Food Safety Basics
What is the "Danger zone" temperature range?
41F-135F
How often should you replace your sanitizer bucket?
Whenever it appears soiled, and/or every 2-4 hours, whichever occurs first.
True or False: You should wash the outside of melons before cutting?
True!
What depth pan should be used when cooling a hot product?
2 inch, uncovered
True or false: You don't have to document temperatures of cold items on production records?
False! Cold items should also be recorded as well.
What does HACCP stand for?
Hazard Analysis Critical Control Points
How long to items need to be submerged in our Quat sanitizer?
60 seconds/ 1 minute
True or false: You don't need to label prepped items in cold storage if you are going to use them the next day?
False
What temperature do leftovers need to be reheated to?
165F
If you do not record the temperatures of an item that you have cooked, are you able to save this item?
No. Must document cooked temp and time, and how long or if/when was in the danger zone. Record final temp.
How long should you wash your hands for?
At least 20 seconds
How often should you empty and clean your 3-compartment sink?
Every 4 hours.
What does FIFO stand for?
First in, First Out
How long do you have to cool an item from their starting temperature to 70F?
2 hours
True or false: You should record your cooler and freezer temps daily
True!
How do you properly thaw a frozen product?
1. Place in fridge until thawed
2. Run under cold water until thawed (must be supervised)
3. In the microwave- only if to be cooked immediately after. Ensure cooked to internal temp after.
What surface temperature do items in the dishwasher need to reach?
FDA food code states 160F. Dishwasher temperature does not equal surface temperature. Dishwasher temps need to be about 180F to reach this.
True or False: Canned goods should be cooled before placed on a salad bar, serving line, etc?
True. Right out of the can they are in the danger zone.
How long do you have to cool an items from 70F to below 40F?
4 hours
True or false: Items on a salad bar do not need to have their temps recorded
False! Mechanically cooled or ice cooled salad bars both need their temps recorded.
Your taco beef crumbles have been in the danger zone for 1 hour and 15 minutes. You have a lot let over and want to cool them for use the next day in a taco salad. Is this appropriate?
Food has a clock time of two hours total in the danger zone over the life of the product to remain safe. You are able to cool this product and re-use tomorrow, but it may only be in the danger zone for and additional 45 minutes.
Are our dishwashers use what to sanitize dishes?
Heat
Can you name at least 4 Potentially Hazardous foods/ TCS?
Cut tomato, melons, lettuce, beans/tofu, animal products, cooked starches, cooked veggies
You have an items that has been in the danger zone for less than 2 hours that you want to save. What are the 2 possible actions?
1. Cool to get out of danger zone
2. Reheat to get out of danger zone
You served romaine lettuce with your nachos today. The lettuce has been on ice/in a cooled salad bar. Can you save the leftovers?
No. Leafy greens are a PHF and cannot be saved at all, despite temp regulation.