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
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