Food Safety Practices and Guidelines

Questions and Answers

Food handlers with vomiting or diarrhea should be excluded from the operation until they are?

symptom-free for at least 24 hours

Reheating TCS food to an internal temperature of 165°F (74°C) for 15 seconds must occur within how many hours?

Food prep utensils must be cleaned and sanitized at least every how many hours?

What is one way to prevent flies from entering the operation?

install air curtains Signup and view all the answers

How can a food handler reduce bacteria found on poultry?

cooking poultry to the proper internal temperature Signup and view all the answers

When thawing TCS food under running water, the water temperature must NOT exceed?

70 Signup and view all the answers

What was incorrect about reheating chili in the microwave to 155°F (68°C)?

reheating to 155 Signup and view all the answers

Food being cooled whose temperature has NOT decreased from 135°F (57°) to 41°F (5°C) within 6 hours must be?

reheated and cooled again Signup and view all the answers

Leftover chili being reheated for hot holding must reach which minimum internal temperature?

165 Signup and view all the answers

An unacceptable material for cutting boards is?

soft wood, such as pine Signup and view all the answers

Shucked oysters must be?

purchased from an approved supplier Signup and view all the answers

When cooking raw foods in a microwave, food must be?

stirred midway through the cooking process Signup and view all the answers

The appropriate concentration for an iodine sanitizer is?

12.5-25 ppm Signup and view all the answers

A label on foods prepared and packaged onsite for retail sales must list which information?

a list of ingredients used in descending order by weight Signup and view all the answers

After cooking TCS food in the microwave to a minimum internal temperature of 165°F (74°C) for 15 seconds, which step should be taken next?

allow the food to stand covered for 2 minutes after cooking to obtain an even temperature Signup and view all the answers

In which liquid should wiping cloths be stored?

sanitizing solution Signup and view all the answers

Food that supports the rapid growth of bacteria is called?

TCS Signup and view all the answers

Which step is a critical control point for ground beef?

cooking Signup and view all the answers

Which food is safe to eat if cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds?

baked fish Signup and view all the answers

Study Notes

Food Handling and Safety Practices

Food handlers experiencing vomiting or diarrhea must be excluded until symptom-free for at least 24 hours.
TCS food must be reheated to an internal temperature of 165°F (74°C) within a maximum of 2 hours.
Food prep utensils require cleaning and sanitization at least every 4 hours.
An effective way to prevent flies from entering a food operation is to install air curtains.

Bacterial Control and Cooking Temperatures

Proper cooking of poultry is essential to reduce bacteria; it must reach the safe internal temperature.
When thawing TCS food using running water, the water temperature must not exceed 70°F.
Reheating chili to 155°F (68°C) is inadequate; it must reach at least 165°F for safety.

Cooling and Reheating Guidelines

Food cooled from 135°F (57°F) to 41°F (5°C) must occur within 6 hours; otherwise, it needs to be reheated and cooled again.
Leftover chili for hot holding must reach a minimum internal temperature of 165°F.
Soft woods like pine are unacceptable materials for cutting boards due to sanitary risks.

Purchasing and Preparation Standards

Shucked oysters must be sourced from approved suppliers to ensure safety.
When microwaving raw foods, stirring midway is necessary for even cooking.
Iodine sanitizer concentration must be between 12.5-25 ppm.

Labeling Requirements

Foods prepared onsite for retail must have labels listing ingredients in descending order by weight.

Cooking and Holding Recommendations

After cooking TCS food in the microwave to 165°F (74°C) for at least 15 seconds, the food should be covered and allowed to stand for 2 minutes for even temperature distribution.
Wiping cloths should be stored in a sanitizing solution to reduce contamination risks.
TCS food supports rapid bacterial growth and requires stringent handling practices.
Cooking is a critical control point for ground beef to avoid foodborne illnesses.
Baked fish is safe to consume if cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds.

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Test your knowledge on essential food handling and safety practices, including proper cooking temperatures and guidelines for reheating and cooling food. Ensure you understand the measures necessary to prevent foodborne illnesses and maintain a safe food environment.