TCS
An example of a TCS food is which?
chopped celery, dry cranberries, dried parsley, or sliced cantaloupe?
Sliced cantaloupe
What is the greatest threat to food safety?
Pathogens (Biological Hazards)
Where should employees eat, drink or chew gum?
Designated areas
What temperature should water be to wash your hands?
Cold, Warm, Hot, Lukewarm
Warm/100
After handling raw meat and before handling produce you should?
Clean/sanitize gloves, keep going, change gloves/wash hands, set those gloves aside to reuse for meat again later
Change gloves and wash hands
What is a TCS food?
Food that requires time and temperature control for safety
Using a cutting board to prep raw meat and then lettuce is what?
Cross-contamination
What must ALWAYS be worn in food prep areas
Apron, chef coat, side towel or hair restraint
Hair restraint
How long should the whole process of washing your hands take?
20 seconds
What can be handled with your bare hand?
Sliced cheese for sandwiches, boiled egg for salad, chopped carrot for stew, parsley for garnish
Chopped carrot for stew, it will be cooked after you handle it
Which is a TCS food? Flour, sprouts, bread, strawberries?
Sprouts
Common risk factors to foodborne illnesses
Sick employees, contamination, purchasing from unsafe sources
How should food handlers keep their fingernails?
Short and unpolished
When should counters and work areas be sanitized
Before and after use
Food was left on a prep table to cool for several hours this is...? Poor cleaning/sanitizing, poor hygiene, time-temperature abuse, cross-contamination
Time-temperature abuse, the items should be cooled and stored properly not left out for hours
Is cheese a TCS food?
Yes
How do chemicals get into foods most often?
They were used incorrectly
If you touch yourself or your clothing what MUST you do?
Wash your hands
To make sanitizer, how much bleach to how much water is mixed?
1 tsp bleach into 1 quart or 4 cups tap water
Ready to eat food should be handled how?
With gloves, tongs or deli sheets
Is an unbaked potato a TCS food?
No
Common mistake that can cause foodborne illness?
Allergens, bad thermometers, unsupervised delivery or sick food handlers
Sick food handlers
What's the main reason food handlers can't scratch their scalp?
Spreading pathogens to food
When washing your hands how long should you scrub your hands and arms?
10 seconds
Raw chicken left out at room temp, what is the risk that can lead to foodborne illness? time-temperature abuse, cross-contamination, poor hygiene, poor cleaning
Time Temperature Abuse