Diseases
What are 3 types of Contaminants?
Biological, Chemical, and Physical
What is the temperature danger zone?
41-135 degrees f
What does TCS mean?
Temperature Control Safety
What is an example of a chemical contaminant?
cleaners, sanitizes, toxic metals
What are the high risk populations?
Elderly, young children, and immune compromised people
What is an example of a biological contaminant?
Bacteria, Virus, fungi, parasites
what is the rapid danger zone temp?
70-125 degrees f
What are some examples of TCS foods?
meat, dairy, eggs, fish, baked potatoes, sprouts
Should someone be able to sleep in the pantry?
no
when should you change gloves?
between tasks, if soiled, after raw meet, every 4 hours
ready to eat foods, seafood, whole cuts, ground meat, poultry
what temperature should rice be cooked to?
135 degrees f
An example of a Physical contaminant?
hair, nails, bones
True or False.
You store chemicals in the same place you store the food.
false
how do you regulate allergies when cutting different foods?
change cutting boards
What temperature should you reheat foods.
165 degrees f
what temperature should stuffed turkey be cooked to?
165 degrees f
What is FATTOM?
Food, Acidity, Temp, Time, Oxygen, Moisture
5 steps to washing hands?
wet hands, apply soap, scrub for 10-15 sec, rinse hands, dry with disposable paper towel.
If a customer reports an allergy, what should the restaurant do?
Take extra precaution in preparing the customers food and separate their allergy from the rest of the food.
what foods is Salmonella spp. related to?
farm animals, poultry, eggs,
what temperature should lamb be cooked to?
145 degrees f
5 ways food becomes unsafe?
Purchasing food from unsafe sources, Using contaminated equipment, Cooking food incorrectly, Poor personal hygiene, Holding food at incorrect temps
hat, apron, clean clothes
6 most common allergies?
milk and dairy, eggs, wheat, soy, fish, peanuts