Podcast
Questions and Answers
Which of the following are considered higher risk populations? (Select all that apply)
What are TCS foods?
Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and cut melons.
Name the CDC's top 5 reasons for outbreaks.
1.) Purchasing food from unsafe sources 2.) Failing to cook food adequately 3.) Holding food at incorrect temperatures 4.) Contaminated equipment 5.) Poor personal hygiene
What are the three ways food becomes contaminated?
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What does FAT TOM stand for?
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What are the two fish toxins?
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Who can buy pesticides?
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What is the key to protecting food?
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Gloves must be changed after how many hours?
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When should you restrict employees from working with or around food if they have a sore throat or fever?
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When should you exclude employees from working with food?
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Notify the health department and exclude employees from working with food if they are diagnosed with what?
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You should never use glass thermometers when?
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What temperature should delivered TCS foods be at?
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What temperature should delivered live shellfish and shelled eggs be at?
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What temperature should delivered hot TCS food be at?
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All packaging and containers should be labeled with what?
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TCS foods prepared on site can be stored for how long and at what temperature?
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Dry storage areas should be at what temperature?
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Food in dry storage should be stored off the ground at least how many inches?
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Shellfish stock identification tags must be kept for how many days from when the last one was sold or served?
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What does ROP mean?
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What are the 4 ways to thaw food?
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What temperature does chicken, stuffed meats, stuffed pastas, leftovers, or food cooked in the microwave need to be cooked at?
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What temperature does ground meat, injected meat, and eggs to be held for later service need to be cooked at?
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What temperature does steak, chops, fish, roasts, and eggs for short order need to be cooked at?
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What temperature does ready-to-eat food need to be at?
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What is the two-stage cooling process?
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What temperature is hot holding?
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What temperature is cold holding?
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Hot food can be held for how many hours?
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Cold food can be held for how many hours?
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Study Notes
Higher Risk Populations
- Higher risk groups include infants, preschool children, pregnant women, the elderly, individuals on medication, and those who are seriously ill.
TCS Foods
- TCS foods (Time/Temperature Control for Safety) include milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic/oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melons.
CDC's Top 5 Reasons for Outbreaks
- Purchasing from unsafe sources
- Inadequate cooking of food
- Improper holding temperatures
- Contaminated equipment
- Poor personal hygiene
Food Contamination Sources
- Three main causes of food contamination are time-temperature abuse, cross-contamination, and poor personal hygiene.
FAT TOM Acronym
- Stands for:
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture
Fish Toxins
- Two main fish toxins:
- Scombroid: histamine toxin from time-temperature abused tuna.
- Ciguatera: ciguatoxin from predatory reef fish associated with marine algae.
Pesticide Purchase
- Pesticides must only be purchased by licensed professionals.
Food Protection
- Key protection against food tampering involves addressing potential human factors both inside and outside the operation.
Gloves Use
- Gloves must be changed every 4 hours during use.
Employee Restrictions
- Employees with a sore throat or fever should be restricted if serving high-risk populations.
Employee Exclusion
- Exclusion occurs for employees with jaundice, diarrhea, or vomiting, who can return after being symptom-free for 24 hours.
Health Department Notification
- Notify health authorities and exclude employees diagnosed with the "Big 5" illnesses.
Glass Thermometers
- Glass thermometers are prohibited for food temperature measurements unless they have shatterproof casings.
TCS Food Delivery Temperature
- Delivered TCS foods must be at 41°F (5°C) or lower.
Shellfish and Eggs Delivery Temperature
- Delivered live shellfish and shelled eggs must be at 45°F (7°C) or lower.
Hot TCS Food Delivery Temperature
- Delivered hot TCS food must be at 135°F (57°C) or higher.
Food Packaging Labels
- All food packaging must be clearly labeled with the food name and expiration date.
On-Site Prepared TCS Food Storage
- TCS foods made on-site can be stored for a maximum of 7 days at 41°F (5°C) or lower.
Dry Storage Temperature
- Ideal dry storage temperature ranges from 50°F to 70°F (10°C to 21°C).
Food Storage Clearance
- Food in dry storage should be at least 6 inches (15 cm) off the ground.
Shellfish Stock Tags
- Shellfish stock identification tags must be retained for 90 days from the date sold or served.
ROP Definition
- ROP stands for Reduced Oxygen Packaging.
Food Thawing Methods
- Four approved methods for thawing food include refrigeration, cool running water, microwave cooking, or as part of the cooking process.
Cooking Temperatures
- Chicken, stuffed meats, stuffed pasta, leftovers, and microwave-cooked food must be cooked at 165°F (74°C).
- Ground meat, injected meat, and eggs for later service should be cooked at 155°F (68°C).
- Steak, chops, fish, roasts, and short-order eggs need a cooking temperature of 145°F (63°C).
- Ready-to-eat foods must be held at 135°F (57°C).
Two-Stage Cooling Process
- Food must cool from 135°F (57°C) to 70°F (21°C) within 2 hours, then from 70°F to 41°F (5°C) within an additional 2 hours, with a total cooling time not exceeding 6 hours.
Holding Temperatures
- Hot food must be held at 135°F (57°C) or higher.
- Cold food must be held at 41°F (5°C) or lower.
Holding Duration
- Hot food can be held for a maximum of 4 hours and cold food for an unspecified duration in the excerpt provided.
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Description
Test your knowledge on food safety, including higher risk populations, TCS foods, and the causes of food contamination. This quiz will also cover important food safety concepts like the FAT TOM acronym and fish toxins. Perfect for anyone looking to improve their understanding of food handling practices.
