- What is an approved source?
- A reputable supplier that has been inspected and follows regulations.
- Temperatures for receiving TCS food
- 135 degrees f(Hot foods)
- DANGER ZONE! (between 41 F and 135F)
- 45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F.
- Proper Labeling and Invoices
- Food must be identified as to what it is and where it came from.
- Shellstock Tags
- Shellfish tags must be kept on file for 90 days.
- Frozen Foods
- Reject frozen foods that have ice crystals or liquids in the packages.
- Signs of Contamination from Pests or Spills
- Packages should be clean, dry, and intact.
- Parasite Destruction for Some Fish
- Fish served undercooked or raw must have documents from the supplier explaining how fish is frozen or raised.
- Reject foods when..
- If it does not meet standards rather than accepting it from the supplier.
- Cross-contamination
- Cross contamination occurs when germs are moved from one food or surface to another.
- Cleaning and sanitizing
- Make sure equipment is clean and sanitized by washing as often as necessary. When in use, clean and sanitize utensils and equipment every four hours.
- Three compartment sink (5 step cleaning process)
- Prewash 2. Hot soapy water at least 110 degrees 3. Rinse with clean water 4. Approved chemical sanitizer 5. Air dry.
- Utensil storage protocol
- With handles pointing in the same direction, on a smooth food contact surface, in water that is 41 degrees or below, or under running water that is 135 degrees.
- When cooking TCS foods
- Cook to required temperatures to reduce the amount of germs to safe levels.
- Raw TCS foods can only
- Be under cooked if the customer orders it that way and there is a consumer advisory on the menu.
- Cooling methods
- Keep foods between 135 degrees to 70 degrees in two hours and 70 degrees to 41 degrees in next 4 hours, but not to exceed 6 hours total.
- Steps for proper calibration of stem thermometer
- completely fill a container with ice
- When should you wash your hands?
- Entering kitchen, after touching your face, hair or skin, after handling raw animal products, and after handling anything dirty.
- How to prepare ready-to-eat foods?
- Use a physical barrier to prevent contamination from germs that have the potential to cause food borne illness.
- What are the 5 big food borne illnesses?
- Send Sick Employees Home Now
- Salmonella, Shigella, E. Coli, Hepatitis A, Norovirus.
- If you were diagnosed with any food borne illness you cannot work again until..
- Symptom free for 24 hours without the use of medicine.
- Uniforms must be
- Neat, clean, wounds covered, plain band ring, no wrist jewelry, proper hair restraint, short and clean nails.
- Proper food storage should..
- Store and prepare foods to protect them from cross contamination.
- Cooked and ready to eat foods
- Covered, labeled, and dated when placed in storage.
Health Card Test Answers
- Foodborne illness risk factors
- Poor personal hygiene
- Food Hazards: Physical
- Foreign objects: Bone, glass, or metal
- Food Hazards: Chemical
- Chemicals not meant to be consumed: Sanitizers, cleaning agents, or pest control products that must be separated from food.
- Food Hazards: Biological
- Microorganisms: Bacteria, viruses, parasites, or fungi
- Proper hand washing
- Wet hands with 100F water
- If cut on hand…
- Wear gloves and bandage. If cannot wash hands because of wound then you cannot work.
- Wash hands when…
- Entering kitchen
- After touching face, hair, or skin
- After restroom
- After handling raw animal products
- After taking out trash or cleaning
- After handling anything dirty.
- Physical barrier… (wax paper, gloves, utensils)
- When handling ready to eat food such as cooked food, raw fruits and vegetables, baked goods, snack foods, and ice.
- Uniforms
- Proper hair restraint
- Neat and clean clothes
- All wounds covered
- No wrist jewelry
- Plain band ring
- Short and clean nails
- Employee health policy
- Must be symptom (vomiting, diarrhea, sore throat with fever, infected cuts or wounds (on hands and arm), jaundice) free.
- Send Sick Employees Home Now
- Salmonella, Shigella, E. Coli, Hepatitis A, Norovirus
- Temperature for receiving food
- Hot food: above 135F
- Eggs, Milk, and live shell-stock: 45F
- Cold food: below 41F
- Temperature Danger Zone
- 41-135 degrees F
- Rules for food rejection
- Reject cans that are dented, swollen, or leaking
- Reject frozen foods that have ice crystals or liquids in the package.
- Reject slimy, sticky, off-color, or have bad odor.
- Reject food not within the use by date
- Reject packages that are not clean, dry, and intact
- Reject food that is not identified as to what it is and where it came from.
- Shell-stock tags
- Must accompany fresh seafood deliveries and must be kept on record for 90 days
- Parasite Destruction for Some Fish
- Fish served undercooked or raw must have documents from the supplier explaining how fish is frozen or raised.
- Proper thawing
- Under refrigeration (41 degrees or less)
- As part of cooking
- In microwave
- Fully submerged under cold running water (food should not rise above 41 degrees)
- **Poultry, ground poultry, stuffing with meat, reheated food (before 2 hours – 165 degrees F held for 15 seconds
- Tenderized/injected and ground meats, Raw shell eggs for hot holding
- 155 degrees F for 15 seconds
- Whole muscle meat, Fish and seafood, Raw shell eggs for immediate service
- 145 degrees F for 15 seconds
- Fruits, vegetables, grains for hot holding, Hot holding
- 135 degrees for 15 seconds
- Frozen foods
- 41 degrees F or lower. Must be frozen solid
- Cooling methods
- 135 to 70 degrees F in two hours
- 70 to 41 degrees F in four hours
- To avoid cross-contamination of foods
- Use separate cutting boards and utensils for raw products and ready to eat foods
- Clean and sanitize equipment in between uses
- Separate clean and dirty equipment
- Sanitize all surfaces, equipment, and utensils after each task
- Not storing anything in ice that will be consumed.
- Cleaning and sanitizing
- Every 4 hours
- Sanitizer buckets
- Chlorine and quaternary ammonia
- Three compartment sink
- Prewash (scrape)
- Sink one: hot soapy water (110 F)
- Sink two: rinse with clean water
- Sink three: approved chemical sanitizer
- Air dry
- Proper Food Storage Order
- Cooked and ready to eat foods
- Cleaned prepared fruits and vegetables
- Unwashed fruits and vegetables
- Raw fish, seafood, whole muscle meat, and eggs
- Raw ground meats
- Raw poultry and stuffed foods.
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