TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. A baked potato is a TCS food.
TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. A baked potato is a TCS food.
A shipment of fresh chicken should be rejected if the receiving temperature is 50°F (10°C).
Although bread is at risk for developing mold as it ages, the other options are all considered “high risk” foods and they typically become contaminated much faster if not properly stored. Melon, besides being raw produce, is at risk due to its high water content.
At minimum, gloves must be changed every four hours, and they should always be changed whenever they are dirty or torn.
Personal beverages must be kept covered and in a non-food prep area to prevent spilling or contamination.
There are three types of food contamination: physical, chemical, and biological. Chemical contamination occurs when a chemical such as a cleaner, pesticide, or sanitizer interacts with food.
The final step in cleaning and sanitizing a prep table is allowing the surface to air-dry.
Food that is partially cooked and then finished just before service must be heated to 165°F (74°C) for 15 seconds.
Ciguatera toxin is commonly found in Amberjack.
A virus requires a living host to grow.
Setting a critical limit in the cooking process of TCS food reduces hazards to safe levels.
The entire process of scrubbing, rinsing, and drying hands should take at least 20 seconds. The scrubbing portion should last at least 10-15 seconds.
A plain wedding band is an acceptable item to wear when preparing food. Other jewelry (including medical alert bracelets and necklaces) is not. Nails must be kept trimmed and filed, but they may not have polish on them. Artificial nails are prohibited.
A penetration thermometer should be used to check the internal temperature of a beef roast.
In order for a surface to be considered sanitized, you must clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry, in that order
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