Serve safe Flashcards
What is Time Temperature Abuse
Time-temperature abuse happens when food is left in the temperature danger zone for a period of time which encourages the development of bacteria.
What is the temperature danger zone
135 - 41 degrees Fahrenheit
How long should you take to cool an item from 135 degrees to 71 degrees
2 hours
how long should you take to cool an item from 71 degrees to 41 degrees
4 hours
What does FAT TOM stand for
Food, Acidity, Time, Temperature, Oxygen, Moisture
What does FAT TOM represent
the conditions necessary for bacteria and pathogens to grow
How hot should the three compartment sinks be
first compartment 110 degrees, second compartment 110 degrees, third compartment 171 degrees or higher.
what are the top nine allergens
peanuts, tree nuts, milk, eggs, shellfish, fish, soy, wheat, sesame
what is cross contamination
Cross-contamination is the contamination of ready-to-eat food with raw food products, such as lettuce being cut on the same board as raw chicken.
what is cross contact
Cross contact is the contact of food allergens with items that do not contain said allergen, most typically dangerous when an allergen-free meal is expected and needed.
a co worker stores the bleach next to the flour, what should be done
reprimand the co worker and store the chemicals away from any food, preferably behind a locking apparatus.
what should be done if you notice raw chicken juices leak onto the table, where someone is chopping salad just next to.
move the person chopping the salad, check their product for contamination, have them continue their job elsewhere, wipe up the juices, dispose of the cutting board used for the raw product, clean and sanitize the table
you receive food items in delivery, check the boxes, and notice gnawing at the corners of the boxes, how should you react
refuse the delivery and request replacements. inform your purveyor.
What to do when taking a food order from customers with allergy concerns?
Describe each menu item to the customer who ask, including any “secret” ingredients
A food handler just finished storing a dry food delivery, where did they store it if done correctly.
Away from the wall
What should be done with food products handled by a food handler who was discovered to be ill?
Throw it away.
What should a food handler do after leaving then returning to a food preparation area?
Wash their hands
What does the L stand for in FDA’s ALERT acronym
Look
What is the minimum time an item must be held at its minimum cook temp to follow food safe standards
15 seconds
What factors influence the effectiveness of a chemical sanitizer?
Concentration, temperature, contact time, pH, water hardness
Ready to eat food must be labeled and dated if prepped in house and may only be held for how long?
24 hours
why must temperature be taken in two places?
To assess any differences in temperature
Why are preschool age children and the elderly an at risk population?
Their immune systems are not strong and may be easily compromised
How should staff determine whether the chemical sanitizer is the correct strength?
Use the issued test strips, following the instructions on the packaging.
When can a glass thermometer be used?
When enclosed in a shatterproof casing.
A tuna salad is removed from the cooler at 9 am, then set out to the buffet at 11 am, what time must it be discarded/replaced?
3 pm
A food handler has cooled a pot of chili to 70 degrees within 1 hour, how long does he have to chill it to 41 degrees?
5 hours
A food handler is prepping a seafood salad. the shrimp has a use by date of april 8th, the scallops a use by date of april 10th. what is the finished salads use by date?
april 8th
Parasites are associated with what meat product?
Wild Game Meats
Which US department presides over inspection of food as one of its primary responsibilities?
The U.S. Department of Agriculture
USDA
