Personal Hygiene
People who carry pathogens and infect others without getting sick themselves.
Who are Carriers
The path that food takes as it moves from purchasing and receiving through storing, prepping, cooking, holding, cooling, reheating, and serving is known as this.
What is the Flow of Food
Receiving temperature for cold TCS food.
Ready-to-eat TCS food must include this if it will be held for longer than 24 hours.
What is a Date Marking
What you would do if you received shell eggs that were dirty or cracked and/or had a sulfur smell or an off odor?
What is Reject
Also called hand sanitizers, these are liquids or gels that help lower the number of pathogens on the skin.
What are Hand Antiseptics
A major hazard in the flow of food where pathogens can be spread from food or unwashed hands to prep tables, utensils, equipment, or other food.
What is Cross-Contamination
What is 45°F or lower
Acronym for the term used to describe how the rotate refrigerated, frozen and dry food during storage. Food with the earliest use-by or expiration dates are used before those with later dates.
What is FIFO (First In First Out)
Calibrating a thermometer by adjusting it to the temperature at which water boils.
What is the Boiling-Point Method
Means that liquid from the wound cannot pass through the cover.
What is Impermeable
When food has been cooked to the wrong minimum internal temperature, held at the wrong temperature, or is cooled or reheated incorrectly, it is considered to have been this.
What is Time-Temperature Abuse
Minimum internal cooking temperature of seafood.
What is 145°F
The length of time ready-to-eat TCS food can be stored if it is held at 41°F or lower.
What is 7 Days
The minimum internal cooking temperature of whole and ground poultry.
What is 165°F
These help keep hair from falling into food and onto food contact surfaces.
What is a Hair Restraint
An adjustment to a thermometer to give it a correct reading.
What is Calibration
The minimum internal cooking temperature of ground meat and ground fish.
What is 155°F
A recipe is made using shrimp and chicken. The use-by date of the shrimp is October 8th, and the use-by date of the chicken is October 2nd. What would be the maximum use-by date of the product being made?
What is October 2nd
What is 41°F or lower
Items such as earrings and necklaces can become physical contaminants as a result of falling off.
What is Jewelry
Checks temperatures from 0°F to 220°F. This makes it useful for checking temperatures during the flow of food.
What is a Bimetallic Stemmed Thermometer
What is 60°F - 70°F
Food packaged this way includes modified atmosphere packaged foods, vacuum-packed, and sous vide food.
What is Reduced Oxygen Packaged (ROP)
The storage order of safely wrapped and covered food from top to bottom.
What is Ready-To-Eat Food, Seafood, Whole Cuts of Beef and Pork, Ground Meat and Ground Fish, Whole and Ground Poultry