Temperatures
This is the range that pathogens grow exponentially faster.
What is the range of 70-125 F?
How many hours should you take to properly cool hot foods safely?
What is six hours - two to bring it down from 125-70 and the remaining four to bring it down below 41 F.
**if it takes less time in the first stage, you have the remaining time to get it to 41 F.
You should sanitize surfaces when - give three examples
Flies are often associated with this hazardous pathogen?
What is Shigella SPP?
When a food or surface becomes contaminated with a potential allergen, it is referred to by this term.
What is cross contact?
This is the temperature that hot TCS foods should be heated to before serving
What is 135 F?
A cook left out tuna salad during their hour lunch break. A corrective action looks like this...
What is check the temp and refrigerate immediately?
What is six inches?
Excluding an employee with Typhoid fever would prevent this foodborne illness from causing an outbreak in your facility?
What is Salmonella Typhii?
A small elderly woman comes to the counter and gives your cashier a twist tie they found in their tuna salad. What happened?
What is their lunch was physically contaminated?
Cook fish to this temperature to assure it is safe to eat
What is 145 F?
Once food is received, it should be refrigerated in this amount of time?
What is under two hours?
To hold utensils in water between uses you must do one of these two things.
What is keep the utensils in running water (ice cream shop) or hold in water at 135 F or higher. (catering)
After a staff retreat at a local boy scout camp all employees complained of stomach cramps, nausea, gas pains and diarrhea, what is the cause?
What is norovirus?
A recent addition to the allergen list that is not a nut or animal product is?
What is sesame or soy?
Roasts should be cooked to this temperature and hold that temperature for 4 minutes when it is temped before serving.
What is 145 F?
How long can you keep prepared food before throwing it out? What is the required labeling procedure?
What is 7 days? It must be labeled with the name of the item, when it was prepared, and when it should be discarded.
To ensure your facility is not at risk for pest infestation you should protect floor drains in this way.
What is with a small grill grate that is securely fastened?
You received a notification from the FDA of a food recall involving ground beef because of potential pathogenic contamination, what is the cause?
What is E.Coli?
The chef comes out of the walk in holding a sheet pan that has meat juices on it but was underneath the lettuces.
What is biological contamination?
When receiving TCS food or other items except EGGS and SHELLFISH what temperature should the foods register with your infrared thermometer?
What is 41 degrees F or colder?
This is the required time to check the temperature of cold or hot held foods? What is best practice?
What is at least every four hours? Best practice is every 2 hours to allow for corrective action.
In the ALERT system of food security, keeping a current roster of hires would be an example of practicing which letter?
E - make sure all employees are cleared for access.
Your chef goes to a local farm to pick up the produce for a special event. They come back and prepare staff lunch and you promptly become very ill with vomiting, cramps and nausea. What happened?
What is the Chef probably brought Salmonella back from the farm with them?
A case of garbanzo beans comes in and every can is very dusty and the labels look damaged. Is there a corrective action?
What is to recondition the cans by wiping them down and labeling the tops with sharpie in case the paper label comes off?