Safety & Sanitation
Temperature danger zone range
41oF-135oF
Using the same knife for raw chicken and cooked vegetables
Cross-contamination
The best way to prevent cross-contact between allergen-containing and allergen-free foods
Using separate workstations, utensils, and clean pans
TCS foods support rapid growth of
Bacteria
Minimum hot holding temp
135oF
Maximum time in danger zone
Daily Double!
4 hours
Using same towel for hands and equipment causes
Cross-contamination
Name 3 of the 9 major allergens
Nuts, Peanuts, Shellfish, Milk, Eggs, Sesame, Soybean, Wheat, and Fish
Unsafe condition over 4 hours
Temperature danger zone
Ice bath and stirring is used for
A fast cooling method
What grows rapidly in danger zone
Bacteria
Boards that help prevent contamination
Color-coded cutting boards
Using the same spatula for allergen containing and allergen-free food
Allergen cross-contact
Name one of the main categories of TCS foods
1. Animal-Based Proteins
2. Milk & Dairy
3. Heat-Treated Plant Foods
4. Cut Fresh Produce
5. Sprouts & Sprout Seeds
6. Garlic-in-Oil Mixtures
First cooling step for large soup pot
Divide into shallow pans
Complete handwashing time
At least 20 seconds
Where to store raw poultry in the cooler
Below all other foods
EpiPens are used to treat what type of severe allergic reaction
Anaphylaxis
Food below the hot-holding temperature must be reheated to 165o within
Daily Double!
2 Hours
Safest thawing method
In refrigerator
Dropped utensil procedure
Wash, rinse, sanitize
Correct cooler order
Top to bottom: Ready-to-eat, Seafood, Whole cuts, Ground beef, Poultry
Major allergen commonly found in soy sauce that is not soy
Wheat
What does TCS food mean
Time-Temperature Control for Safety food
Best thermometer for internal temp
Bimetallic stemmed thermometer