FAQ’s

Also known as food poisoning, it’s any illness resulting from the consumption of contaminated food.

Often referred to as an agent of disease, a disease producer, infectious organisms, infectious biological agents and germs, pathogens cause disease and illness to its host.

A virus is a form of a pathogen that multiplies inside the living cells of organisms.

TCS Food means Temperature Control for Safety Foods. In other words, how long, where and at what temperature foods must be kept in to keep it safe.

Time-Temperature Abuse is when food items stay too long at temperatures that are ideal for pathogen growth.

The Temperature Danger Zone is the temperature at which bacteria can multiply rapidly. Temperatures ranging between 41^oF and 135^oF)

Call your local Department of Health

Cross-contamination is when bacteria from one food item are transferred to another food item often by the way of unwashed cutting boards, countertops, knives, utensils and unwashed hands.

Most home cooks do not wear food handler gloves however it is a good practice. You should definitely wear gloves if you have artificial fingernails, are wearing nail polish, have dirty, unsmooth fingernails, have a cut, abrasion, rash or burn on your hand and always if you are sick.

To cool a big pot of soup or any large quantity of hoot food you should use one or a combination of the following methods:

• Place food in shallow containers

• Separate food into smaller portions

• Use an ice bath and stir frequently

• Use containers that facilitate heat transfer

When defrosting potentially hazardous foods, use one of the following methods:

• In the refrigerator

• Under cool running water

• Microwaving

• Cook directly from frozen

Your refrigerator’s temperature should be between 38^oF and 41^oF

Kitchen sponges harbor lots of bacteria and should be sanitized on a daily basis. You can put your sponge in the microwave for 1 minute or simply throw your sponge in to the daily dishwasher cycle.

The most economical way to sanitize cutting boards and utensils is to wipe down washed items with full strength vinegar.

This varies by state, but a good rule of thumb is twice per year

Many states allow Internet access to all restaurant health inspections while other states have limited access.

Critical violations are those that directly contribute to food contamination or food borne illness. Violations such as poor temperature control or improper cooking can create environments that cause bacteria to grow, which puts the consumers at risk for foodborne illness.

These violations are not directly related to the cause of foodborne illness, but if uncorrected, could impede the operation of the restaurant.

The Letter Grade System is a health inspection grading system being used in Los Angeles and New York City. An inspected restaurant must hang their grade (A,B or C) in their front window. The intent of the system is to:

• Give consumers easier access to information about sanitary conditions in restaurants.

• Improve restaurants food preparation practices.

• Reduce restaurant-attributed foodborne illness.

ServSafe is an accredited Food Safety and Sanitation program recognized by the National Restaurant Association.