Food Safety Flashcard

Front

What is the final step in cleaning and sanitizing a prep table?

Back

Allowing the surface to air-dry.

Front

What is the maximum time hot TCS food can be held without temperature control?

Back

4 hours.

Front

What is the maximum number of days that ready-to-eat food prepared on-site can be stored at 41°F (5°C)?

Back

7 days.

Front

Which group of individuals has a higher risk of foodborne illness?

Back

Elderly people.

Front

What method should never be used to thaw food?

Back

Place the item on a prep counter.

Front

What does TCS stand for in food safety?

Back

Time/Temperature Control for Safety.

Front

What is the safe minimum internal cooking temperature for poultry?

Back

165°F (74°C).

Front

What is cross-contamination in food safety?

Back

The transfer of harmful bacteria from one food item to another.

Front

What is the purpose of sanitizing food contact surfaces?

Back

To reduce the number of pathogens to safe levels.

Front

What is the danger zone for food temperatures?

Back

41°F to 135°F (5°C to 57°C).