Podcast
Questions and Answers
Which of the following should you let your employer know if you experience? (Select all that apply)
Which of the following should you let your employer know if you experience? (Select all that apply)
- Infected cuts/wounds (correct)
- Diarrhea (correct)
- Sore throat w/ fever (correct)
- Vomiting (correct)
- Jaundice (correct)
What are the 5 big foodborne illnesses?
What are the 5 big foodborne illnesses?
- Salmonella (correct)
- Norovirus (correct)
- Hepatitis A (correct)
- E. Coli (correct)
- Shigella (correct)
You cannot work until you are symptom-free for __ hours without the use of medicine.
You cannot work until you are symptom-free for __ hours without the use of medicine.
24
Acceptable to receive eggs, milk, and live shellstock at __ degrees.
Acceptable to receive eggs, milk, and live shellstock at __ degrees.
Shellfish tags must be kept on file for __ days.
Shellfish tags must be kept on file for __ days.
What is the 'Hot Holding Zone' temperature?
What is the 'Hot Holding Zone' temperature?
What is the 'Danger Zone' temperature range?
What is the 'Danger Zone' temperature range?
What is the 'Cold Holding Zone' temperature?
What is the 'Cold Holding Zone' temperature?
It is important to maintain foods __ degrees or below when thawing.
It is important to maintain foods __ degrees or below when thawing.
To thaw via refrigeration, maintain refrigeration at __ degrees or less.
To thaw via refrigeration, maintain refrigeration at __ degrees or less.
What is the process to thaw as a part of cooking?
What is the process to thaw as a part of cooking?
What is the process to thaw in a microwave?
What is the process to thaw in a microwave?
What is the process to thaw via fully submerged under cold running water?
What is the process to thaw via fully submerged under cold running water?
Cooking temperatures are held for a minimum of how many seconds?
Cooking temperatures are held for a minimum of how many seconds?
What cooking temperature is for reheating of TCS foods made in-house for hot holding within 2 hours?
What cooking temperature is for reheating of TCS foods made in-house for hot holding within 2 hours?
What cooking temperature is for tenderized/injected and ground meats?
What cooking temperature is for tenderized/injected and ground meats?
What cooking temperature is for whole muscle meat, fish, and seafood?
What cooking temperature is for whole muscle meat, fish, and seafood?
What cooking temperature is required for fruits, vegetables, and grains cooked for hot holding?
What cooking temperature is required for fruits, vegetables, and grains cooked for hot holding?
What is the temperature for cold holding?
What is the temperature for cold holding?
Roasts can be cooked to ___ degrees F for ___ minutes.
Roasts can be cooked to ___ degrees F for ___ minutes.
What is the 2-stage cooling process required for TCS foods?
What is the 2-stage cooling process required for TCS foods?
What instrument do you use to check food temperatures?
What instrument do you use to check food temperatures?
What are the 5 steps for proper calibration of a stem thermometer?
What are the 5 steps for proper calibration of a stem thermometer?
What are the two types of approved sanitizer?
What are the two types of approved sanitizer?
What are the 5 steps to proper manual warewashing?
What are the 5 steps to proper manual warewashing?
Surface temperature of food contact surfaces in a high temperature machine must reach at least ___ degrees F.
Surface temperature of food contact surfaces in a high temperature machine must reach at least ___ degrees F.
What is the procedure for storing utensils?
What is the procedure for storing utensils?
What are the key strategies for Integrated Pest Management (IPM)? (Select all that apply)
What are the key strategies for Integrated Pest Management (IPM)? (Select all that apply)
What are TCS foods prepared in the facility must be maintained at?
What are TCS foods prepared in the facility must be maintained at?
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Study Notes
Symptoms Requiring Employer Notification
- Notify employer if experiencing symptoms: vomiting, diarrhea, sore throat with fever, infected cuts/wounds, or jaundice.
Major Foodborne Illnesses
- Five major foodborne illnesses: Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus.
Work Restrictions Due to Symptoms
- Employees must be symptom-free for 24 hours without medication prior to returning to work.
Acceptable Temperature for Deliveries
- Eggs, milk, and live shellfish must be received at 45°F or below.
Shellfish Tags Retention
- Shellfish tags must be kept on file for a minimum of 90 days.
Temperature Zones
- Hot Holding Zone: Maintain food at 135°F or above to prevent bacterial growth.
- Cold Holding Zone: Store food at 41°F or below to slow down bacterial growth.
- Danger Zone: Temperature range of 41°F to 135°F where bacteria can rapidly grow.
Thawing Temperature Requirements
- Foods should be thawed at 41°F or below to minimize bacterial growth.
- Refrigeration for thawing must also be maintained at 41°F or less.
Thawing Methods
- Thawing during cooking involves taking food directly from frozen to cooking.
- Microwave thawing requires immediate transfer to a conventional cooking process or full cooking within the microwave.
- Thawing under cold running water must ensure:
- Water flows fast enough to remove particles.
- Food is fully submerged.
- Water remains cold, not exceeding 41°F.
Cooking Temperatures
- Cooking temperatures for meat and food:
- 165°F for reheating TCS foods made in-house, poultry, and stuffed foods.
- 155°F for tenderized, injected, and ground meats or raw shell eggs for hot holding.
- 145°F for whole muscle meats, fish, and seafood, or raw shell eggs for immediate service.
- 135°F for fruits, vegetables, grains, and reheating of manufactured TCS foods.
- Cold holding temperature ensures food remains below 41°F and frozen foods stay solid.
Cooking Roasts
- Roasts can be cooked to 130°F for 112 minutes per cooking chart guidance.
Cooling Process for TCS Foods
- TCS foods must be cooled using a two-stage process:
- From 135°F to 70°F in two hours.
- From 70°F to 41°F in the next four hours.
- Total cooling time must not exceed six hours.
Food Temperature Checking
- Use a calibrated, sanitized stem thermometer to check food temperatures.
Thermometer Calibration Steps
- Calibration involves filling a container with ice and water, immersing the thermometer, stirring, and adjusting to 32°F after 30 seconds.
Approved Sanitizers
- Two types of approved sanitizers: Chlorine and Quaternary Ammonia (Quats).
Manual Warewashing Process
- Steps for proper manual warewashing:
- Pre-wash by scraping.
- Wash in hot, soapy water (minimum 110°F).
- Rinse with clean water.
- Sanitize with an approved chemical.
- Air dry.
High-Temperature Machine Requirements
- Food contact surfaces in high-temperature machines must reach at least 160°F.
Utensil Storage Guidelines
- Store utensils with handles pointing in the same direction on clean surfaces in water maintaining temperatures of 41°F or below, or 135°F and above.
Integrated Pest Management (IPM) Techniques
- IPM focuses on denying pests access, food, and shelter:
- Collaborate with licensed pest control operators.
- Seal gaps in structures.
- Keep doors, screens, and windows securely closed.
- Maintain operational air curtains.
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