Why shouldn't you use the steam table to reheat food?
100
165 F
What temperature should food be reheated to?
100
a method of storing food, first in first out
What is FIFO?
100
180 degree water in the dishwasher and bleach water. Heat and chemicals
What are the two ways to sanitize?
100
Yes
Can a person who is HIV positive work in the food industry?
200
70-75* F for 1 minute
When sanitizing with chemicals what temperature should you use and for how long?
200
20 seconds and 110* F
How long should you wash your hands for and at what temperature should the water be?
200
uncracked and 40* F
When receiving eggs what should you look for?
200
Parasite found in pork products.
What is trichinosis?
200
No because if one egg has salmonela then all the eggs will be contaminated.
Should eggs be pooled? (All cracked in one container)
300
155
What temperature should ground beef be cooked to?
300
41-135* F
What is the temperature danger zone?
300
bacteria grow best with food that is high in moisture, small amounts of acid and time temperature abused.
Bacteria need Food, acid, time, temperature, oxygen and moisture
What does FAT TOM stand for and mean?
300
Parasite found in fish products.
What is anisakis.
300
in the bottom of the refrigerator with a pan underneath.
what is the best way to thaw out frozen meat?
400
below 40* F
What temperature should the refigerator be kept?
400
0* F
What temperature should the freezer be kept?
400
protect people-keep employees and return customers-preventing food safety errors.
What are the 3 main goals of HACCP in the food service industry?
400
Bacterial, viral and fungal.
What are 3 biological hazards?
400
165 F
What temperature should puoltry be cooked to in order to kill the salmonella that may be present?
500
4 hours
What is the maximum amount of time food can be left in the temperature danger zone?
500
135* F
What is the min temp. hot items on a buffet should be?
500
eliminate, prevent, or reduce the risk of a hazard.
What do critical control points do?
500
Bandaids, glass, and staples.
What are 3 physical hazards?
500
Children, elderly, pregnant women and immune comprimised people.
What four groups of people are most susceptible to getting food borne illness?