Show:
Control the Bug
Into the Flow
Come and Get it
It's Your Serve
Rub-a-Dub-Dub
100
Define TCS food
Food that require time and temperature control for safety.
100
Should a food handler accept a shipment of frozen shrimp that has ice crystals on it? Why or why not?
The shrimp should be rejected because it shows signs of thawing and refreezing.
100
Why would you use one set of equipment for raw meat and another set of equipment for ready-to-eat foods?
To prevent cross contamination
100
What's the maximum holding temperature for holding cold TCS food?
41*F
100
Where should cleaning tools and chemicals be stored in a food service operation?
In a separate area away from food- prep areas.
200
What are the 2 factors that you can control to reduce the growth of pathogens?
Time and temperature
200
True or false. Receiving cut tomatoes at room temperature is ok. Why or why not?
False, cut tomatoes are considered a TCS food and must be received at 41F or less.
200
What is the temperature danger zone?
41-135
200
Name 2 ways to avoid bare hand contact with ready-to-eat foods?
Single-use gloves, Deli sheets, Tongs/ spoon/ spatula
200
What is the difference between cleaning and sanitizing?
Cleaning removes food and other debris from a surface. Sanitizing is reducing pathogens on a surface to a safe level.
300
True or false. Freezing kills viruses.
False. Freezing does not kill viruses.
300
What is the best way to take the receiving temperature of 2 packages of vacuum packed bacon?
Insert a probe thermometer between the 2 packages.
300
Name 3 items that must NOT be used to misrepresent the appearance of food items?
Food or color additives, Colored overwraps, Lights
300
What part of dishes must food handlers avoid touching?
The food contact surface, such as the rim of a glass or the prongs of a fork.
300
What is the main purpose of a vacuum breaker?
Prevent back- flow
400
Name a TCS produce item or plant food.
Heat- treated plan foods, sprouts and sprout seeds, sliced melons, cut tomatoes, tofu and other soy protein
400
What must be done to all ready- to- eat TCS foods that have been prepared in house and held longer than 24 hours?
The product must be date marked to indicate when the food should be eaten by or thrown out.
400
List the minimum cooking temperatures for: Poultry Ground pork Pork chops
165*, 155*, 145*
400
What are the ONLY types of foods that may be reserved to a customer?
Unopened, prepackaged foods in good condition. condiment packets, crackers, bottles of condiments.
400
What 5 factors influence the effectiveness of sanitizer?
Concentration, Temperature, Contact time, Water pH, Water hardness
500
What are 2 actions you can take to prevent the spread of viruses?
washing hands/ practicing good personal hygiene, restricting or excluding food handlers from the operation if they have certain symptoms or illnesses.
500
Define FIFO and explain when it is used.
First in, first out. Foods must be rotated that so that the earliest date is used first before items with later expiration dates.
500
What is the minimum cooking temperature and in what time frame must TCS food reach when it is being reheated for hot- holding.
Within 2 hours, food must reach the minimum internal temperature of 165* for 15 seconds.
500
What are the time and temperature requirements for cooling TCS food?
From 135 to 70 in 2 hours. From 70 to 41 in the next 4 hours.
500
What are the 5 necessary items at a handwashing station?
Hot and cold running water, Soap, A way to dry your hands, Garbage can, Sign to indicate that staff are to wash hands before returning to work