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Store TCS food at an internal temperature of ____ degrees or lower and ____ degrees or higher
41,135
What is the first step in inspecting a delivery truck?
visually inspecting the delivery turck
What hand/ wrist jewelry is acceptable in the kitchen?
single, solid band
True or false: you can wipe your hands on your apron.
false
How do you properly wash dishes in a three compartment sink?
wash, rinse, sanitize
What are two sanitizing options in the kitchen?
heat and chemical
What is the best way to prevent back flow?
eliminate cross connection
Name one hand drying option for a hand washing sink.
Disposable paper towels or hand dryers using either warm air or room-temperature air delivery at high velocity
Who would you contact if pests where becoming a problem?
pest control specialist
Why is good lighting important in the kitchen?
makes cooking safer and cleaning easier
What does HACCP stand for?
Hazard Analysis Critical Control Point
What are two things you never scoop ice with?
hands and glass
Where should a server hold a plate when serving food?
in the bottom or edge
How often does food being held at TCS need to be checked?
every four hours
List two foods that need to be cooked to 155 degrees F to be safe to eat.
ground meat, injected meat, ground seafood, tenderized meat, shell eggs
What are two good methods to thaw food?
under running water, in the fridge, microwave, cooking
How should food never be thawed?
at room temperature
List two signs of spoilage for fresh food produce.
Insect infestation, Mold, Cuts, Wilting and mushiness,Discoloration and dull appearance,Unpleasant odors and tastes
What are the three high risk populations?
elderly, toddlers and younger, compromised immune system
How far off the ground should shelves storing food be?
six inches
What is the top to bottom order the fridge should be in?
ready to eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry
What does fifo stand for?
first in first out
What is a reason to reject frozen food from a deliver?
fluid/water stains on the packaging or ice crystals, or frozen liquid
Where does the flow of food start?
purchasing
Describe the boiling point method.
used to calibrate thermometers. bring water to a boil and once it boils set in the thermometer. we know water boils @ 212 degrees F
Name any type of thermometer or probe.
biometallic stemmed, immersion, surface, penetration, air, infrared
Name three times you would need to change your gloves.
after handing raw meat, after using the bathroom, if they are torn, when starting a new task, after touching hair,phone,face,or clothes
Talk through the steps of washing your hands.
Wet hands and arms, Apply soap, Scrub hands and arms vigorously for 10-15 sec, Rinse hands and arms thoroughly, Dry hands and arms
Name two physical contaminates.
nail polish, hair, gum, saliva, plastic, nails, jewelry, dirt
Which symptom of food-borne illness cause yellowing of the skin and eyes?
jaundice
What does FAT TOM stand for?
food, acidity, time, temp, oxygen, moisture
When pathogens are transferred from one surface or food to another it's called :
cross-contamination
What does TCS stand for?
time/temperature control for safety
Name two possible chemical contaminants.
dish soap, cleaners, sanitizers, polishes, deodorizer, pesticides
What are the three types of contaminants?
biological, physical, chemical
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