Examples of TCS Foods
Food Safety Practices
Employee Health and Hygeine
Key Terms
100

The only food that can be held above the temperature 41 degrees.

What is eggs?

100
You must cover these on hands with a bandage and wear a glove over it.
What is cuts and sores?
100

A food that had undergone temperature treatments, processing and/or packaging by a govt.- inspected facility

Commercially processed

200
What does TCS stand for?
What is Time/Temperature Control for Safety?
200

The minimum height that food should be kept above the floor.

What is 6"?

200
An employee that cannot work around food.
What is restricted employee?
200

Temperature in the last place of the food to be heated

Core/internal temp.

300
What does YOPI stand for?
What is Young, Old, Pregnant, and Immunocompromised?
300
Food safety can be compromised throughout the flow of food. What are the steps in the flow of food?
What is Purchasing, Receiving, Storage, Preparation, and Service?
300
Change these whenever switching from raw to ready-to-eat foods.
What is gloves?
300

when food is left in the temperature danger zone for an extended period of time or does not reach his safe internal temp.

Temperature abuse

400
What does FATTOM stand for?
What is Food, Acidity, Time, Temperature, Oxygen, Moisture?
400

The time and temperature needed to be reached when reheating food.

What is 165 degrees in 2 hours?

400
This is NOT a replacement for thorough and effective handwaching.
What is hand sanitizer?
400

The range that is above 41°F and below 135°F where bacteria grows the fastest

Temperature Danger Zone (TDZ)

500
What does HENSS stand for?
What is Hepatitis A, E. Coli, Norovirus, Shigella, and Salmonella?
500
The four factors that can affect cooling.
What is the depth heat must move, the size of containers, if its a liquid or solid, and air vs water cooling?
500

The first step in effective handwashing.

What is wet hands and exposed parts of arms with warm water and soap?

500

Management’s responsibility to take all reasonable precautions and care to avoid committing a violation of FDA Model Food Code.

Time/Temperature Control for Safety

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