Germ Warfare
Acronym TCS Foods
What is Time and Temperature Controlled for Safety Food
41 degrees F or below
What is the the minimum temperature cold TCS food must be held/stored
Presoak-Wash-Rinse-Sanitize-Air Dry
What is the correct way to wash food contact surfaces; dishes in the 3 comp sink
The number one thing you can do to prevent diseases
What is wash your hands
The person that places the work order when your equipment is not working properly
Who is the Plant Operator
Leafy Greens, Taco meat, slice tomato, cheese, sliced melons, ranch dressing are example of
What is Time and Temperature Controlled for Safety Foods
The minimum cook temperature for ground beef
What is 155 degrees F for 15 seconds
200-400ppm
What is the concentration of the sanitizer solution for the 3 compartment sink, spray bottle and buckets
Stored on the bottom shelf in a container or in the designate break area/employee locker
What are personal food and items
This provides information about the safety of using chemicals
What is Safety Data Sheets (SDS)
Biological, Chemical and Physical
What are the three hazards that cause foodborne illness
We keep foods out of this zone which is 41 degrees F-135 degrees F to prevent the growth of bacteria
What is the Danger Zone
This is used everyday to test the concentration of the sanitizer solution
What is a test strip
Food Safety hazard related to fake nails, jewelry, hair
What is a physical hazard
SOP used when food cannot be maintained at the correct hot or cold holding temperature
What is Time as a Public Health Control (TPHC)
This process kills harmful bacteria in food
What is cooking
Receiving, Cooking, Holding, Serving, Cooling
What is the food flow process which is when food temperatures must be recorded
3 places where resources are located that review how to properly clean the kitchen equipment
What is SharePoint and SFSPac procedural guide and the HACCP manual
After eating, drinking, using your phone, handling dirty dishes, using the restroom, smoking, touching your face, handling trash, handling money, when changings take, before putting on gloves
What is when to wash your hands
The maximum number of days a ready to eat TCS food can be used after opening and taken out of its original container
What is 7 days
The preventative approach to food safety related to biological, chemical and physicals hazards
What is Hazard Analysis of Critical Control Points (HACCP)
135 degrees F
What is the temperature which food must be held hot after cooking
A chemical used on hands after handling money, at the POS or in the office. It must be stored like all chemicals and DOES NOT take the place of handwashing in the kitchen
What is hand sanitizer
The number 1 way cross contamination occurs
What is people to food because lack of proper hand washing.
The person(s) that must be contacted in the event of an emergency such as no hot water, no water, sewage back up, power outage
Who is the Plant Operator and Consultant. If you are unable to get in touch with those individuals contact Gretchen Boyd