HOT/COLD
WHAT IS SANITIZING TEMP REQUIRED BY FDA FOR A COMMERCIAL DISH MACHINE
180
P.I.C.
PERSON IN CHARGE
CAN YOU TOWEL DRY A SANITIZED DISH AND WHY
NO, BACTERIA CAN GROW ON THE TOWEL AND CONTAMINATE THE OBJECT. AND FOR MOST SANITIZERS THE NEED TO BE AIR DRIED TO ACTIVATE THE SANITIZER
165 FOR 15 SECONDS
MINIMUM INTERNAL COOKING TEMP FOR POULTRY- GROUND OR WHOLE, STUFFING, STUFFED MEATS AND FOODS COOKED IN A MICROWAVE
T.C.S. FOOD CAN LIVE IN THE REFRIGERATOR FOR HOW MANY DAYS SAFELY BEFORE DISCARDING
7 DAYS
WHAT IS THE MAXIMUM COLD TEMPERATURE IN THE TDZ
41 DEGREES FAHRENHEIT
ALERT
ASSURE, LOOK, EMPLOYEES, REPORTS, THREATS
WHAT IS THE PH RANGE FOR BACTERIA GROWTH
4.6-7.5ph
REQUIRED MINIMUM INTERNAL COOKING TEMPERATURE FOR ALL OTHER GROUND MEETS (BEEF,PORK,LAMB,VEAL,FISH)
155 DEGREES FOR 15 SECONDS
UNUSUAL SMELL, UNUSUAL NOISES, DAMAGED FABRICS, GREASE AND DIRT BUILD UP, GREASE MARKS ON WALLS
SIGNS OF PESTS
WHAT IS THE MINIMUM TEMPERATURE FOR HOT FOOD IN THE TDZ
135 DEGREES FAHRENHEIT
M.O.D.
MANAGER ON DUTY
WHAT IS THE REQUIRED TEMPERATURE FOR SANITIZING IN A 3 COMPARTMENT SINK
170 DEGREES
WHAT IS THE MINIMUM INTERNAL COOKING TEMPERATURE FOR SOLID MEETS (PORK,LAMB,VEAL,FISH,BEEF)
145 FOR 15 SECONDS
The food item (s) the FDA advises against offering on a children's menu.
What are raw or undercooked meat, poultry, seafood, or eggs?
Ex. rare cheeseburger
+/- 2 DEGREES
THE ALLOWABLE TEMP VARIANCE FOR FOOD THERMOMETERS
NSSEHN
1-NON- TYPHOIDAL SALMONELLA
2-SHIGELLA
3-SALMONELLA TYPHI
4-E.COLI
5-HEPATITIS A
6-NOROVIRUS
110 DEGREES
MINIMUM REQUIREMENTS FOR THE WASH SINK IN A 3-COMPARTMENT SINK
135
MINIMUM INTERNAL COOKING TEMPERATURE FOR HOT HOLDING TCS FOODS
FOOD SAFETY MANAGMENT SYSTEM THAT HELPS PREVENT FOODBORNCE ILLNESS
ACTIVE MANAGERIAL CONTROL
45 DEGREES
ACCEPTABLE TEMPERATURE FOR RECEIVING EGGS MILK OR LIVE CRUSTACEA
WHAT IS C.C.P.
CRITICAL CONTROL POINT
DESCRIBE THE ENTIRE PROCESS OF WASHING DISHES
SCRAP (IN TRASH) WASH, RINSE, SANITIZE, AIR DRY
DRY STORAGE TEMPERATURE
50-70 DEGREES
WHERE DO YOU PLACE A THERMOMETER TO TEMP MEAT
THICKEST PART OF THE MEAT