Deck Flashcards
Name some TCS foods
poultry, sprouts, untreated garlic and oil mixtures,
what is the greatest threat to food safety
pathogens
how many people need to have symptoms for a foodborn illness to be considered an outbreak
at least two
who regulates retail and foodservice operations
state and local regulatory authorities
what does L stand for in ALERT
look
symptoms: severe abdominal pain, diarrhea
ate: lamb stew
question: name pathogen
clostridium perfringens
staphylococcus aureus is carried where
nose
temperature of hand washing water
100
a food handler had jaundice. what do you do
record the incident and forward the document to the Center for Disease Control
symptoms: diarrhea
question: when can he come back to work?
no more symptoms for 24 hrs and written release from medical practitioner
soup is measured with what type of thermometer
immersion
DANGER ZONE
41-135
how long does thermometer need to stay in food for proper reading
15 seconds
egg shell temperature
45
what is the maximum water temperature allowed when food is thawing under running water
70
how long can you hold COLD food without temperature control
6 hrs
Sneeze guards are ___ inches above counter and ____ behyond the food
14 7
temperature of water holding ice cream scoop
135
you have to check temperatures ever ___ hours
4
a management decision of cooking a chicken breast to a temperature of 165 degrees is principle ___
3
MAP and sous vide can have risk of which pathogens
Clostridium Botulinum and LIsteria Monocytogenes
Floor mounted equipment needs to be ___ inches high and tabletop equipment must be ___ inches high
six, four
national standards for foodservice equipment is organized by
NSF
temperature of water to sanitize foods is
171
three components of chemical sanitizers
chlorine, iodine, quaternary ammonium.
food contact surfaces must be cleaned and sanitized after ___ hrs
4
what do delimers do
remove mineral deposits and other dirt
minimum mesh square inch screening to prevent mosquitoes and flies
16 inch
Roaches carry which pathogen
Salmonella Typhi
what pathogen can flies spread
Shigella sp.
temperature of water in first sink
110
soak item in iodine and quats for how long
30 seconds
sanitizer concentration for chlorine is
50-99
flooring material should be
smooth and durable
true or false, soup may be held in hot holding unit for 40 degrees
FALSE
most important measure for preventing foodborn illness
controlling time and temperature
what does alert stand for
assure, look, employees, reports, threat
what type of food has Shiga toxin-producing E.coli (STEC)
raw ground beef
symptoms: comiting and diarrhea
food: raw oysters
pathogen:
Norovirus
parasite are linked with what food
seafood
what temperature does foodborn pathogens grow most quickly
70-125
what is the correct temperature for receiving cold TCS food
41
milk can be received at 45 degrees under what condition
it is cooled to 41 or lower in 4 hours
how long can TCS food that is prepped in-house be stored
7 days
order from top to bottom in the cooler
Produce/Ready to Eat, Fish/Seafood, Whole cuts pork/beef, ground meats, and whole and ground Chicken
how far from the floor should food be stored
6 inches
what is minimum internal cooking temp for stuffed pork chop
165
what is minimum temp for eggs, meat, poultry, and seafood IN MICROWAVE
165
what is minimum temp for eggs that will be hot held
155
what is minimum temp for ground beef
155
what is reheating temperature for TCS food that will be hotheld
165
what is reheating temperature for hot-held cheese sticks
135
What is maximum time for food to be heated during the initial cooking step if you are planning on partially cooking later on
60 minutes
what is maximum distance that sneeze guards can be located from the self-service counter to protect food
14 inches
How many hours can it display hot TCS food without temperature control before food must be sold, served, or thrown out
4 hrs
minimum internal temperature for hot TCS food that is held
135
reviewing temp logs and other records is part of what HACCP principle
Verification
when installing tabletop equiptment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches
what is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine
maximum registering thermometer
