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FDA stands for
What foods does the FDA not have control over?
Food, and Drug Administration
All food no meat, poultry, or eggs.
USDA stands for
United States Department of Agriculture
CDC stands for
Center for Disease Control
Statistics for ill personnel
TCS stands for
Time/Temperature Control for Safety
How often must you check temperatures of holding foods?
every four hours
hot food can be held without temperature control for up to 4 hours if
held at or above 135 before removing, sold/served/thrown out within four hours
hand-washing protocol
wash with warm, soapy water for at least 10-15 seconds
It should take you 20 seconds overall to complete all the steps
handwashing sinks are required in what 4 areas
handwashing sinks must only be used for...
handwashing
5 requirements for hand washing sinks
1. scrape/remove food from surface
2. wash surface
3. rinse surface
4. sanitize surface
5. allow surface to air dry
What is detergent used to wash?
towels and rags
List the 4 steps to properly clean and sanitize tools and equipment
1. Clean the surface
2. Rinse the surface
3. Sanitize the surface
4. Let the surface air-dry
What does cleaning do?
Removes food and other dirt from a surface.
What does sanitizing do?
reduces pathogens on a surface to safe levels.
What is first in first out method (FIFO)?
A system of rotating food in the refrigerator, pantry, shelves, etc.
All TCS foods should be stored at what temperature?
Hot foods at 135F or higher
Cold foods at 41F or lower
What should a label on food stored include?
Name of the food
Date by when it should be sold, eaten, or thrown out
What are the 6 things you should NOT do when prepping food?
1. wear the same gloves when prepping raw and ready to eat items
2. wear jewelry
3. work with cuts on your hands without gloves
4. having long nails or painted nails
5. use the same towel when drying different items
6. wearing dirty uniforms/clothes
Where should you check the temperature of a food to make sure it's done all the way through?
Where do you not check the temperature at?
the thickest part
don't test the temp near a bone either because bones hold heat and may give a false reading
If you suspect a food is contaminated in any way, what should you do?
Alert your food manager and toss it out!
What are the "parts" of a 3 compartment sink when cleaning dishes and equipment?
1st sink-hot, soapy water
2nd sink- rinse water
3rd- safe sanitizing solution
When are the times you should NOT accept food when it's delivered?
1. when it comes with stains on the box or is leaking
2. if the package has been opened during transport
3. if it's a frozen/cold item and was not held to the correct temperature while being transported
4. signs of defrosting in frozen items
5. when there are signs of bugs/rodents with the item
Foods that needs to have an internal temperature of 165 degrees for 15 seconds
-Poultry
-stuffing made with meat, fish, poultry
-stuffed meat, seafood, poultry, pasta
Food that needs to have an internal temperature of 155 degrees for 15 seconds
-ground meat (beef, pork, meat)
-injected meat
-mechanically tenderized meat
-ratites: ostrich, emu
-ground seafood (chopped, minced)
-shell eggs hot held for service
Food that needs to have an internal temperature of 145 degrees for 15 seconds
-steaks/chops of pork, beef, veal, lamb
-seafood
-commercially raised game
-shell eggs immediately served