What is Active Managerial Control?
A proactive approach to controlling foodborne illness risk factors
What are the five CDC risk factors?
Poor hygiene, improper temps, contaminated equipment, unsafe sources, inadequate cooking
What is a foodborne illness?
A disease transmitted by food
What is the purpose of HACCP?
To identify and control hazards before they cause illness
What does HACCP stand for?
Hazard Analysis Critical Control Point
What is a Critical Control Point (CCP)?
A step where a hazard can be prevented, eliminated, or reduced
What must a manager do if a critical limit is not met?
Take corrective action immediately
What is a critical limit?
The minimum or maximum value to control a hazard
Why are temperature logs important?
They verify food safety procedures are being followed
What agency regulates retail food establishments in Texas?
Texas Department of State Health Services
When must a food handler be excluded from work?
When diagnosed with a reportable foodborne illness
Name 4 reportable illnesses.
Norovirus, Salmonella Typhi, Shigella, E. coli
What symptoms require exclusion?
Vomiting, diarrhea, jaundice, sore throat with fever
What is proper handwashing time?
At least 20 seconds total
When must hands be washed?
After restroom use, eating, touching face, handling raw food
Where must handwashing sinks be located?
Conveniently accessible in prep areas
What temperature must hot water reach at hand sinks?
At least 100°F
Can gloves replace handwashing?
No, hands must be washed before gloves
When must gloves be changed?
When torn, contaminated, or switching tasks
What jewelry is allowed?
Plain band ring only
What temperature must cold TCS food be received at?
41°F or lower
What temperature must hot TCS food be received at?
135°F or higher
What is the temperature danger zone?
41°F to 135°F
What is the maximum time food can be in danger zone?
4 hours total
Where should raw chicken be stored?
Below ready-to-eat foods
How should chemicals be stored?
Separate from food and food-contact surfaces
What does FIFO stand for?
First In First Out
What is required on food labels for in-house packaged food?
Name, ingredients, allergens, net weight
When must shellstock tags be kept?
90 days
What must be checked when receiving food?
Temperature, condition, packaging integrity
What is the minimum internal cooking temp for poultry?
165°F for 15 seconds
What is the minimum internal temp for ground beef?
155°F for 15 seconds
What is the minimum internal temp for seafood?
145°F for 15 seconds
What is the minimum internal temp for steaks?
145°F for 15 seconds
What temp must reheated food reach?
165°F within 2 hours
What is proper hot holding temperature?
135°F or higher
What is proper cold holding temperature?
41°F or lower
How should food be thawed safely?
Refrigeration, cold water, microwave, or cooking
What thermometer must be used?
Metal stem probe thermometer
How often should thermometers be calibrated?
Regularly and if dropped
How long can food be held without temperature control (cold)?
6 hours if starting at 41°F or lower
How long can food be held without temperature control (hot)?
4 hours if starting at 135°F or higher
What must be used to prevent bare-hand contact?
Gloves, deli tissue, spatulas
What is required for consumer advisories?
Disclosure and reminder for raw foods
When must utensils in continuous use be cleaned?
Every 4 hours
How high must sneeze guards protect?
14 inches above counter
What is cross-contamination?
Transfer of harmful microorganisms
How should ice be handled?
With scoop stored outside ice
What is a variance?
Written approval to deviate from code
What must be posted in establishment?
Food manager certificate
What are the 3 steps of cleaning and sanitizing?
Wash, rinse, sanitize
What is the chlorine sanitizer concentration?
50–100 ppm
What is quaternary ammonium concentration?
200–400 ppm
How hot must water be for hot water sanitizing?
171°F for 30 seconds
How often must wiping cloths be stored?
In sanitizer solution between uses
What must be air-dried?
All sanitized equipment
What is required for dish machines?
Thermometer or gauge to verify temp
What is the minimum hot water for dishwashing?
110°F
What is the correct order in 3-comp sink?
Wash, rinse, sanitize
What is required for sanitizer testing?
Test strips
What must floors be made of?
Smooth, durable, easily cleanable
What lighting is required in prep areas?
At least 50 foot-candles
What must shield light bulbs?
Protective covers
What prevents backflow?
Air gap
What is required for plumbing?
No cross-connections
How must garbage be stored?
Covered and removed regularly
What prevents pest infestation?
Sealed openings and proper sanitation
What must restrooms have?
Self-closing doors and handwash signage
What is required for ventilation?
To remove grease and condensation
What must be provided for employees?
Designated eating/drinking area
What are TCS foods?
Foods requiring time/temperature control for safety
Why is 41°F important?
Slows bacterial growth
Why is 165°F critical?
Kills most pathogens
What is the maximum cooling time?
6 hours total
How fast must food cool from 135°F to 70°F?
Within 2 hours
How fast must food cool from 70°F to 41°F?
Within 4 more hours
What is the Big 6 pathogens?
Norovirus, Hep A, Shigella, Salmonella Typhi, E. coli, Nontyphoidal Salmonella
What is food defense?
Protection against intentional contamination
What is an imminent health hazard?
Significant threat requiring closure
How often must food manager certification be renewed in Texas?
Every 5 years