What is the proper cold holding temperature of potentially hazardous foods?
100
Take the temperature of the food and record it on the production log and the food temp logs.
How do you know if PHF's are cooked to the proper temperature and where is it documented?
100
At the hand washing sink upon entering the kitchen, after using the restroom, after handling raw foods or transitioning between tasks.
Where and when should food service workers wash their hands?
100
Bru Tab solution 50 - 100 ppm.
What is the chemical and concentration used for kitchen sanitization?
100
Everybody's business!
Who's business is it to keep food safe?
200
Potentially Hazardous Foods.
What does PHF stand for?
200
165 degrees
What temperature must foods be reheated to before placing into hot holding units?
200
Tongs, spoons, ladels, or food service gloves.
What do food service works use to handle ready to eat foods?
200
Wash, rinse, sanitize with heat or chemical.
What is the three step method for sanitizing food contact surfaces?
200
Food Handlers Card
What must I have before handling food in this program?
300
135 degrees or warmer.
What is the hot holding temperature of potentially hazardous foods?
300
Stovetop, oven, or Microwave if stirred twice.
What are approved methods to quickly reheat food if it falls into the temperature "danger zone?"
300
Proper storage in the refrigerator and sanitizing work surface after use.
What are examples of preventing cross contamination in the kitchen?
300
In a locked area away from food and access by children.
Where do you store chemicals in the kitchen or food service area?
300
Someone at each establishment must be in charge during all hours of operation to ensure that food safety steps are followed.
What is a Person in Charge?
400
Between 41 degrees and 135 degrees
What range is considered the temperature "danger zone?"
400
Reheat to 165 degrees and place into hot holding unit, throw food away, or place food into cold holding unit.
What do you do with foods that aren't at the proper temperature?
400
Turn on water, wet hands, apply soap and scrub for 20 seconds -- including under nails and between fingers, rinse, dry with a paper towel, and turn of water with the paper towel.
What is the proper hand washing procedure?
400
Access to wash hands when necessary and to avoid the potential of cross contamination after washing.
Why is it necessary to have hand wash sinks located near all food prep areas?
400
Send the employee home.
What do you do when an employee comes to work sick or gets sick at work?
500
Bacteria that causes food borne illness can thrive and reproduce making the food unsafe.
Why do potentially hazardous foods need to be kept out of the "danger zone?"
500
Stir every 30 minutes and take temperature at least twice. Food must be below 41 degrees within 4 hours.
What are cooling procedures for food?
500
To keep the food safe from foreign objects, cross contamination, and potential food borne illness pathogens from getting into food.
What are the reasons food service employees should prevent cross contamination?
500
Food Contact Surface Sanitization Logs
Where do I document that I have checked my sanitizer solution strength?
500
Contact your supervisor and the local county health department.
What actions do you take if an employee tells you they have been diagnosed with an illness communicable through food?