TCS Foods
What does TCS stand for?
What is Time/Temperature Control for Safety?
What is the holding temperature for cold tcs food?
What is 41degrees or lower?
How long should you SCRUB your hands with soap?
What are the 3 types of hazards that make food unsafe?
What is:
Biologial
Chemical
Physical
What does FIFO mean?
What is First In, First Out?
Name 2 examples of TCS foods.
What is milk/dairy, poultry, meat, baked potatoes, tofu, synthetic ingredients, sprouts and seeds, shell eggs, fish, shellfish & crustaceans, heat treated plants, sliced melons, cut tomatoes, cut leafy greens, untreated garlic and oil mixtures?
What is the minimum hot-holding temperature?
What is 135 degrees or higher?
What is the total recommended handwashing time?
What is the problem if you leave chicken breasts on a table to thaw?
Time-Temperature Abuse
Poor Personal Hygiene
Cross-Contamination
What is time-temperature abuse?
What is the maximum number of days that RTE TCS foods can be stored at 41 Fahrenheit or lower?
What is 7?
Which is a TCS food: dry pasta, cooked pasta, or crackers?
What is cooked pasta?
Poultry must be cooked to what minimum internal temp?
When should food handlers change gloves?
What is
When dirty,
torn, or
switching tasks
What is the problem if you cough into a customer's soup?
Time-Temperature Abuse
Poor Personal Hygiene
Cross-Contamination
Some operations prepare and deliver food for off-site service. Food labels for off-site service should include which 3 things?
Name of the food
Use-by date and time
Reheating and service instructions
True or False: Bananas are a TCS food.
What is false?
Ground beef must be cooked to what minimum internal temp?
What type of jewelry is allowed when prepping food?
What is plain wedding band?
What is the problem if you use the same cutting board to cut pork and then you slice an onion?
Time-Temperature Abuse
Poor Personal Hygiene
Cross-Contamination
What is cross-contamination?
Name the 4 acceptable thawing methods.
Why do TCS foods need careful monitoring?
What is because they support rapid bacteria growth?
What is 41-135?
A food handler has a sore throat and fever. According to the staff illness guidelines, what happens?
What is:
Restrict the food handler from working with or around food. OR
Exclude the food handler from the operation if you primarily serve a high risk population.
What is the problem if you use a knife that was not washed from the day before ?
Time-Temperature Abuse
Poor Personal Hygiene
Cross-Contamination
Poor Cleaning and Sanitizing
Foods must cool from 135° F to 70° F in _________ hours, then down to 41° F or lower in the next _______ hours
What is:
Foods must cool from 135° F to 70° F in two hours, then down to 41° F or lower in the next four hours.