Microworld
This is what FATTOM stands for
Food Acidity
Time Temperature
Oxygen Moisture
These three are the types of contaminates
Physical
chemical
biological
You may only purchase foods from these type of suppliers
reputable
approved
All foods must be stored this many inches above the floor
6 inches
This is the MIT of seafood
145 degrees
This temperature range is known as the Danger zone
41-135
transferring allergens from one surface to another is called this
cross contact
Shellstock tags must be kept for this many days after the last product is used
90
TCS foods can be stored in cooler for this many days
7 days
This is the MIT for for ground pork
155 degrees
This bacteria is commonly linked to eggs and poultry
What is Salmonella
This is the first major step that a food handler does to prevent contamination
wash their hands
This is the temperature live shell fish, shucked shellfish, milk and eggs can be recieved at
45 degrees
these are the 4 proper ways to thaw foods
under cold running water
microwave
in the cooler
as part of cooking process
When cooling food food must go from 135 degrees to what temperature in 2 hours
70 degrees
This the best way to prevent the spread of food borne viruses
washing hands
These foods should never be touched with bare hands (acronym)
RTE foods
The presence of this means frozen foods have been thawed and refrozen and should be rejected
large ice crystals
This is the definition of TCS
Time Temperature control for safety
This is the MIT for microwaved foods
165 degrees
Parasites are typically associated with this type of food
seafood
While prepping the SAME food, gloves must be changed after this many hours
4
Refrigerated TCS foods must be recieved at this temperature or below
41
The proper order of storing the following items in the cooler from top to bottom
poultry
salad
ground beef
salad
ground beef
poultry
This is two examples of properly cooling food
blast chiller
ice bath
ice paddle
ice as an ingredient