The Danger Zone
Time and Temperature Control for Safety
What does the "TCS" in TCS foods stand for?
The recommended storage method, FIFO, which stands for this.
First In, First Out
The required clothing item that must be worn to keep hair away from food.
What are hair nets?
The full name of the food safety system abbreviated as HACCP.
What is Hazard Analysis Critical Control Point system?
The process that must be done before a surface can be sanitized.
What is cleaning?
The temperature range between 41°F and 135°F.
What is the the Temperature Danger Zone (TDZ)
The specific color cutting board that should be used for raw beef and pork.
Red
20-30 seconds
What is the minimum total time a food handler must spend on the entire handwashing process?
The first of the 7 HACCP Principles, which involves identifying biological, chemical, and physical dangers.
What is Hazard Analysis (Principle 1)?
171°F (minimum)
What is the required temperature for hot water sanitization?
Food, Acidity, Oxygen, Moisture (F, A, O, M)
What are four letters in FAT TOM that are not temperature or time?
165F for 15 seconds
What is the minimum internal temperature and time for cooking whole or ground poultry?
The type of jewelry that is generally allowed to be worn by a food handler.
What is a a plain wedding band?
The HACCP principle that involves establishing minimum/maximum values, such as "Hot holding must be 135°F or above."
What is Critical Limits (Principle 3)?
The duration a chemical sanitizer must remain on a surface to be effective.
What is contact time?
4 hours
What is the maximum cumulative time food can spend in the Danger Zone before it must be thrown out?
41°F or lower
What is the maximum temperature at which cold food, such as milk, must be received?
The rule that applies when a food handler is experiencing vomiting or diarrhea.
What is the exclusion rule?
The principle that an internal audit or equipment calibration would fall under.
What is the Verification (Principle 6)?
The three most common types of chemical sanitizers used in the food service industry.
What are Chlorine, Quaternary ammonium (Quats), and Iodine solutions
Young children, elderly people, pregnant women, and people with compromised immune systems.
What are the four groups considered to be High-Risk Populations for foodborne illness?
Cool from 135°F to 70°F in 2 hours, and from 70°F to 41°F or lower in the next 4 hours
What are the two stages of the cooling process, including the specific temperature requirements?
Using the restroom, handling raw meat, touching the hair/face, sneezing/coughing/using a tissue, taking out garbage (any three)
What three specific activities require a food handler to wash their hands immediately afterward?
The principle involved when a food handler throws away a batch of soup that was held in the Danger Zone for too long.
What is Corrective Action (Principle 5)?
Four of the essential elements that must be included in a Master Cleaning Schedule.
What needs to be cleaned, when it should be cleaned, who is responsible, and which products to use?