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Why must staff know the Big Nine food allergens?
Why calibrate thermometers regularly?
Reducing batch sizes lowers time in unsafe temperatures
Pasta salad cooling
Why must cooks use separate equipment for allergen orders?
Cheese sticks reheated
Why keep emergency contact info for allergic reactions?
A grilled steak
Rinsing alone after raw chicken prep
Meat sauce cooled in sink of ice water
Prep ready-to-eat food before raw food
Cutting boards with colors for different foods
Why label packaged foods with allergen information?
Raw chicken juice on a cutting board used for salad
Why discard ice used to cool food?
FAT TOM represents the six conditions that bacteria need to grow
More time in the danger zone = more growth
Prevents cross-contamination
Why serve pasteurized juice to children and the elderly?
Barriers like glass or metal block readings
Insert thermometer to the dimple
Hot soup held below temp for 2 hours
Why use shallow pans for cooling food?
Chicken salad stored for 10 days
Probe needed only at the tip
Chili cooled in 7 hours
Why use special controls for sous vide cooking?
Why cool food from 135°F to 70°F within 2 hours?
Pathogens grow fastest in what range?
Rinsing lettuce leaves before salad prep
Why wash fruits and vegetables before cutting or cooking?
Precooked chicken breasts or bagged lettuce
Why use pasteurized eggs in dishes that aren't cooked fully?
Rice held on a buffet line
Why divide large food into smaller containers for cooling?
How does proper cooling keep food safe?
Caesar dressing made with eggs
Microwaves cook unevenly, so food needs higher heat
Smoking food for preservation
Chicken breast cooked fully
Soup stored in deep plastic bins
Pathogens grow fastest between 70°F and 125°F
Yellow for poultry, red for meat, green for produce
Immersion probes only measure surfaces
Sneezing on ready-to-eat food
Thawing vacuum-packed salmon
Soup cooling from 135°F to 70°F
Why use color-coded cutting boards?
Why never use glass thermometers in food?
How does time-temperature abuse cause foodborne illness?
Thermocouples and thermistors
A sanitized cutting board
Why use a thermometer probe for thick food?
Plant-based foods can still carry pathogens
Parasites are prevented mainly through supplier approval and correct cooking
A beef roast
Why limit time food spends in the danger zone?
Why record temperatures?
Why discard food that’s been in the danger zone too long?
Abuse occurs anytime food is not handled safely
What happens if food is left too long in the danger zone?
Bimetalic-stemmed thermometers are good for thick foods, like roasts
Why separate raw seafood, poultry, and meat during prep?
Why stir food while cooling?
Why must food reach its minimum internal cooking temperature?
Why use approved additives in food?
Take readings in multiple spots
Grinding meat spreads pathogens inside
Poultry and stuffed foods need the highest cooking temperature
Regular checks protect food throughout flow
Cross-contact example: cooking shrimp and chicken in the same fryer oil
Why avoid pooling raw eggs?
Fish and whole cuts need less heat than poultry
Returning food to the cooler quickly
Why cool food from 135°F to 41°F within 6 hours?
Buying precooked or prewashed foods reduces handling
Reheated soup on buffet line
Why should thermometers be cleaned and sanitized before use?
Why is allergen cross-contact dangerous?
A prep sink with cold running water
Partially cooked chicken wings
How can cross-contamination happen during prep?
Soup stirred with ice paddle
Microwaved chicken pieces
Toxins in fish or shellfish can cause illness quickly
Why use pasteurized eggs in nursing homes or hospitals?
Parasites need a host to live and reproduce
Prepping salad before raw chicken
A hamburger patty
Check temperatures in the thickest part of food
Frozen chicken thawed under running water
Soup at 120°F for 2 hours
