Time/Temperature
Internal temperature of chicken?
165 Degrees
What is required at a handwashing sink?
Soap, paper towels/single-use towels, signage
Where should RTE food be stored in relation to raw food in a cooler?
Above
What is the #1 consideration for the design of a kitchen?
Cleanability
Where must wiping cloths be stored between uses?
In sanitizer bucket
Temperature Danger Zone
41-135 Degrees
Give 3 examples of when you need to wash your hands
Arriving to work, after using the restroom, when changing gloves, whenever they become contaminated, etc.
How far above the ground does food need to be stored?
At least 6 inches
What are the 4 requirements for floors, walls, and ceiling material?
Smooth, durable, nonabsorbent, and easily-cleanable
How often should gloves be changed when doing a continuous task?
4 hours
How long can food be in the temperature danger zone when using time as a public health control?
4 hours, or 6 hours if under 70 degrees
What symptoms are required to be reported to a manager?
Vomiting, diarrhea, infected sores/wounds, jaundice (yellowing of the eyes), sore throat with fever
How often do food contact surfaces need to be cleaned and sanitized?
At least every 4 hours, or when they become contaminated
If you notice a chipped floor tile or broken/missing ceiling tile, what should you do?
Have them fixed asap
How many people need to get sick for it to be considered an "outbreak"
At least 2 after eating the same food
What are the two time/temperature limits for cooling?
- 135-70 in 2 hours or less
- 70-41 in 4 hours or less
What illnesses are required to be reported to a manger AND the health department?
Norovirus, Hepatitis A, Shigella, E. coli, Salmonella Typhi, Nontyphoidal Salmonella
Can you use the same cutting board for chicken and beef?
Yes, IF you prep the beef before the chicken
How far above the flood rim does an indirect drain need to be?
2x the diameter of the discharge pipe
How accurate must a probe thermometer be?
Within 2 degrees F or 1 degree C
What does each letter of FAT TOM mean? What do you use FAT TOM for?
Food, Acidity, Time, Temperature, Oxygen, Moisture
Characteristics of TCS food
An employee lets you know they were diagnosed with norovirus. When can they return to work?
Approval from Grand County Public Health AND at least one of the following:
- Doctor's note
- >48 hours asymptomatic
- If asymptomatic when diagnosed, >48 hours after being diagnosed
Where can you store in-use utensils?
1. On a clean/dry surface
2. In the food, with the handle not touching the food
3. Under running water
4. In water at or above 135 degrees
Where do handwashing sinks need to be located?
Conveniently accessible from
- Food preparation and dispensing areas
- Warewashing areas
- Restrooms
What are the 5 foodborne illness risk factors?
1. Unsafe holding temperatures
2. Inadequate cooking
3. Contaminated equipment
4. Food from an unsafe/unapproved supplier
5. Poor personal hygiene