Tri-Service Food Code

Question 1

Epidemiological outbreak data repeatedly identify five major risk factors related to employee behaviors and preparation practices in retail and food service establishments as contributing to foodborne illness:

Answer 1

(a) Improper holding temperatures,
(b) Inadequate cooking,
(c) Contaminated equipment,
(d) Food from unsafe sources, and
(e) Poor personal hygiene

Question 2

Reportable symptoms

Answer 2

a) Vomiting,
(b) Diarrhea,
(c) Jaundice,
(d) Sore throat with fever

Question 3

A reportable diagnosis

Answer 3

(a) Norovirus,
(b) Hepatitis A virus,
(c) Shigella spp.,
(d) SHIGA TOXIN-PRODUCING ESCHERICHIA COLI (STEC), or
(e) Typhoid fever (caused by Salmonella Typhi);
(f) Salmonella nontyphoidal;

Question 4

A reportable past illness.

Had Typhoid fever,

Answer 4

past 3 months

Question 5

A reportable history of exposure.

Answer 5

(a) Norovirus, the past 48 hours
(b) STEC, or Shigella spp, the past 3 days
(c) Typhoid fever, the past 14 days
(d) Hepatitis A virus (HAV), the past 30 days

Question 6

New FOOD EMPLOYEES shall receive a minimum of 4 hours of initial FOOD safety training within

Answer 6

(1) 30 days of beginning food service duties; and

(2) 4 hours of FOOD safety refresher training annually

Question 7

Bartenders, hostesses, wait staff, and counter staff

Answer 7

(1) Four hours of initial FOOD sanitation and safety training within 30 days of beginning work; and
(2) Two hours of food sanitation refreshers training annually.

Question 8

Refresher training– Shall be conducted within a 12-month period beginning no earlier than

Answer 8

one month following an EMPLOYEE’S initial training.

Question 9

Washing fruits and vegetables CHEMICAL WASH/disinfection Procedures;

Answer 9

(a) Use unscented bleach products or sodium hypochlorite with a base concentration rated no greater
than 8.25 percent strength.
(b) Prepare a 50–200 parts per million (ppm) Free Available Chlorine (FAC) solution (pH 6.0–7.5).
(c) Completely immerse FF&V for at least 1 minute in the disinfecting solution.
(d) Thoroughly rinse FF&V with DRINKING water before being served raw.

Question 10

Procedures for initial washing.

Answer 10

(1) The FF&V are thoroughly washed in DRINKING water to remove soil and other contaminants.
(2) Any FF&V with physical characteristics conducive to scrubbing should be washed using a clean
vegetable brush.
(3) Head items, such as lettuce, cabbage, and celery, shall have the core/hearts removed prior to immersion
in CHEMICAL WASH or disinfecting solution to facilitate thorough product exposure.
(D) Procedures for CHEMICAL WASH/disinfection: †

Question 11

Gloves, use limitation

Answer 11

(A) SINGLE-USE gloves shall be used for only one task such as working with RTE FOOD or with raw animal FOOD.
(B) Slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked such as frozen FOOD or a PRIMAL CUT of MEAT.
(C) Slash-resistant gloves may be used with RTE FOOD that will not be subsequently cooked if the slash- resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface; or if the slash -resistant gloves are covered with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE glove.
(D) Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently cooked such as frozen FOOD or a PRIMAL CUT of MEAT.
(E) Use of latex gloves is prohibited.

Question 12

(a) Raw EGGS that are broken and prepared in response to a CONSUMER ’S order and for immediate
service, and
(b) FISH and MEAT including GAME ANIMALS commercially raised for FOOD and GAME
ANIMALS under a voluntary inspection program.

Answer 12

145°F (63°C) or above for 15 seconds

Question 13

RATITES, MECHANICALLY TENDERIZED, and INJECTED MEATS; the following if they are COMMINUTED: FISH, MEAT, GAME ANIMALS commercially raised for FOOD and GAME ANIMALS under a voluntary inspection program. nd raw EGGS that are not prepared which includes shell EGGS that are pre-cracked and pooled prior to an individual customer’s order;

Answer 13

155°F (68°C) for 15 seconds

Question 14

POULTRY, BALUTS, wild GAME ANIMALS, stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES, or stuffing containing FISH, MEAT, POULTRY, or RATITES.

Answer 14

165oF (74oC) or above for 15 seconds

Question 15

Before service or sale in RTE form, raw, raw-marinated, partially cooked, or marinated-partially
cooked FISH shall be–

Answer 15

(1) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 168 hours (7 days) in a freezer;
(2) Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; or
(3) Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours.

Question 16

Reheating for hot holding

Answer 16

(A) TCS FOOD that is cooked, cooled, and reheated for hot holding, to include reheated LEFTOVERS, at least 165°F (74°C) for 15 seconds.

(B) TCS FOOD reheated in a microwave oven for hot holding shall be reheated at least 165 °F (74°C) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.

(C) RTE TCS FOOD that has been commercially processed and PACKAGED in a FOOD PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) when being reheated for hot holding.

Question 17

FROZEN TCS FOOD that is SLACKED to moderate the temperature shall be held

Answer 17

Under refrigeration that maintains the FOOD temperature at 41 °F (5°C) or less

Question 18

TCS FOOD shall be thawed–

Answer 18

(A) Under refrigeration that maintains the FOOD temperature at 41°F (5°C) or less; or
(B) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT,
with no interruption in the process; or
(C) Completely submerged under running DRINKING water–
(1) At a water temperature of 70°F (21°C) or below, and
(2) For a period of time that does not allow thawed portions of RTE FOOD to rise above 41°F (5°C),

(D) Using any procedure if a portion of frozen RTE FOOD is thawed and prepared for immediate service in response to an individual CONSUMER’S order.

Question 19

REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept FROZEN until time of use shall be removed from the reduced oxygen environment:

Answer 19

(1) Prior to its thawing under refrigeration or

(2) Prior to, or immediately upon completion of, its thawing using procedures.

Question 20

Cooked TCS FOOD shall be cooled within a total of 6 hours from 135 °F (57°C) to 41°F (5°C) or less, IAW the following criteria:

Answer 20

(1) Within 2 hours from 135°F (57°C) to 70°F (21°C); and

2) Within 4 hours from 70°F (21°C) to 41°F (5°C

Question 21

The TCS FOOD shall be cooled within 4 hours to 41°F (5°C) or less if

Answer 21

prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.

Question 22

The maximum refrigerated holding period for ADVANCED PREPARED FOODS

Answer 22

may not exceed 7 days and the day of preparation shall be counted as Day- 1.

Question 23

Hard cheeses containing not more than 39 percent moisture

Answer 23

such as cheddar, gruyere, parmesan and reggiano, and romano.

Question 24

Semi-soft cheeses containing more than 39 percent moisture, but not more than 50 percent moisture

Answer 24

Such as blue, Edam, gorgonzola, Gouda, and Monterey Jack.

Question 25

CHEESE FOOD ESTABLISHMENT that PACKAGES cheese using an ROP method shall

Answer 25

Label the PACKAGE on the principal display panel with a “use by” date that does not exceed 30 calendar days from its packaging date or the original manufacturer’s “sell by” or “use by” date, whichever occurs first.

Question 26

Lead, use limitation

Answer 26

(A) Ceramic, china, and crystal UTENSILS, and decorative UTENSILS such as hand -painted ceramic or china that are used in contact with FOOD shall be lead-free or contain levels of lead not exceeding the limits of the following UTENSIL categories.
(B) Pewter alloys containing lead in excess of 0.05 percent may not be used as a FOOD -CONTACT SURFACE.
(C) Solder and flux containing lead in excess of 0.2 percent may not be used as a FOOD -CONTACT SURFACE.

Question 27

Copper, use limitation

Answer 27

(A) Copper and copper alloys such as brass may not be used in contact with a FOOD that has a pH below 6 such as vinegar, fruit JUICE, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
(B) Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below 6 in the pre-fermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery.
(C) Copper and copper alloys may be used with potable, noncarbonated water, pH 6.0 or above, under constant service pressure.

Question 28

Galvanized metal, use limitation

Answer 28

Galvanized metal may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD.

Question 29

Temperature measuring devices;

Answer 29

(A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use.

(B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use.

Question 30

Temperature measuring devices, ambient air and water;

Answer 30

(A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5 °C in the intended range of use.

(B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use.

Question 31

Pressure measuring devices, mechanical warewashing equipment;

Answer 31

Pressure measuring devices that display the pressures in the water supply line for the fresh hot water SANITIZING rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to ±14 kilopascals (±2 pounds per square inch) in the range indicated on the manufacturer’s data plate.

Question 32

Manual warewashing equipment

Answer 32

SANITIZATION; not less than 171°F (77°C)

wash solution; not less than 110°F (43°C)

rinse solution; not less than 120°F (49°C).

Question 33

Mechanical warewashing;

Answer 33

If the flow pressure measuring device is upstream of the fresh hot water SANITIZING rinse control valve, the device shall be mounted in a ¼-inch or 6.4-millimeter size iron pipe valve.

Question 34

Mechanical warewashing;

Answer 34

wash solution;

(1) For a stationary rack, single temperature machine, 165°F (74°C);
(2) For a stationary rack, dual temperature machine, 150 °F (66°C);
(3) For a single tank, conveyor, dual temperature machine, 160°F (71°C); or
(4) For a multi-tank, conveyor, multi-temperature machine, 150°F (66°C).

Question 35

Mechanical warewashing;

Answer 35

The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 120°F (49°C)

Question 36

Mechanical warewashing equipment

Answer 36

SANITIZING; In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194°F (90°C), or less than–

(1) For a stationary rack, single temperature machine, 165 °F (74°C); or
(2) For all other machines, 180°F (82°C).

Question 37

Mechanical warewashing equipment;

Answer 37

The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 5 pounds per square inch (35 kilopascals) or more than 30 pounds per square inch (200 kilopascals).

Question 38

An iodine solution shall have a–

Answer 38

Minimum temperature of 68°F (20°C)

Question 39

Chlorine sanitizing solution, preparation;

Answer 39

(A) Using bleach with 5.25 percent base strength—

(1) For spray bottle or small preparations: Mix 1/2 Tablespoon [0.5 ounces] of bleach with 1 gallon of water; or
(2) For a 3-compartment sink: Mix 2 Tablespoons (1 ounce) of bleach for every 4 gallons of water.

(B) Using bleach with 8.25 percent base strength—

(1) For spray bottle or small preparations: Mix 1 teaspoon of bleach with 1 gallon of water.
(2) For a 3-compartment sink: Mix 4 teaspoons of bleach for every 4 gallons of water .

Question 40

Maintenance of ice machines;

Answer 40

Ice machine water and air filters shall be changed at a frequency recommended by the manufacturer or at least once every 6 months.