Podcast
Questions and Answers
Food handlers with vomiting or diarrhea should be excluded from the operation until they are?
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?
Reheating TCS food to an internal temperature of 165°F (74°C) for 15 seconds must occur within how many hours?
2
Food prep utensils must be cleaned and sanitized at least every how many hours?
Food prep utensils must be cleaned and sanitized at least every how many hours?
4
What is one way to prevent flies from entering the operation?
What is one way to prevent flies from entering the operation?
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How can a food handler reduce bacteria found on poultry?
How can a food handler reduce bacteria found on poultry?
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When thawing TCS food under running water, the water temperature must NOT exceed?
When thawing TCS food under running water, the water temperature must NOT exceed?
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What was incorrect about reheating chili in the microwave to 155°F (68°C)?
What was incorrect about reheating chili in the microwave to 155°F (68°C)?
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Food being cooled whose temperature has NOT decreased from 135°F (57°) to 41°F (5°C) within 6 hours must be?
Food being cooled whose temperature has NOT decreased from 135°F (57°) to 41°F (5°C) within 6 hours must be?
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Leftover chili being reheated for hot holding must reach which minimum internal temperature?
Leftover chili being reheated for hot holding must reach which minimum internal temperature?
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An unacceptable material for cutting boards is?
An unacceptable material for cutting boards is?
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Shucked oysters must be?
Shucked oysters must be?
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When cooking raw foods in a microwave, food must be?
When cooking raw foods in a microwave, food must be?
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The appropriate concentration for an iodine sanitizer is?
The appropriate concentration for an iodine sanitizer is?
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A label on foods prepared and packaged onsite for retail sales must list which information?
A label on foods prepared and packaged onsite for retail sales must list which information?
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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?
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?
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In which liquid should wiping cloths be stored?
In which liquid should wiping cloths be stored?
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Food that supports the rapid growth of bacteria is called?
Food that supports the rapid growth of bacteria is called?
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Which step is a critical control point for ground beef?
Which step is a critical control point for ground beef?
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Which food is safe to eat if cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds?
Which food is safe to eat if cooked to a minimum internal temperature of 145°F (63°C) for at least 15 seconds?
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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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Description
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.
