Texas State Food Safety updated
• Ground meats (aside from ground poultry products) must be cooked at least -
✓✓155 F (68 C)
• Eggs that will be hot held for services need to be cooked to -✓✓155 F (68 C) for
at least 15 secs.
• Food workers should avoid bare-hand contact with ready-to-eat food, unless -
✓✓That food will be an ingredient in a meal that is cooked to required temperature
• Regrigerated foods must be received at a temperature of -✓✓41 F (5 C) or lower
• If employees store medicine in the establishment, -✓✓it must have legible
manufacturer's label
• Frozen foods may be thawed in the microwave if the food will be cooked -
✓✓immediately afterward
• High moisture content, or water activity, can cause a food to require time or
temperature control -✓✓to keep it safe
• The food should be heated for no longer than an hour, followed by cooling,
regrigeration or freezing, and then cooking the food to its -✓✓minimum internal
temperature
• Managers can train employees to prevent deliberate contamination through
simple habits -✓✓like telling management if they notice anything unusual or
suspicious
• A toilet room for females must have -✓✓a covered receptacle for sanitary
napkins
• Backflow occurs when dirty water and potable (drinkable) water cross paths
within a plumbing system and the potable water becomes contaminated -✓✓A
good way to prevent backflow is to install an approved backflow prevention device
, • Handwashing sinks should be equipped with a mixing valve, which blends hot
water with cold water, or -✓✓a combination faucet to provide a water temperature
of at least 100 F (38 C)
• Food workers with vomiting or diarrhea must be excluded ( or sent home) from
food service establishments -✓✓These are common symptoms of foodborne illness
• A food manager must report a disease or illness to the appropriate regulatory
authority if an employee has been diagnosed with -✓✓Norovirus, Hepatitis A, E
coli. , any type of Salmonella, or Shigella
• If necessary, linens and packaged single-use items may be stored in a locker room
if they are in a cabinet. -✓✓No other food or ware items may be stored there
• Floor equipment that is not easily moveable should be either be elevated -✓✓6
inches (15cm) above the floor or sealed to the floor
• Hot water used to sanitized must contact the material or surface for at least -
✓✓30 secs to be effective
• Recalled food should be segregated and stored in designated areas -✓✓separate
from food or other items that could be contaminated
• Employees must be trained on how to properly measure the -✓✓concentration of
sanitizing solution for manual warewashing
• A variance is required if a food establishment cures or smokes food or uses
additives or other component (such as vinegar) -✓✓for preservation
• An employee is chewing gum when she arrives to her shift. under what
circumstance may the manager allow her to chew gum? -✓✓If she only chews the
gum in the break room
• FDA major food allergen groups -✓✓- milk,
- eggs,
- fish (bass, flounder, cod),
- Crustacean shellfish (crab, lobster, shrimp),
- tree nits (almonds, walnuts, pecans)
• Ground meats (aside from ground poultry products) must be cooked at least -
✓✓155 F (68 C)
• Eggs that will be hot held for services need to be cooked to -✓✓155 F (68 C) for
at least 15 secs.
• Food workers should avoid bare-hand contact with ready-to-eat food, unless -
✓✓That food will be an ingredient in a meal that is cooked to required temperature
• Regrigerated foods must be received at a temperature of -✓✓41 F (5 C) or lower
• If employees store medicine in the establishment, -✓✓it must have legible
manufacturer's label
• Frozen foods may be thawed in the microwave if the food will be cooked -
✓✓immediately afterward
• High moisture content, or water activity, can cause a food to require time or
temperature control -✓✓to keep it safe
• The food should be heated for no longer than an hour, followed by cooling,
regrigeration or freezing, and then cooking the food to its -✓✓minimum internal
temperature
• Managers can train employees to prevent deliberate contamination through
simple habits -✓✓like telling management if they notice anything unusual or
suspicious
• A toilet room for females must have -✓✓a covered receptacle for sanitary
napkins
• Backflow occurs when dirty water and potable (drinkable) water cross paths
within a plumbing system and the potable water becomes contaminated -✓✓A
good way to prevent backflow is to install an approved backflow prevention device
, • Handwashing sinks should be equipped with a mixing valve, which blends hot
water with cold water, or -✓✓a combination faucet to provide a water temperature
of at least 100 F (38 C)
• Food workers with vomiting or diarrhea must be excluded ( or sent home) from
food service establishments -✓✓These are common symptoms of foodborne illness
• A food manager must report a disease or illness to the appropriate regulatory
authority if an employee has been diagnosed with -✓✓Norovirus, Hepatitis A, E
coli. , any type of Salmonella, or Shigella
• If necessary, linens and packaged single-use items may be stored in a locker room
if they are in a cabinet. -✓✓No other food or ware items may be stored there
• Floor equipment that is not easily moveable should be either be elevated -✓✓6
inches (15cm) above the floor or sealed to the floor
• Hot water used to sanitized must contact the material or surface for at least -
✓✓30 secs to be effective
• Recalled food should be segregated and stored in designated areas -✓✓separate
from food or other items that could be contaminated
• Employees must be trained on how to properly measure the -✓✓concentration of
sanitizing solution for manual warewashing
• A variance is required if a food establishment cures or smokes food or uses
additives or other component (such as vinegar) -✓✓for preservation
• An employee is chewing gum when she arrives to her shift. under what
circumstance may the manager allow her to chew gum? -✓✓If she only chews the
gum in the break room
• FDA major food allergen groups -✓✓- milk,
- eggs,
- fish (bass, flounder, cod),
- Crustacean shellfish (crab, lobster, shrimp),
- tree nits (almonds, walnuts, pecans)
