75 terms



Terms in this set (...)

danger zone
41ºF to 135ºF
pH w/ little or no acidity (pathogens can grow)
4.6 to 7.5
thermometer range of reading
0ºF to 220ºF
minimum time for washing hands
10-15 seconds
recommended time for washing hands
20 seconds
maximum cold holding temperature
keep shellfish tags for ______ after serving the last of it
90 days
dry storage temperature
50ºF to 70ºF
minimum distance of a water source from the floor
6 inches
minimum temperature for poultry
165ºF for 15 seconds
minimum temperature for ground beef
155ºF for 15 seconds
minimum temperature for whole meat
145ºF for 15 seconds
minimum hot holding temperature
sanitizing temperature for large dish machines
temperature of 3rd sink in 3-compartment sink
Hazard Analysis & Critical Control Point
First In, First Out
Critical Control Point
Integrated Pest Management
Pest Control Operator
curved, sealed edge between floor and wall
Material Safety Data Sheet
Ultra High Temperature (>275ºF)
Food, Acidity, Time, Temperature, Oxygen, Moisture (conditions needed for bacterial growth)
temperature to chill to before refrigeration
required lighting for preparation areas
50 foot-candles (540 lux)
temperature for washing hands
Temperature Controlled for Safety
Six Wise Employees Prevent Food-Allergen Mistakes
Soy, Wheat, Eggs, Peanuts, Fish, Milk
training need
gap between what an employee knows and what they need to know
National Sanitation Foundation
Underwriters Laboratory
Food & Drug Administration
United States Department of Agriculture
Center for Disease Control & Prevention
Environmental Protection Agency
Assure, Look, Employees, Reports, Threat (food defense)
Ciguatera toxin is commonly found in...
What should foodservice operators do to prevent customer illness from Shigella spp.?
Control flies inside and outside the operation
When should a shipment of fresh chicken be rejected?
The receiving temperature is 50 ̊F (10 ̊C)
Where should ground fish be stored in a cooler?
Below pork roasts
In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler?
Lettuce, fresh halibut, fresh beef roast, ground chicken
What is the minimum internal cooking temperature for rice that is hot-held for service?
Food that is partially cooked and then finished just before service must be heated to what temperature?
165ºF for 15 seconds
If a food-contact surface is in constant use, how often should it be cleaned and sanitized?
Every 4 hours
What is a basic characteristic of a virus?
Requires a living host to grow
When can a food handler with a sore throat and a fever return to work with or around food?
A written medical release is provided
Which food item has been associated with
Salmonella Typhi?
What practice is useful for preventing Norovirus from causing foodborne illness?
Excluding staff with vomiting from the operation
What practice can help prevent allergic reactions?
Telling customers how an item is prepared
When should a food handler with a sore throat and fever be excluded from the operation?
When the customers served are primarily a high-risk population
A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
Go home
When can a food handler diagnosed with jaundice return to work?
When approved by the regulatory authority
Which organization includes inspecting food as one of its primary responsibilities?
U.S. Department of Agriculture
What temperatures do infrared thermometers measure?
When can glass thermometers be used?
When enclosed in a shatterproof casing
Why should food temperatures be taken in two different locations?
Temperature may vary in the food
A food handler has just finished storing a dry food delivery. Which step was done correctly?
Stored food away from the wall
In a self-service area, bulk unpackaged food does not need a label if the product...
does not make a claim about health or nutrient content.
What information must be posted on a dishwasher?
Correct settings
What scenario can lead to pest infestation?
Storing recyclables in paper bags
What is the first step of cleaning and sanitizing stationary equipment?
Unplug the unit
Which responsibility is included in the Food and Drug Administration's role?
Regulating food transported across state lines
What should staff do when receiving a delivery of food and supplies?
Visually inspect all food items
When can raw, unpackaged meat be offered for self-service?
At Mongolian barbeques
Bulk unpackaged food in self-service areas must be labeled when...
the manufacturer claims the food is healthy.
Which process requires a variance from the regulatory authority?
Sprouting seeds or beans
What information must be included on the label of a container of ready-to-eat TCS food prepped on-site for retail sale?
Potential allergens
What should a food handler do with food after it is thawed in the microwave?
Cook it using conventional cooking equipment
What must an operation do before packaging fresh juice on-site for later sale?
Obtain a variance
What temperature must stuffed lobster be cooked to?
165 ̊F (74 ̊C) for 15 seconds
What temperature must cooked vegetables reach to be safely hot-held for service?
135 ̊F (57 ̊C)
A food handler has cooled a container of chili to 70°F (21 ̊C) in 1 hour. How much time is left to cool the chili to 41°F (5 ̊C)?
5 hours
What is the minimum internal cooking temperature for chicken breast?
165 ̊F (74 ̊C) for 15 seconds
What thermometer is best suited to checking a dishwashing machine's final rinse temperature?
Maximum registering thermometer