Temp and Time Control
What temperature does all food need to be cooled to before being put into a grab and go case?
41* or below; the cases are designed to hold the temperature, NOT cool things down.
How do we at TGLM handle allergy sandwiches different than other, regular sandwiches?
Change gloves
Obtain a clean work surface and knife
Prepare the sandwich with ingredients that have not been in contact with the allergen
Use the clean knife
Use packaging that has not been in contact with the allergen
Name at least two major risk factors relating to the contribution of foodborne illness.
1. Improper holding temperatures
2. Inadequate cooking
3. Contaminated equipment
4. Food from unsafe sources
5. Personal hygiene
What is the amount of time required to wash hands in hot water?
20 seconds
What should you do with an item that is visibly damaged upon delivery?
Refuse it and send it back with the driver, then let a manager know.
What temperature does *most food at TGLM need to reach while being cooked?
165*
A customer is allergic to milk. Can they have mayonnaise?
Yes. Mayo contains eggs, not milk.
Salmonella typhi, nontyphoidal salmonella, shigella spp, and shiga toxin-producing E. Coli are what kind of organisms contributing to foodborne illness?
Bacteria
Who is required to wear a hair restraint and what counts as one?
Anybody working directly with food is required to have their hair tied back and wear either a hat, hair net or bandana that covers their head.
What does FIFO stand for and how does it work?
First In First Out:
1. Identify the food item's use-by date
2. Store items with the earliest use-by date in the front
3. Once items are shelved, use the items in front first
4. Throw out food that has passed it's use-by date
What range is the temperature danger zone and what happens in that time?
40* and 140*; bacteria grows rapidly causing foodborne illness
Where would you look if a customer is allergic to milk and wants to know the ingredients in one of our fruit pies?
The ingredient binder in the break room.
What are the three types of contamination that can occur in the kitchen?
Biological, chemical, and physical.
Biological: bacteria, virus, parasites, fungi, biological toxins
Chemical: cleaners, sanitizers, first aid products, health and beauty products, cleaning product
Physical: fingernails, staples, bandages, jewelry, hair
A food worker uses a cellphone while in the kitchen. What action should the manager take?
Ask the worker to put away the phone and wash their hands.
What temperature should refrigerated items be delivered off of the truck?
41* or below. If they are above they should be refused.
How do you calibrate the thermometers we use in the TGLM kitchen?
Create an ice bath and let sit for at least 3 minutes to ensure the water is cold and insert the thermometer probe into the center. Wait 15-30 seconds and it should read 32*.
How serious can effects be if a customer consumes something they are allergic to because we gave them misinformation?
Life threatening.
What is the difference between Norovirus and food poisoning?
Norovirus: later onset of 12-48 hours after exposure and highly contagious. Often lasts up to 3 days.
Food poisoning: quick onset of 1-6 hours after consumption, not contagious, very brief.
Why are food workers required to wear a clean apron when working in the kitchen?
So there is no outside contamination to food or food contact surfaces.
Organize the following for cold storage from top to bottom: seafood, whole and ground poultry, ground meat and ground fish, ready to eat food, whole cuts of beef and pork
Top: Ready to eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
In how many hours do you have to cool cooked items from 145* to 70*? How many hours from 70* to 41*?
2 hours from 145 to 70, 4 hours from 70 to 41 = 6 hours total
Name the "Big Nine" allergens
Milk
Egg
Fish
Shellfish
Sesame
Wheat
Tree Nuts
Peanuts
Soy
How long can food stay in the temperature danger zone before it must be thrown out?
4 hours
List at least 5 times when food workers are require to wash their hands.
1. After touching other bare human parts
2. After using the bathroom
3. After touching animals
4. After coughing, sneezing or using a tissue
5. After smoking, eating or drinking
6. After handling soiled equipment or utensils
7. During food preparation as often as necessary to remove soil and prevent cross contamination
8. When switching work between raw food and ready-to-eat food
9. After engaging in other activities that contaminate the hands (leaving the kitchen area, touching non-food contact surfaces, etc)
How many inches from the floor should food be stored?
At least 6 inches.