Exclude a food worker from the operation who has been diagnosed with - Hepatitis A Virus, Norovirus,
or Jaundice.
(The food worker must report diagnosis)
Exclude worker with illnesses caused by - Salmonella Typhi, Shigella spp. or Engterohemorrhagic and
shiga toxin-producing Escherichia coli.
(notify local regulatory authority)
Illnesses need to be reported if they have these symptoms - jaundice, diarrhea, vomiting, and fever
When hand washing, water should be at least - 100°F (38°C)
Apply soap and wash hands with soap for how long? - 10-15 seconds
Total wash time is how long? - 20 seconds
TCS foods are foods that need? - TIME and TEMPERATURE CONTROL for SAFETY
What are some examples of TCS foods? - milk, chicken, cooked rice, melons, sprouts, and vacuum-
packaged foods
TCS COLD food must be received and stored at? - 41°F (5°C) or lower
TCS HOT food must be received and stored at? - 135°F (57°C) or higher.
TCS food can remain without temperature controls for how long? - 6 hours if the food does not exceed
70°F (21°C), and is discarded after 6 hours. Check the temperature after 4 hours.
,TCS ready-to-eat food: hold for no more than how many days? - 7 days. Day 1 is the date that it is
packaged.
Store TCS ready-to-eat food at what temp.? - 41°F (5°C) or lower
TCS ready-to eat food or commercially processed food reheat to an internal temperature of at least
what temp.? - 135°F (57°C) or higher.
TCS food thawed in a cooler must be at - 41°F (5°C) or lower
TCS food thawed by running water must be submerged under running water at - 70°F or lower.
Eggs cooked to be served right away - 145°F (63°C) or higher for a minimum of 15 seconds.
Eggs cooked to be held for later service - 155°F (68°C) or higher for a minimum of 15 seconds and held at
135°F (57°C).
Pooled Eggs - cook promptly after mixing or store at 41°F or lower.
Most raw animal foods, including seafood, steaks and chops, must be cooked to a minimum internal
temperature of - 145°F (63°C) for at least 15 seconds.
Ground beef, needle-injected meats, including brined ham and flavor-injected roasts, and mechanically
tenderized meat - cook to an internal temperature of - 155°F (68°C) for 15 seconds
Shellfish, shucked shellfish, milk, and eggs must be received at - 45 °F (7°C) or lower. Once received, the
shellfish, shucked shellfish, and milk must be cooled to 41°F or lower in four hours.
Frozen food should be received - frozen solid.
On a buffet line, hold cold foods at - 41°F (5°C) or below
, On a buffet line, hold hot foods at - 135°F (57°C) or above.
Meat, poultry, eggs, and seafood cooked in a microwave to - 165°F (74°C). Rotate and stir halfway. Let
stand for at least 2 minutes after cooking.
Food reheated for hot-holding - 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.
Store non-cooked dairy products at - 41°F (5°C) or below for serving.
A consumer advisory must be posted for - raw and undercooked animal foods such as raw beef, raw fish,
or raw oysters.
A variance is needed to offer - live shellfish
Chicken - thaw in refrigerator at a maximum temperature of - 41° F (5°C).
Do not use galvanized or copper containers for what kind of foods? - acidic foods like orange juice or
tomato soup.
A label on foods prepared and packaged onsite for retail sales must list : - 1. Common name
2. Quantity
3. All ingredients used in descending order by weight.
4. List of artificial colors, flavors, and chemical preservatives.
5. Name and place of Business
6. List of food allergens in the food.
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