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CDC
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Poor Cleaning and Sanitizing
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ServSafe Vocab

Vocabulary 3

QuestionAnswer
CDC Conduct research and assist in investigating foodborne illness outbreaks.
Poor Cleaning and Sanitizing Equipment, utensils and food contact surfaces are not washed and sanitized correctly; wiping cloths not stored in a sanitizing solution; sanitizing solution not at the correct level.
Chemical Contamination Include cleaners, sanitizers and polishes.
4 Major Bacteria (that cause Foodborne Illness) Salmonella Typhi, Nontyphoidal Salmonella, Shigella and Shiga Toxin or E. Coli
Gathering Information Get the who, what, where, when and why from the person making the complaint
Food Allergen A protein in food that some people are sensitive to; occurs naturally and when enough is eaten an allergic reaction occurs
Jewelry Remove from hands and arms before prepping food; can wear a plain band ring (wedding)
Corrective Actions (List 3) Dispose of contaminated foods; clean equipment and utensils and retrain staff
Calibration Nut Used to adjust a bimetallic stem thermometer to be accurate
Thermometer Accuracy Food - plus/minus 2 degrees F and Air - plus/minus 3 degrees F
Approved Supplier Suppliers that have been inspected and can show you and can show you an inspection report. They also meet all local, state and federal laws
Best-by Date Is the date by which the product should be eaten for best flavor and quality
2 - 4 Rule Cool from 135 F to 70 F in 2 hours and then from 70 F to 41 F or lower in 4 hours
Foods cooked to 165 degrees F / 15 seconds Poultry (whole or ground), stuffing, stuffed meats and dishes that include previously cooked TCS ingredients
Minimum Time Required to Check Food Temperatures At least every 4 hours
Containers for Off-site Service Must be food grade and insulated
Cold Food held without Temperature Control for how long Up to 6 hours
Reheating foods for immediate service Can be reheated to any temperature if it was cooked and cooled correctly
Maximum Registering Thermometer Indicates the highest temperature reached during use
Jewelry Remove from hands and arms before prepping food; can wear a plain band ring (wedding)
Hand Antiseptics Must comply with FDA standards and used after handwashing. Never in place of handwashing
Created by: foodielyn
 

 



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