Ciguatera Fish Poisoning
Give this one a try later!
Found in certain marine algae
Barracuda
Grouper
Jacks
Snapper
During Inspection
Give this one a try later!
, Ask for ID
Accompany inspector
Take Notes
Fix deficiencies immediately if possible
What is the seventh step in developing a HACCP Plan?
Give this one a try later!
Establish procedures for record keeping and documentation
Never Thaw Frozen Food
Give this one a try later!
at Room Temperature
Hemorrhagic colitis (Shiga toxin-producing Escherichia coli)
Give this one a try later!
Found in the intestines of cattle
Ground beef (raw and undercooked)
Contaminated produce
Physical Contaminants
,Give this one a try later!
Foreign Objects
Fresh Produce should _____ before storage
Give this one a try later!
NOT Be Washed
TCS Foods Max storage Temp
Give this one a try later!
41 F or lower
FDA Food Code issues
Give this one a try later!
Recommendations for restaurants and food service regulations at the
federal level
Roaches like
Give this one a try later!
, Dark, warm, moist places
After treatment with pesticides
Give this one a try later!
Wash, rinse and sanitize food contact surfaces
What constitutes an approved supplier
Give this one a try later!
One that has been inspected and meets all applicable local, state, and
federal laws
You should label all ready-to-eat TCS food that is prepped in-house and held longer
than
Give this one a try later!
24 hours
Cleaning Sanitizing Process
Give this one a try later!
Give this one a try later!
Found in certain marine algae
Barracuda
Grouper
Jacks
Snapper
During Inspection
Give this one a try later!
, Ask for ID
Accompany inspector
Take Notes
Fix deficiencies immediately if possible
What is the seventh step in developing a HACCP Plan?
Give this one a try later!
Establish procedures for record keeping and documentation
Never Thaw Frozen Food
Give this one a try later!
at Room Temperature
Hemorrhagic colitis (Shiga toxin-producing Escherichia coli)
Give this one a try later!
Found in the intestines of cattle
Ground beef (raw and undercooked)
Contaminated produce
Physical Contaminants
,Give this one a try later!
Foreign Objects
Fresh Produce should _____ before storage
Give this one a try later!
NOT Be Washed
TCS Foods Max storage Temp
Give this one a try later!
41 F or lower
FDA Food Code issues
Give this one a try later!
Recommendations for restaurants and food service regulations at the
federal level
Roaches like
Give this one a try later!
, Dark, warm, moist places
After treatment with pesticides
Give this one a try later!
Wash, rinse and sanitize food contact surfaces
What constitutes an approved supplier
Give this one a try later!
One that has been inspected and meets all applicable local, state, and
federal laws
You should label all ready-to-eat TCS food that is prepped in-house and held longer
than
Give this one a try later!
24 hours
Cleaning Sanitizing Process
Give this one a try later!
