Time and Temperature
Famous Pathogens
Kitchens
Managers toolbox
Alphabet Soup
100
Bacteria grows best within this temperature range, known as the “temperature danger zone”
41˚F-135˚F
100
This bacteria is commonly found in poultry and can cause diarrhea, abdominal cramps, and vomiting
Salmonella spp.
Also acceptable: Campylobacter jejuni
100
Your storage areas should be designed to keep food at least this distance from the floor
Six inches
100
When receiving live shellfish, these items must be retained by the operator for 90 days.
Shell Stock Identification Tags
100
What are the three types of contamination?
Biological
Chemical
Physical
200
Foods reheated for hot holding must reach this temperature within 2 hours
165˚F
200
Workers who show symptoms of vomiting, diarrhea, or ___this (Yellowing of skin and Eyes- or another set of symptoms) should be excluded from foodservice establishments until cleared by a doctor
Jaundice.
Also acceptable: sore throat with fever, if you serve high-risk populations
200
Table top Equipment should be designed to keep food at least this distance from the table
Four inches
200
A broken water main has caused the water in an operation to appear brown. The manager should…
Call a plumber and contact the local regulatory authority before use.
200
These six conditions favorable for bacterial growth are usually known by the acronym FATTOM
Food, Acidity, Time, Temperature, Oxygen, and Moisture
300
When cooling food, you have this much total time for the food to pass from 135˚F. to 41 ˚F
Six hours
300
While this toxin-producing bacteria is most often associated with undercooked ground beef, it has also been associated with contaminated produce such as green onions and spinach
E.coli
300
The third compartment in a 3 compartment sink is filled with
Sanitizing Solution
Also acceptable: Room temp water and Sanitizer
300
These are four of the several elements required for a handwashing station
Elements may include hot and cold water, disposable towels or warm-air dryer, soap, signage, and a waste container
300
While this organization makes recommendations regarding food safety regulations, state and local agencies are primarily responsible for enforcing them.
The Food and Drug Administration, or FDA
400
Poultry must reach this internal temperature before serving
165˚F
400
This bacteria grows well in cool, moist environments and is commonly associated with such RTE products as hot dogs, deli meat, and soft cheeses
Listeriosis
400
Air gaps and vacuum breakers are designed to prevent this from happening
Plumbing backflows /
cross-connections
400
A manager sees a food handler who is not following handwashing procedures. What should the manager do? Be specific!
Corrective Action- correct the employee immediatley and always retrain or coach food handlers who are not following proper procedures.
400
What does each letter in ALERT stand for
A- Assure: Make sure the products are received from safe sources
L-Look: Monitor the security of the products in the operation
E-Employees: Know who is in the operation
R-Reports: Keep information related to food defense accessible
T-Threat: Identify what you will do and how you will contact if there is suspicious activity or a threat at your operation
500
Cold food may be held without temperature control for this amount of time if it was previously held at 41˚F., does not exceed 70˚ F., and is properly labeled with a time to be thrown out
Six hours
500
Flies like to feed on fecal matter and contaminated water; then, they land on food and can cause this illness
Shigellosis
500
Where the floor meets the wall in a kitchen should have this?
Coving
500
Remy has his rat family go through the dishwasher and walk on two feet like he does when preparing food. This is an example of?
Good personal hygiene
Also acceptable: Preventing cross-contamination/ contamination
500
This food safety program is usually referred to by its acronym, HACCP
HACCP- Hazard Analysis Critical Control Point