SAFE FOOD
TCS FOOD STANDS FOR
WHAT IS TEMPERATURE CONTROL for SAFETY?
MINIMUM INTERNAL COOKING TEMPERATURE FOR WHOLE CUTS OF BEEF AND PORK
WHAT IS 145F?
List an allergen
milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans
illnesses of a food service worker must be reported to the local regulatory agency
When a food service worker has jaundice, Hepatitis A or Salmonella Typhi, their illness must be reported to the local regulatory agency and they cannot work.
Food service workers should change single use gloves:
Single use gloves are meant to be used for a single task and should be changed for each new task a food service worker performs, or when the gloves are torn and dirty.
Each time single use gloves are changed, food service workers need to wash their hands with soap and water before putting on a new pair of gloves.
LEFTOVER CHILI IS COOLED ON THE COUNTER
WHAT IS TIME-TEMP ABUSE?
FOOD STORED ON FLOOR/AWAY FROM WALLS
Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to:
Time-Temperature Abuse
Cleaned and sanitized small wares and equipment must be stored
on clean and sanitized shelves, racks, cupboards or drawers
When using a three compartment sink to wash dishes the correct water temperature for the first sink is at least:
When using a three sink to wash dishes the correct water temperature for the first sink is at least 110 degrees F and the sink also needs detergent.
WRITES THE FOOD CODE.
WHO IS FDA?
MINIMAL INTERNAL TEMPERATURE OF REHEATED FOODS FOR HOLDING
WHAT IS 165F?
Service Staff can prevent customers from receiving foods that contain allergens by doing what?
What two FAT TOM conditions can you control?
Time / Temp
The final sanitizing rinse in high temperature dish machine
180F
DEPARTMENT THAT INSPECTS MEATS, POULTRY, AND EGGS
WHO IS USDA?
When should temperatures be taken when receiving deliveries?
When receiving deliveries, temperatures of refrigerated and frozen foods should be taken, as they are brought into the kitchen by the delivery person and before being put away.
You have discovered signs of a cockroach infestation in your dry storage area. What should your first step be to address the problem?
Contacting a pest control operator should be the first step in addressing a pest control issues. They will develop an integrated approach to remedy the situation, and are qualified to handle any necessary chemicals or traps.
While it may seem simpler or cheaper to apply pesticides yourself, this can cause a range of problems and safety hazards and should only be done by trained professionals.
Temp of the danger zone
41 to 135
Running water, refrigeration, cooked
A SERVER SETTING TABLES TOUCHES THE FOOD-CONTACT SURFACES OF A WATER GLASS WHEN PLACING IT ON THE TABLE.
WHAT IS CROSS-CONTAMINATION?
How quickly must food be cooled from 135˚F to 70˚F?
Pathogens grow fastest at temperatures between 125˚F and 70˚F, so it is very important to cool food below this range as quickly as possible.
Overall, food must be cooled from 135˚F to 41˚F or below in 6 hours or less. If the food does not get cooled to below 70˚F in less than two hours, it must be re-heated to 135˚F and cooled again.
The Big Six Food pathogens are:
The Big Six Food are; Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella (NTS), E. coli, Hepatitis A & Norovirus
What does the L stand for in the FDA's ALERT tool?
Look
When should a food handler with a sore throat and fever be excluded from the operation?
High risk population