.
Only when hiring a new employee without food service experience
When hired, and then periodically after that
When a new FDA Food Code comes out
Only when they request it
New employees
Experienced employees
Individuals or small groups
Temporary workers
135°F
145°F
155°F
165°F
Bandage the wound and wear a single-us glove
Bandage the wound and limit contact with food
Wash hands and bandage the wound
Apply ointment and a bandage
Providing hand lotion at handwashing stations
Providing comfortable break rooms
Modeling proper behavior at all times
Allowing periodic bare-handed contact with food
Measure temperature through a probe with a sensor at the end
Measure the length of time that food should be cooked
Show if food has been cross-contaminated during preparation
Show if food has been time-temperature abused during shipment
In a microwave
At room temperature
In a cooler
As part of the cooking process
135°F
145°F
155°F
165°F
Identify corrective actions
Conduct a hazard anaylsis
Establish monitoring procedures
Determine critical control points
Virus
Bacteria
Parasite
Fungi
Acidic food
Person's intestines
Food containing protein
TCS food
Air temperature
Liquid temperature
Internal temperature
Surface temperature
Measurable knowledge, skill, or ability
Gap between what an employee knows and what an employee needs to know
Process used to assess students of varying abilities & experience
Structured sequence of events that leads to learning
Strong, oily odor
Black specks that look like blac pepper
Pile of soft materials in a corner
Shiny, capsule-shaped egg cases
Reheated to 165°F for 15 seconds
thrown out immediately
Mixed with other hot food
Eaten within 2 hours
Inform employees of safe use and hazards associated with chemicals used in the operation
Provide information on potentially dangerous machinery used in the kitchen
Monitor the quantity of cleaning materials used on each shift
To inform customers about the risks of TCS food
The federal government's recommendations for foodservice sanitation regulations
A law requiring disclosure of all food additatives used in food preparation on-site
Directory of common food allergens and chemical toxins
Categorical listings of TCS food
Rejected and returned to the supplier
Accepted and placed in dry storage
Dried throughly before use
Stored in a cooler at 41°F or lower
Keep the foodhandler away from duties that involve food
Send the foodhandler home, and then call the local regulatory authority
Make sure the foodhandler is supplied with disposable gloves
Make sure the foodhandler washes hands often
Spray nozzles become clogged
Items are sanitized for too long
Detergent is left on dishes
The water vaporizes before items can be sanitized
Inspect only the TCS food
Store it immediately & inspect it later
Inspect all food immediately before storing it
Stack the delivery neatly and inspect it within 12 hours
Rinse it from the surface and then apply it a second time
Test the surface first to confirm that there are no pathogens
Use a test kit to check the sanitizer's concentration when mixing it
Heat it to the temperature recommended by the manufacturer
32°F
41°F
50°F
55°F
135°F
145°F
155°F
165°F
Keep it accurate
Mark its sensing area
Measure air temperature
Measure temperature through glass