front 1 What is Active Managerial Control? | back 1 A proactive approach to controlling foodborne illness risk factors |
front 2 What are the five CDC risk factors? | back 2 Poor hygiene, improper temps, contaminated equipment, unsafe sources, inadequate cooking |
front 3 What is a foodborne illness? | back 3 A disease transmitted by food |
front 4 What is the purpose of HACCP? | back 4 To identify and control hazards before they cause illness |
front 5 What does HACCP stand for? | back 5 Hazard Analysis Critical Control Point |
front 6 What is a Critical Control Point (CCP)? | back 6 A step where a hazard can be prevented, eliminated, or reduced |
front 7 What must a manager do if a critical limit is not met? | back 7 Take corrective action immediately |
front 8 What is a critical limit? | back 8 The minimum or maximum value to control a hazard |
front 9 Why are temperature logs important? | back 9 They verify food safety procedures are being followed |
front 10 What agency regulates retail food establishments in Texas? | back 10 Texas Department of State Health Services |
front 11 When must a food handler be excluded from work? | back 11 When diagnosed with a reportable foodborne illness |
front 12 Name 4 reportable illnesses. | back 12 Norovirus, Salmonella Typhi, Shigella, E. coli |
front 13 What symptoms require exclusion? | back 13 Vomiting, diarrhea, jaundice, sore throat with fever |
front 14 What is proper handwashing time? | back 14 At least 20 seconds total |
front 15 When must hands be washed? | back 15 After restroom use, eating, touching face, handling raw food |
front 16 Where must handwashing sinks be located? | back 16 Conveniently accessible in prep areas |
front 17 What temperature must hot water reach at hand sinks? | back 17 At least 100°F |
front 18 Can gloves replace handwashing? | back 18 No, hands must be washed before gloves |
front 19 When must gloves be changed? | back 19 When torn, contaminated, or switching tasks |
front 20 What jewelry is allowed? | back 20 Plain band ring only |
front 21 What temperature must cold TCS food be received at? | back 21 41°F or lower |
front 22 What temperature must hot TCS food be received at? | back 22 135°F or higher |
front 23 What is the temperature danger zone? | back 23 41°F to 135°F |
front 24 What is the maximum time food can be in danger zone? | back 24 4 hours total |
front 25 Where should raw chicken be stored? | back 25 Below ready-to-eat foods |
front 26 How should chemicals be stored? | back 26 Separate from food and food-contact surfaces |
front 27 What does FIFO stand for? | back 27 First In First Out |
front 28 What is required on food labels for in-house packaged food? | back 28 Name, ingredients, allergens, net weight |
front 29 When must shellstock tags be kept? | back 29 90 days |
front 30 What must be checked when receiving food? | back 30 Temperature, condition, packaging integrity |
front 31 What is the minimum internal cooking temp for poultry? | back 31 165°F for 15 seconds |
front 32 What is the minimum internal temp for ground beef? | back 32 155°F for 15 seconds |
front 33 What is the minimum internal temp for seafood? | back 33 145°F for 15 seconds |
front 34 What is the minimum internal temp for steaks? | back 34 145°F for 15 seconds |
front 35 What temp must reheated food reach? | back 35 165°F within 2 hours |
front 36 What is proper hot holding temperature? | back 36 135°F or higher |
front 37 What is proper cold holding temperature? | back 37 41°F or lower |
front 38 How should food be thawed safely? | back 38 Refrigeration, cold water, microwave, or cooking |
front 39 What thermometer must be used? | back 39 Metal stem probe thermometer |
front 40 How often should thermometers be calibrated? | back 40 Regularly and if dropped |
front 41 How long can food be held without temperature control (cold)? | back 41 6 hours if starting at 41°F or lower |
front 42 How long can food be held without temperature control (hot)? | back 42 4 hours if starting at 135°F or higher |
front 43 What must be used to prevent bare-hand contact? | back 43 Gloves, deli tissue, spatulas |
front 44 What is required for consumer advisories? | back 44 Disclosure and reminder for raw foods |
front 45 When must utensils in continuous use be cleaned? | back 45 Every 4 hours |
front 46 How high must sneeze guards protect? | back 46 14 inches above counter |
front 47 What is cross-contamination? | back 47 Transfer of harmful microorganisms |
front 48 How should ice be handled? | back 48 With scoop stored outside ice |
front 49 What is a variance? | back 49 Written approval to deviate from code |
front 50 What must be posted in establishment? | back 50 Food manager certificate |
front 51 What are the 3 steps of cleaning and sanitizing? | back 51 Wash, rinse, sanitize |
front 52 What is the chlorine sanitizer concentration? | back 52 50–100 ppm |
front 53 What is quaternary ammonium concentration? | back 53 200–400 ppm |
front 54 How hot must water be for hot water sanitizing? | back 54 171°F for 30 seconds |
front 55 How often must wiping cloths be stored? | back 55 In sanitizer solution between uses |
front 56 What must be air-dried? | back 56 All sanitized equipment |
front 57 What is required for dish machines? | back 57 Thermometer or gauge to verify temp |
front 58 What is the minimum hot water for dishwashing? | back 58 110°F |
front 59 What is the correct order in 3-comp sink? | back 59 Wash, rinse, sanitize |
front 60 What is required for sanitizer testing? | back 60 Test strips |
front 61 What must floors be made of? | back 61 Smooth, durable, easily cleanable |
front 62 What lighting is required in prep areas? | back 62 At least 50 foot-candles |
front 63 What must shield light bulbs? | back 63 Protective covers |
front 64 What prevents backflow? | back 64 Air gap |
front 65 What is required for plumbing? | back 65 No cross-connections |
front 66 How must garbage be stored? | back 66 Covered and removed regularly |
front 67 What prevents pest infestation? | back 67 Sealed openings and proper sanitation |
front 68 What must restrooms have? | back 68 Self-closing doors and handwash signage |
front 69 What is required for ventilation? | back 69 To remove grease and condensation |
front 70 What must be provided for employees? | back 70 Designated eating/drinking area |
front 71 What are TCS foods? | back 71 Foods requiring time/temperature control for safety |
front 72 Why is 41°F important? | back 72 Slows bacterial growth |
front 73 Why is 165°F critical? | back 73 Kills most pathogens |
front 74 What is the maximum cooling time? | back 74 6 hours total |
front 75 How fast must food cool from 135°F to 70°F? | back 75 Within 2 hours |
front 76 How fast must food cool from 70°F to 41°F? | back 76 Within 4 more hours |
front 77 What is the Big 6 pathogens? | back 77 Norovirus, Hep A, Shigella, Salmonella Typhi, E. coli, Nontyphoidal Salmonella |
front 78 What is food defense? | back 78 Protection against intentional contamination |
front 79 What is an imminent health hazard? | back 79 Significant threat requiring closure |
front 80 How often must food manager certification be renewed in Texas? | back 80 Every 5 years |