Personal Hygiene
What must a food handler do after wearing the same single use gloves for 4 hours?
What is Wash hands?
This is the time/temperature danger zone.
41F - 135F
This type of thermometer should be used by inserting the dimple into the item being measured.
Bimetallic stem
Cold TCS foods
41F
Whole and ground poultry
165F
Food handlers should remove this item before using the restroom.
What is an apron?
A type of thermometer used to measure surface temps.
What is an infrared thermometer?
An immersion probe thermometer should be used to check the temperature of a chicken breast. True or False
False. Bonus: What type of probe?
Shucked shellfish
45F or lower
Whole cuts of beef and pork
145F
A food handler with a sore throat and fever has shown up for work, what must the manager do, restrict or exclude the employee?
Exclude
This is the temperature range where pathogens grow much faster.
70F - 125F
A thermometer should be within how many degrees of accuracy?
+_ 2 degrees
Milk
45F or lower
Seafood
A food handler has diarrhea and has been diagnosed with Shigella. What should the manager tell the employee? Restrict work or exclude?
Exclude
This item is used for packaging by a suppliers to show time and temperature abuse during shipping.
What is a TTI? Bonus: What does it stand for?
How long can food stay in the temp. danger zone before it must be thrown out?
What is 4 hours?
HOT TCS FOOD
135F or higher
Ground meat and ground fish
155F
Tom has a young daughter with diarrhea. Janet works primarily with high-risk poulations. Who is most at risk of contaminating food?
Who is Tom?
This type of thermometer measures liquids including fryer oil.
Thermocouple with immersion probe
Two methods for calibrating a thermometer.
What is ice point and boil point.
Shell eggs
45F or lower
RTE foods can be stored with raw meat and seafood if commercially processed and packaged. True or False
True