Time & Temperature
What is the temperature danger zone?
What is 41°F–135°F
What is a common symptom that requires exclusion from work?
What is Vomiting or diarrhea
What does HACCP stand for?
Hazard Analysis Critical Control Point
Minimum distance food must be stored off the floor?
6 inches
What is the first step in the flow of food?
Receiving
What minimum internal temperature must poultry be cooked to?
What is 165°F for 15 seconds
What is the most common foodborne illness caused by poor personal hygiene?
What is Norovirus
How many HACCP principles are there?
7
Safe internal temp for hot water in a 3-compartment sink (sanitizing)?
171°F (for heat sanitizing)
Where should raw meat be stored in a cooler?
Below ready-to-eat food
How long can food stay in the danger zone before it must be thrown out?
4 hours
What type of contamination involves harmful microorganisms?
What is Biological contamination
What is a Critical Control Point (CCP)?
A step where a hazard can be prevented, eliminated, or reduced
Max time food can be held without temperature control (cold)?
6 hours
What is the proper way to thaw food?
In refrigerator, under cold running water, microwave, or cooking
What temperature must hot food be held at?
What is 135°F or higher
What are the “Big 6”?
What are Highly contagious foodborne illnesses (ex: Norovirus, Salmonella Typhi, Nontyphoidal Salmonella, Hepatitis A, Shigella, E. Coli)
What are two of the 7 HACCP principles?
Conduct a Hazard Analysis, Determine Critical Control Points (CCPs), Establish Critical Limits, Establish Monitoring Procedures, Establish Corrective Actions, Establish Verification Procedures, Establish Record-Keeping and Documentation
Max time food can be held without temperature control (hot)?
4 hours
What should you check when receiving food deliveries?
Temperature, quality, and condition
How long does food have to cool from 135°F to 70°F?
What is Within 2 hours
What must a food handler do if diagnosed with a foodborne illness?
What is Report it to the manager and be excluded from work
What HACCP principle involves checking to see if the system is working?
Verification
What pH level is considered safe (not ideal for bacteria growth)?
4.6 or lower
What is the correct order of food storage based on cooking temps?
Ready-to-eat → seafood → whole cuts → ground meat → poultry (top to bottom)