Proper cooling of food is important to prevent the growth of bacteria.
To prevent the spread of hepatitis A, exclude staff with jaundice from the operation.
Potentially hazardous food must be kept out of the temperature danger zone to prevent the growth and multiplication of bacteria. The temperature danger zone refers to the range between 40°F (4°C) and 140°F (60°C) where bacteria can rapidly multiply and pose a significant risk of causing foodborne illnesses.
Cold potentially hazardous food, such as perishable foods that require refrigeration, must be maintained at or below 5°C (41°F) to prevent bacterial growth and ensure food safety. The temperature of 5°C (41°F) or below inhibits the growth of most bacteria that can cause foodborne illnesses.
A shipment of fresh chicken should be rejected if the receiving temperature is 50°F (10°C).
An iodine sanitizer solution needs to be in contact with the object being sanitized for 30 seconds.
To safely work with food a food handler with a hand wound must bandage the wound with an impermeable cover and wear a single-use glove.
Every food requiring a serving utensil should have its own dedicated utensil.
Hot TCS food can be held without temperature control for a maximum of 4 hours.
Rinsing is the third step in cleaning and sanitizing items in a three-compartment sink.
To prevent the risk of foodborne illnesses, it is essential to handle and cook ground beef properly. Ground beef should be cooked to an internal temperature of 160°F (71°C) to ensure the destruction of harmful bacteria. Additionally, practicing good hygiene, such as washing hands thoroughly and avoiding cross-contamination, can help reduce the risk of foodborne illnesses in general.
Cold foods must be held at 41 degrees or below until served and an insulated container may not be sufficient to maintain this temperature. The internal temperature of cold food must be measured every 2 hours. It is necessary to keep the food covered, but it should not sit at room temperature while waiting to be served.
The Occupational Safety and Health Administration requires Material Safety Data Sheets.
TCS food requires time and temperature controls to prevent the growth of microorganisms and the production of toxins. TCS food reheated for hot-holding must reach 165° (74°C) for 15 seconds.
Raw chicken should be cooked to an internal temperature of at least 74°C (165°F) to ensure it is safe to eat. Cooking chicken to this temperature helps to destroy harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses if consumed.
A virus requires a living host to grow.
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