Foodborne illnesses
What does the acronym TCS stand for?
Time/Temperature Control for Safety
How long should you scrub your hands with soap during handwashing?
10-15 seconds
Which type of cutting board should be used for raw meat?
A separate cutting board from fresh foods.
What is the maximum time food can stay in the danger zone?
4 hours
What are the 4 steps to clean and sanitize a surface?
clean, rinse, sanitize, air dry
Name one symptom that would require a food handler to stay home from work.
Vomiting, diarrhea, fever with sore throat, jaundice
WHat is the total time recommended for handwashing?
20 seconds
Why should raw meats be stored on the bottom shelf of the fridge?
To prevent juices from dripping onto other foods
What temperature must hot foods be held at?
140 F
What is the minimum water temperature required for washing in a three compartment sink?
110 F
What is the "danger zone" temperature range where bacteria grows rapidly?
41 F - 135 F
After cutting raw chicken, when must you wash your hans?
Immediately, before touching anything else
What must be cleaned and sanitized between preparing raw chicken and ready-to-eat salad?
Cutting boards, knives, and work surfaces
What temperature must cold foods be held at?
41 F or lower
How often must food-contact surfaces be cleaned and sanitized if in constant use?
Every 4 hours
What is the leading cause of foodborne illness outbreaks?
Poor personal hygiene (improper handwashing)
Can you wear nail polish/fake nails when handling food?
No, not unless you plan to wear gloves the entire time.
What does FIFO stand for?
First in First out
What is the minimum internal cooking temperature for poultry?
165 F
What's the difference between cleaning and sanitizing?
Cleaning removes visible dirt/crumbs, sanitizing removes harmful bacteria and pathogens with sanitizer.
Name at least 3 foodborne illnesses
Salmonella, ecoli, hepatitis A, norovirus, botulism, clostridium perfringens, campylobacter
True or False: Hand sanitizer can replace handwashing.
False
Give an example of cross contamination.
Using a knife/cutting board for raw meat and again with fresh foods without washing.
What foods must be refrigerated after cooking/cutting? (3 examples)
Cooked rice, cooked potatoes, sliced melons, etc.
If a wiping cloth is used to clean counters, where must it be stored when not in use?
In a sanitizer sloution