Temperature
What is the maximum temperature for cold-holding TCS food?
41 degrees or lower
What does TCS stand for?
Time/Temperature Control for Safety
What is the difference between cleaning and sanitizing?
Cleaning removes food and soil; sanitizing reduces pathogens to safe levels.
What are all the required items that should be at a handwashing sink? (4)
1. Hot and cold running water
2. Soap
3. Paper towels/Hand dryer
4. Garbage can
What should a manager check when receiving food?
Temperature, packaging/condition, dates, quality, and approved source.
What is the minimum temperature for hot-holding TCS food?
135 degrees or higher
Name two symptoms that a food handler must report to the person in charge.
Examples: vomiting, diarrhea, jaundice, sore throat with fever, or an infected wound.
What are the five steps for cleaning and sanitizing a food-contact surface?
Scrape/remove food, wash, rinse, sanitize, air-dry.
How long should hands be scrubbed during handwashing?
At least 10–15 seconds of vigorous scrubbing.
Where should raw chicken be stored relative to ready-to-eat food?
Below ready-to-eat food.
What is the minimum internal cooking temperature for poultry?
165 degrees for 15 seconds
What are the three types of hazards that can contaminate food? Give an example of each
Physical, Chemical, Biological
What is a sanitizer test kit used for?
To verify sanitizer concentration is at the correct level.
A food handler touches their phone and immediately starts making sandwiches. What should they do?
Stop, wash hands properly, and put on new gloves if gloves are required.
What does FIFO stand for?
First In, First Out
A pot of soup cools from 135°F to 80°F in 2 hours. Is that acceptable?
No. It must cool from 135°F to 70°F within 2 hours.
What is cross-contamination?
The transfer of harmful substances or microorganisms from one food/surface/person to another.
Why should wiping cloths be stored in sanitizer between uses?
To prevent them from becoming a source of contamination.
What is the only accessory item a food handler may wear in the kitchen?
A plain band
A refrigerator contains raw chicken above ready-to-eat lettuce. What is the violation?
Raw animal food is stored above ready-to-eat food, creating a drip/cross-contamination risk.
A food item must be reheated for hot holding. What temperature must it reach and within how long?
165°F for 15 seconds within 2 hours.
Name the five major risk factors for foodborne illness.
Purchasing food from unsafe sources; failing to cook food adequately; improper holding temperatures; contaminated equipment; poor personal hygiene.
What is the correct order to the 3 compartment sink?
Hot soapy water, hot regular water, cold sanitizer water
A food handler has an infected wound on their hand. What must happen before they handle food?
The wound must be properly covered with an impermeable bandage and, when appropriate, a glove.
A delivery of TCS food arrives at 48°F. What should the manager do?
Reject it because it is above the safe receiving temperature for cold TCS food.