General Info

Question 1

What is the temperature danger zone?

Answer 1

Between 41 f and 135 f
Frozen foods must be bellow 0 f
Cold food must be bellow 41
Hot food must be above 135

Question 2

How long can food be in the TEmperature DAnger zone?

Answer 2

4 hours

Question 3

What are common food allergens?

Answer 3

Fish, Shellfish, Eggs, Milk, Wheat, Soy, Peanuts, Tree nuts

Question 4

What are four different types of microorganisms?

Answer 4

Viruses, Bacteria, Parasites, and Fungi

Question 5

What are the two groups of microorganisms?

Answer 5

Pathogenic and Spoilage

Question 6

How can you identify pathogenic microorganisms?

Answer 6

Invisible to the eye, cannot be smelled or tasted.

Question 7

How can you identify Spoilage Microorganisms?

Answer 7

They can be seen and smelled, usually do not cause illness, and result in spoiled food.

Question 8

What does TCS stand for?

Answer 8

Temperature control for Safety

Question 9

What is the acronym for conditions that provide favorable environment for bacteria to grow?

Answer 9

FAT TOM

Question 10

what does FAT TOM stand for?

Answer 10

Food
Acidity - acidic or neutral pH allow growth
Temperature - TCS
-
Time - 4 hours
Oxygen - most organisms require oxygen
Moisture

Question 11

what does FIFO stand for?

Answer 11

First In First Out

Question 12

What are three methods to thaw food?

Answer 12

-Refrigeration - safest - 41 or lower until thawed
-Cold water - drinking water 70 or less
-Microwave - ideal only if cooking immediately after

Question 13

What temperature must all food cooked in microwaves reach?

Answer 13

165
Set for 2 minutes to ensure even heat

Question 14

What temperature should all childrens food be?

Answer 14

155

Question 15

What is the process for non-continuous cooking?

Answer 15

Cook initially for no longer than 60 minutes
Cool in accordance with TCS
Hold at correct cool and frozen food temps
Reheat all products to correct minimum temperatures
Any food not stored immediately must be cooked and stored.

Question 16

What is the two stage cooling process?

Answer 16

Hot food cooled from 135 to 70 in 2 hours
Then 70 to 41 or less in another 4 hours

If not 70 in the first 2 hours must be heated to 165 for 15 seconds or thrown away.

Question 17

What are four cooling techniques?

Answer 17

Blast chiller
Ice baths
Chill sticks or paddles
Small batch cooling

Question 18

How long can date marked food be kept?

Answer 18

7 days

Question 19

What chemicals are approved for sanitizing?

Answer 19

Chlorine, iodine, quaternary ammonium

Question 20

What are the temperatures for hot water sanitization?

Answer 20

Moving racks - 180
Stationary racks - 165

Question 21

Manually sanitizing water must be what temperature?

Answer 21

171 for 30 seconds

Question 22

What are the three types of food contaminants?

Answer 22

Biological - microorganisms
Chemical - cleaning products, metal residue, and pesticides
Physical contaminants - hair, bandage, dirt, chipped equipment, etc.