Cross-Contamination & Storage
What does FIFO stand for in inventory management?
First-In, First-Out.
What are the five steps in a 3-compartment sink setup in order?
Scrape/rinse, wash, rinse, sanitize, air-dry.
FAT TOM
Food, Acidity, Time, Temperature, Oxygen, Moisture
IPM
Integrated Pest Management
What common symptom involving the digestive tract requires a food handler to be excluded from the operation until symptom-free for 24 hours?
Vomiting or diarrhea.
How far off the floor must food and supplies be stored?
At least 6 inches
What is the required minimum water temperature for heat-sanitizing in a manual 3-compartment sink?
171°F for at least 30 seconds.
TDZ
Temperature Danger Zone
NSF
National Sanitation Foundation
What skin symptom characterized by a yellowing of the skin and eyes requires immediate exclusion and notification of the regulatory authority?
Jaundice
What is the maximum storage time for ready-to-eat TCS food prepared in-house at 41°F or lower?
7 days.
What is the required temperature for the final sanitizing rinse in a high-temperature stationary rack dishwasher?
At least 180°F.
FDA
Food & Drug Administration
MSDS
Material Safety Data Sheets
Name the group of six major foodborne pathogens (known as the "Big Six") that require mandatory exclusion from the establishment if a worker is diagnosed.
Hepatitis A, E. coli, Salmonella, Shigella, Norovirus,
From top to bottom, what is the correct fridge storage order for raw chicken, raw ground beef, and ready-to-eat food?
Top: Ready-to-eat food; Middle: Raw ground beef; Bottom: Raw chicken.
What is a physical link between safe water and contaminated water that can cause backflow?
A cross-connection.
F.I.R.S.T.
Follow, Inspect, Recognize, Secure, Tell
FIFO
First In, First Out
If a food handler is excluded due to jaundice, what must happen before they are allowed to return to work?
They must have a written release from a medical practitioner AND approval from the local regulatory authority.
What is the difference between cross-contamination and cross-contact?
Cross-contamination is the transfer of pathogens from one surface/food to another; cross-contact is the transfer of allergens from an allergen food/surface to a non-allergen food.
What is the only reliable device to prevent backflow in a plumbing system?
An air gap.
TCS
Time/Temperature Control for Safety
USDA
United States Department of Agriculture
What is the difference between restricting a food handler and excluding a food handler?
Restricting limits the employee from working with or around food (e.g., reassigning to non-food duties), whereas excluding prevents the employee from entering the food establishment entirely.