Danger Zone
The min internal temperature for a chicken breast.
what is 165 degrees for 15 seconds?
The name of one of the thermometers we use in class sometimes.
Bimetallic Stemmed Thermometer
HACCP.
What is Hazard Analysis and Critical Control Point?
Bones in a piece of salmon.
Food handlers should do this after prepping food and before using the restroom.
What is take off apron/chef coat?
The total time you have to cool TCS food from 135 degrees to 41 degrees F.
what is 6 hours?
The amount degrees thermometers used to measure food temperature must be accurate to.
What is +/- 2 degree F?
MSDS.
What is Material Safety Data Sheet?
The danger zone.
What is 41 - 135?
The time when hand antiseptics be used.
What is after washing hands and NOT as a replacement for washing hands?
The time you have to get TCS food from 135 degrees to 70 degree F.
What is the first 2 hours?
Delivering after-hours when place is closed.
What is a Key Drop Delivery?
SOP.
Standard Operating Procedure... -
ie: all new employees go through training - all temps are recorded in log book by grill - manager tests meat temp every 3 hours etc..
Bacteria linked with ground beef and produce.
What is E. Coli?
The amount of time the entire hand washing process take.
What is at least 20 seconds?
The amount of days ready to eat TCS food can be stored if it is held at 41 degree F or lower.
What is 7 days?
The item customers must take each time they return to a self-service area for more food. (Like a buffet line)
What is a new/clean plate?
PCO.
What is Pest Control Operator?
The minimum temperature a heat sanitizing dishwasher needs to heat to.
What is 180 degrees?
A food handler has been diagnosed with Shigella spp. the manager should tell the food handler to do this.
What is stay home until a doctor approves return to work?
The min internal cooking temp for a pork chop.
What is 145 degree F for 15 seconds?
The maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination.
What is 14 inches?
FATTOM.
What is food, acidity, time, temperature, oxygen and moisture?
Prevents backflow in a sink.
What is an air gap?
The circumstance an employee should not come to work.
What is vomiting, diarrhea, hepatitis A etc?