Food Safety Basics
What does "TCS" stand for
TCS= Time/Temperature Control for Safety
What is cross-contamination?
Transfer of harmful substances/microorganisms from one surface/food to another
How long should you scrub your hands when washing them?
15–20 seconds.
What does FIFO stand for?
First In First Out
What tempurature should cold TCS food be received at?
41°F or lower.
How should you handle silverware to keep it sanitary?
Hold silverware by the handles only.
The "Danger Zone" is between what two temperatures?
41°F – 135°F
Name 3 of the 8 major food allergens
Milk, Eggs, Fish, Shellfish, Tree nuts, Peanuts, Wheat, Soy
Name 2 times when food handlers must wash their hands
Examples: After restroom, after handling raw meat, before food prep, after touching face/hair, after handling garbage.
How many hours can TCS food be in the Danger Zone before it must be discarded?
4 hours
What is an "approved supplier'?
A supplier that meets all local, state, and federal food safety standards.
What is used on buffets to protect food from customers sneezing?
Sneeze guards
Name two common pathogens that cause foodborne illness.
Simonella, E.coli, Norovirus, Shigella
True of false: Food Allergens can cause life-threatening reactions.
True
What illness must food workers report to their manager?(Name 2)
Salmonella, Shigella, E. coli, Hepatitis A (plus vomiting, diarrhea, jaundice, sore throat w/ fever).
Name two safe thawing methods
In refrigeration, under running water <70°F, in microwave if cooking immediately, as part of the cooking process.
Why should food be stored off the floor?
Prevents contamination, moisture, and pest access.
Name two signs of pest activity in a kitchen.
Droppings, gnaw marks, nests, grease trails, dead insects.
What Acronym discribes the conditions bacteria need to grow?
FATTOM (Food Acidity, Time, Temperature, Oxygen, Moisture).
Give an example of each: biological, chemical, and physical contamination
Biological: Salmonella in chicken
Chemical: Sanitizer in soup
Physical: Glass in salad
Why are gloves not a substitute for handwashing?
Gloves can still tear or become contaminated — clean hands are essential.
Cook poultry to a minimum internal temperature of ____°F.
165°F.
When receiving seafood, what tag must be included with shellfish?
Shellstock identification tag.
What is the term for keeping pests out of food establishments by blocking entry?
Pest-proofing (denying pests access to the operation).
Define the "Flow of Food"
The path food takes from receiving → storage → prep → cooking → holding → serving.
What does "food defense" mean
Protecting food from deliberate contamination or tampering
What item of jewelry is usually allowed in food service?
Plain wedding band
Describe the two-step cooling process for hot food.
Cool from 135°F → 70°F within 2 hours, then 70°F → 41°F within 4 hours (total 6 hours).
True or False: Frozen food with ice crystals or water stains is safe to accept?
False- this shows thawing/refreezing and must be rejected.
Why must food never be re-served after being on a guest's table?
It may have been contaminated by the guest (cross-contamination or allergens).