Personal Hygiene
This is the most important way to prevent the spread of pathogens from a food handler to food.
Handwashing
This system focuses on identifying hazards and preventing them before they cause foodborne illness.
HACCP
TCS food is in the temperature danger zone between these two temperatures.
41°F and 135°F
Using separate cutting boards for raw chicken and lettuce helps prevent this.
Cross Contamination.
This step comes after cleaning, which reduces pathogens on a surface to safe levels.
Sanitizing
Food handlers must wash their hands after using this room.
Restroom
This HACCP principle involves checking to make sure standards are being met.
Monitoring
Cold TCS food must be held at this temperature or lower.
41°F or lower
Raw meat, poultry, and seafood should be stored below this type of food in a walk-in.
Ready-to-eat food.
This tool is used to check whether a sanitizer solution is the correct strength.
Test strips
A food handler with these symptoms must be excluded from the operation if they have been diagnosed with Norovirus.
Vomiting, diarrhea, or jaundice
Periodically assessing the food service system to make sure it is working correctly and effectively is known as this.
Re-evaluation.
Hot TCS food must be held at this temperature or higher.
135°F or higher
Food should be stored at least this many inches off the floor.
6 inches
A final rinse for high-heat sanitation must reach this temperature to be effective.
185°F
This type of jewelry is usually the only kind allowed on hands and arms while handling food.
Plain band ring
The point in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level is called this.
Critical control point.
Poultry, stuffing, and stuffed pasta must be cooked to this minimum internal temperature?
165°F
A container of sanitizer is stored on a shelf above boxed pasta. This creates this type of contamination risk.
Chemical
A red bucket is for this type of agent, while a green bucket is for this type of agent.
Sanitizer and Cleaner
This is the minimum amount of time food handlers should scrub their hands and arms during proper handwashing.
10 to 15 seconds
These are considered one the highest vehicles of contamination in a food service operation.
Hands
TCS food can stay in the danger zone for this maximum number of hours before it must be thrown away.
4 hours.
Ready-to-eat TCS food was prepped on April 1 and stored correctly at 41°F. Without a different manufacturer use-by date, this is the last day it can be served.
April 7
Chlorine, iodine and quaternary ammonium sanitizers must be at minimum these concentrations (ppm) to be considered effective.
Chlorine = 100ppm
Iodine= 25ppm
Quat= 200ppm