dividing into smaller/shallow pans.