68 terms


Cold TCS food Receiving Temp
Receive at 41°F or lower,
Live shellfish Receiving Temp
air temperature of 45°F and an internal temperature no greater than 50°F

Once received, the shellfish must be cooled to 41°F or lower in four hours
Shucked shellfish Receiving Temp
: Receive at 45°F or lower
Cool the shellfish to 41°F or lower in four hours
Shell Eggs Receiving Temps
Receive at an air temperature of 45°F or lower
Milk Receiving Temp
Receive at 45°F or lower
Cool the milk to 41°F or lower in four hours
Hot TCS food Receiving Temp
Receive at 135°F or higher
Frozen food Receiving Temp
Receive frozen solid
Storage of Ready to Eat Food (RTE)
You can store all ready-to-eat food, TCS food for a maximum of 7 days at 41 degrees F. or lower
After 7 days you must discard it
TCS Food Storage
Store TCS food at an internal temperature of 41°F or lower or 135°F or higher
Thawing Food
Thaw food in a cooler, keeping its temperature at 41°F or lower
Submerge food under running water at 70°F or lower
Never let the temperature of the food go above 41°F or lower for longer than four hours
Produce Refrigeration
Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41°F or lower
Pooled Eggs Preparations
Cook promptly after mixing or store at 41°F or lower
Minimum internal cooking temperature:
*Poultry—whole or ground chicken, turkey or duck
*Stuffing made with fish, meat, or poultry
*Stuffed meat, seafood, poultry, or pasta
Dishes that include previously cooked, TCS ingredients
165°F for 15 seconds
Minimum internal cooking temperature:
*Ground meat—beef, pork, and other meat
*Injected meat—including brined ham and flavor-injected roasts
*Mechanically tenderized meat
*Ratites including ostrich and emu
*Ground seafood—including chopped or minced seafood
*Shell eggs that will be hot-held for service
155°F for 15 seconds
Minimum internal cooking temperature:

*Seafood—including fish, shellfish, and crustaceans
*Steaks/chops of pork, beef, veal, and lamb
*Commercially raised game
*Shell eggs that will be served immediately
145°F for 15 seconds
Minimum internal cooking temperature:

*Roasts of pork, beef, veal, and lamb
145°F for four minutes
Minimum internal cooking temperature:

Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service
Minimum internal cooking temperature:

165°F (74°C)
If you cool food from 135˚F to 70˚F in less than two hours
Use the remaining time to cool it to 41˚F (5˚C) or lower
The total cooling time cannot be longer than six hours
EXAMPLE: If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in one hour
Then you have five hours to get the food to 41˚F (5˚C) or lower
Food reheated for hot-holding:
Must be reheated to an internal temperature of 165°F for 15 seconds within two hours
Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F
Hold TCS food
Hot food: 135°For higher
Cold food: 41°F or lower
Check temperatures at least every four hours
Cold food can be held without temperature control for up to six hours if:
It was held at 41°F or lower before removing it from refrigeration
It does not exceed 70°F during service
Throw out food that exceeds this temperature
Hot food can be held without temperature control for up to four hours if:
It was held at 135°F or higher before removing it from temperature control
Time-temperature control Abuse Standard
Food held in the range of 41°F and 135°F has been time-temperature abused
Which FAT TOM condition will a foodservice operation be most able to control?
How can an operation assist customers with food allergies?
designate a manager to answer all allergy-related questions from customers
What should a foodservice operator do when responding to a foodborne illness outbreak?
segregate the product
What should food handlers do after prepping food and before using the restroom?
take off their aprons
When should hand antiseptics be used?
after washing hands
When are single-use gloves not required?
washing produce
Running water for handwashing should be at a temperature of at least
70 degrees F.
How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
up to the dimple of the thermometer stem
At what temperatures do most foodborne pathogens grow most quickly?
between 70oF and 125oF.
A thermometer used to measure the temperature of food must be accurate to what temperature?
+/- 2 degrees F
What is the temperature danger zone?
41oF -135oF
Live shellfish must be received with what documentation?
shellstock identification tag
How far above the floor should food be stored?
at least 6 inches
In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
A food handler is prepping a seafood coconut curry dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood curry?
April 8
Raw ground pork is being stored in a cooler with raw fish, raw steak, raw crab cakes and raw poultry. The raw ground pork should be placed above the
The ambient air thermometer in a hot-holding unit must be located
in the coolest part of the unit
What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?
What is the first step in cooling a 10-pound roast quickly and correctly?
cutting it into smaller pieces
Before placing finely chopped, highly seasoned raw beef on its menu, an operation must
post a consumer advisory
What is the maximum distance that sneeze guards can be located from the self-service counter to protect food from contamination?
14 inches
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
When must bulk unpackaged food be labeled?
food makes a claim regarding health content
A label on foods prepared and packaged onsite for retail sales must list which information?
a list of all ingredients used in descending order by weight
What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?
variance from the regulatory authority
During which phase in an operation does food safety control begin?
Which step is a critical control point for ground beef?
When installing tabletop equipment on legs, the space between the base of the equipment and the tabletop must be at least
4 inches
What is the only completely reliable method for preventing backflow?
air gap
What is a cross-connection?
physical link between safe water and dirty water
What information must be posted near a dishwasher?
correct settings
When choosing prep-area equipment for food safety managers should look for
commercial foodservice equipment with a NSF or equivalent product mark
An unacceptable material for cutting boards is
soft wood, such as pine
How long must an object being sanitized with a chlorine solution remain in contact with the solution?
7 seconds
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
What scenario can lead to pest infection?
storing recyclables in paper bags
Which is one way to prevent flies from entering the operation?
install air curtains
Which agency enforces food safety in a restaurant?
State or local regulatory authority
The Model Food Code was developed as a recommendation by
Which responsibility is included in the FDA's role?
regulating food transported across state lines
The CDC is responsible for doing the inspections for
cruise ships
Which agency is responsible for regulating and inspecting meat, poultry and eggs?
Which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture
What temperature must a dishwasher's final sanitizing rinse be?