DOMAIN 3
The maximum cold-holding temperature for TCS food
41
165
This is done before sanitizing a surface
Cleaning
The manager’s PRIMARY responsibility for food safety
Active Managerial Control
This symptom always requires exclusion.
Vomiting
A manager should do what when a delivery of chicken arrives at 45°F.
Reject the shipment
Temperature for ground beef
155
The purpose of sanitizing.
Reduce bacteria to safe levels
Monitoring food temperatures is an example of what?
Active Managerial control
When must hands be washed?
After restroom use/all required times
This food must be stored on the lowest shelf in a cooler
Raw Poultry
Food cooled from 135 to 70 in 3 hours
Unsafe
This type of contamination happens when Storing sanitizer above food
chemical
****DAILY DOUBLE****
A manager correct unsafe food-handling behavior at this time
Immediately
A food handler has diarrhea. What should the manager do?
exclude the employee
****DAILY DOUBLE*****
This practice BEST prevents cross-contamination during storage
Separating raw and RTE foods
****DAILY DOUBLE****
The first step when cooling hot soup.
Divide into shallow pans
This must be done to prep surfaces After handling raw meat
clean and sanitize
Controlling time and temperature
Why is handwashing more effective than gloves alone?
Gloves can become contaminated
This is what must be done whe food held in the danger zone for more than 4 hours
discarded
Reheated food must reach this temperature before hot holding
165
This is a risk when surface was cleaned but not sanitized.
Bacteria may remain
Why are policies and procedures critical in food safety management?
They prevent unsafe behaviors before they happen
Sneezing into hands and continuing to prep food with gloves is a violation of what?
Poor personal hygiene