Temperatures
what is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
135ºF
Who are the high risk populations?
preschool age children, elderly, and people with compromised immune systems
When should a food handler with a sore throat and fever be excluded from the operation?
what is the first step in developing a HACCP plan?
conduct a hazard analysis
What does FATTOM stand for?
food, acidity, temperature, time, oxygen, moisture
What is the temperature danger zone?
41ºF - 135ºF
What symptom can indicate a customer is having an allergic reaction?
Wheezing or shortness of breath
when should a food handler change gloves?
as soon as they become dirty or torn
why are people who take certain medications at risk for foodborne illness?
their immune systems are compromised
which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture
What temperature can shucked shellfish be received at?
45ºF
What are the big six pathogens?
Shigella, salmonella Typhi, nontyphoidal salmonella, E. coli, hepatitis A, norovirus
what is the purpose of hand antiseptic?
to lower the number of pathogens on the skin
How long can ready to eat TCS food be held?
7 days
how many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
6 hours
What is the minimum internal temperature and time to reheat TCS food for hot holding?
165ºF for 15 seconds
What are the types of contaminates?
physical, chemical, biological
What is the difference between cleaning and sanitizing?
cleaning removes food and dirt from a surface. sanitizing reduces pathogens on a surface to safe levels.
How accurate does an air temperature thermometer need to be?
+ or - 3ºF
What is the temperature and time for heat sanitizing in deep sink?
171ºF for 30 seconds
What temperature should water be for handwashing?
85ºF
what do you need to constitute a foodborne illness outbreak?
2 people with the same food and symptoms; investigation by the regulatory authority, confirmed by laboratory test.
hot and cold water of at least 85ºF, soap, a way to dry hands, garbage can, signage
What are the categories of TCS food?
Milk and diary, shell eggs, meat, poultry, fish, shellfish & crustaceans, baked potatoes, heat treated plant food, tofu/soy protein, sprouts and sprout seeds, sliced melon cut tomatoes and cut leafy greens, untreated garlic and oil mixture
what is a cross connection?
physical link between safe water and dirty water