Temperatures
what is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
135ºF
what contaminant group is responsible for causing the most food borne illnesses?
Biological contaminants
Wearing a hat is considered good hygiene because it protects against what type of contaminant?
physical
at which step of the FOF are food handlers inspecting foods and rejecting unacceptable items?
receiving
food-contact
what temperature must cooked vegetables reach to be safely hot held for service?
135ºF
What food borne illness producing bacteria is commonly found in raw poultry and eggs?
what 2 times/instances should a food handler change gloves?
as soon as they become dirty or torn & every time they change tasks
FIFO should be practiced at which step of the FOF?
storage
these are foods that are especially vulnerable to pathogen growth if not kept under the right time and temperature controls
TCS foods
What temperature must poultry be cooked to for safe consumption?
165F
what should be done with food that has been handled by a food handler who has been excluded (removed) from the operation due to illness?
discard it
good hygiene also includes only wearing approved pieces of what?
jewelry
Supplies should be stored in designated areas and at least _____ inches from the floor and wall
6
using separate utensils for separate foods helps discourage what?
cross-contamination
what is the minimum internal cooking temperature for a veal chop or whole seafood?
145ºF
What is the only way to prevent against food borne illness at the purchasing step?
purchase from safe approved sources
What 5 symptoms must be reported to managers if food handlers are experiencing them and it is considered poor hygiene if you do not report them?
vomiting, diarrhea, jaundice, sore throat with fever, and/or an infected weeping wound or boil,
Preparation is the step in the flow of food where time-temperature abuse and cross-contamination can easily affect food safety
preparation
what does FATTOM stand for and help us remember?
Food, Acid, Time, Temperature, Oxygen, Moisture, and the conditions bacteria need in order to grow
In general, what temperature should cold foods be at receiving?
41ºF or below
Norovirus, hepatitis A, Shigella spp., Shiga toxin-producing E. coli (STEC), Salmonella Typhi, or nontyphoidal Salmonella are most commonly linked to food borne illness and are known as what?
The Big 6
staff should never eat, drink or smoke in what area of the kitchen?
the food prep area
Foods being reheated for hot holding (buffet) must be heated to an internal temperature of _____°F for 15 seconds within 2 hours of removing from storage
165
List the Big 9 most common allergens:
milk, soy, eggs, what, fish, shellfish, peanuts, tree nuts, sesame