Temps
Between the temperatures 41F to 135F is called what?
What is the temperature danger zone?
what is one piece of jewelry a food handler is allowed to wear?
plain band ring
How long do are you required by law to keep shellfish tags?
90 days
What does TCS stand for?
Time Temperature Controlled for Safety
what is yellowing of the skin?
jaundice
cooked foods brought up to 165F
Proper re-heating of cooked TCS foods
how often continuously working at one task must you change your gloves?
Every 2 hours
What HACCP principle is being practiced when food handlers re-wash melons that have visable dirt on surface?
Corrective Action
Babies, Elderly, and pregnant women are consider that in reference to foodbourne illness risk?
High risk population.
What are the 3 types of food hazards?
biological, chemical, physical
As rapidly as possible to pass up OR down through the temperature danger zone is called?
Properly heating and cooling
food handlers are required to wash their hands ____ and ____ handling raw meat, poultry, or seafood?
before and after
What is the best way for a chef to prevent customer illness from Shigella spp?
Buy shellfish from an approved supplier
a refrigerate food gets delivered in a pouch, what is the proper way to temp check it using a probe thermometer?
fold the bag around probe.
ready to eat foods should be stored where in the cooler?
top shelf
Foods dropping from cooking temp to 70F in 2 hours, and then below 41F in another 4 hours, is called what?
The proper cooling method for foods.
what is the protocol for a restaurant worker with diarrea?
send home and allow to return after no symptoms for 24-48 hours
What is the purpose of setting critical limits in a HACCP plan?
to reduce hazards to safe levels.
you can defrost food in this manor but then must cook immediately.
What is microwave defrosting?
What is the third step in proper wearwashing in a 3 compartment sink?
rinsing
What foods are properly cooked @145F? Name 3.
raw eggs to serve immediately, fish, seafood, steak/chops of pork, veal, lamb.
what it the most likely cause of wheezing and hives?
food allergies
a step or procedure in a food production process where control measure must be applied to prevent, eleminate, or reduce significant food safety hazard.
what is a critical control point.
what is the maximum number of days a ready-to-eat food prepared on site can be held below 41F?
7 days
Chef Fitz Lovessss chocolate chip cookies?
False