Employee Health & Hygiene
An employee experiencing vomiting or diarrhea must be symptom-free for at least this long before returning to work.
What is 24 hours?
In Stage 1 of cooling cooked TCS food, it must drop from 135°F to 70°F within this many hours.
What is 2 hours?
Cold TCS food must be maintained at or below this temperature unless using TPHC.
What is 41°F?
This tool must be used to verify that sanitizer solutions in wiping buckets meet required strength limits.
What are chemical test strips?
True or False: You can use a steam table or chafing dish to reheat cold food back up to serving temperature.
What is False?
This type of contact with ready-to-eat (RTE) foods is strictly prohibited without an approved alternative.
What is bare-hand contact?
Total elapsed time allowed to cool cooked TCS food from 135°F all the way down to 41°F or below.
What is 6 hours?
Hot TCS food must be maintained at or above this temperature during service.
What is 135°F?
True or False: Food prepared at an employee's home can be brought in and served if properly cooked.
What is False (Food must come only from approved commercial sources)?
Minimum temperature required when reheating previously cooked TCS food for hot holding.
What is 165°F for 15 seconds?
Minimum required scrubbing time when washing hands with soap and warm water.
What is 10 to 15 seconds?
True or False: Food under a 4-hour or 6-hour TPHC procedure can be cooled down and saved for later.
What is False?
Minimum internal temperature required for poultry, stuffing, and stuffed meats.
What is 165°F?
Raw animal foods must be physically separated from this category of food during storage and prep.
What are Ready-to-Eat (RTE) foods?
What action must be taken if a food item under time control is found without a label or starting time?
What is discard it immediately?
An employee with a sore throat and fever should receive this work status change.
What is restricted from handling food/clean equipment?
Name two approved fast-cooling methods.
What are shallow pans, ice baths with stirring, ice paddles, or dividing into smaller portions?
Under the 4-hour TPHC procedure, this must be marked on the food container as soon as it is removed from temperature control.
What is the removal time and discard time?
When storing raw animal foods in refrigeration, they must be arranged vertically based on this standard.
What is their required cooking temperatures?
How often must wiping cloth sanitizer solutions be changed out during operations?
What is every 4 hours (or as needed)?
Name three required items that must be stocked at an operational handwashing station.
What are warm water, soap, single-use paper towels, a trash can, or wastewater collection?
TCS food prepared from room-temperature ingredients must be cooled to 41°F within this time frame.
What is 4 hours?
Under the 6-hour cold-food procedure, the food must be discarded immediately if it ever reaches this temperature.
What is 70°F?
How many calibrated, sanitized probe thermometers are required at minimum for each off-site cooking event?
What is at least two?
The designated person on site responsible for implementing SOPs, monitoring logs, and exercising authority to stop service or discard unsafe food.
Who is the Person in Charge (PIC)?