which of these foods must be kept at 41

2. After that, they should be discarded. D. The food must sit on top of the ice. Keep hot food hot at or above 140 F. The Frozen Zone: Frozen food is normally held in freezers at -18 C/0 F (or lower). As a food service worker, it is important that you wash your hands. Senior Extension Educator and Team Leader, Food Safety & Quality. True or False False - 7 days Food can be stored near Purchasing food from unsafe sources. The best ways to cool foods rapidly include using an ice bath, transferring the food to a shallow pan, or dividing dense foods, like a casserole, into smaller portions. Diarrhea Frozen orange juice. Correct: Rejected. To further complicate matters, each type of microorganism has its own preferred growth temperature range known as minimum, optimum and maximum temperature. D. Use test strips What should you do, Remove the chemicals and tell your supervisor, What is the best way to get rid of roaches. Tell your boss, so he can call a licensed pest control applicator. Wash hands as often as necessary and do not touch ready-to-eat foods with bare hands. 140F D. Wearing long fingernails, if professionally manicured. The traditional definition of perishable foods has been revised over the years to reflect scientific and technological developments. How do the drawbacks of cotton compare with those of flax? One easy thing that can be done to prevent illness is to store food at the proper temperature. B. Theyre more discriminating at point of sale, seeking out food items from retailers they trust will deliver a safe and quality product. D. One capful of powdered detergent to one gallon of water Cold foods can usually be served for six hours as long as the food temperature stays below 70 F. However, if the temperature of cold food is not regularly checked, it should be discarded after four hours. C. 165F In writing, describe your position and concerns regarding each of these issues: offshore production; free trade agreements; and new production and distribution technologies. B. any fruit or vegetable that has been cut or chopped, processed foods in uncontaminated, sealed packaging, Every week, go through your refrigerator and throw out anything thats been in there for too long (, Keep your refrigerator clean when storing perishable foods. True or False. Equipment such as slicers should be cleaned and sanitized A. These are great for your Hashimotos disease diet. Leaving cooked food out too long at room temperature can cause bacteria to grow to dangerous levels and the food can become unsafe to eat. Correct: Food thermometers should be checked regularly for accurate temperature readings. Correct: Slick or slimy texture. WebFoods kept in cold holding must stay at or below 41F at all times. Hot foods must be cooked to a specific minimum temperature to reduce risks of bacteria and germs that can cause foodborne illnesses and food poisoning. Which is NOT a characteristic of acceptable fresh beef? The presence of large ice crystals on frozen foods means that it should be A. Scraped off prior to storage. What are some of the food contact surfaces that must always be washed and sanitized, Cutting boards, knives, utensils, and equipment. Skip to the beginning of the images gallery, How to Store Water for Drinking or Cooking, Proper Care and Handling of Fish from Stream to Table. Correct temperature (41F or lower) Hot or cold holding equipment may be required to store and display food during an event. prepared fresh fruits and vegetables served raw; salads and salad ingredients; cold meats and sandwiches; bread, toast, rolls and baked goods; garnishes such as lettuce, parsley, lemon wedges, potato chips or pickles on plates; fruit or vegetables for mixed drinks; The Danger Zone: TCS food is therefore at risk between 4 C and 60 C/40 F to 140 F. Refrigerated TCS foods should arrive at 41 F (5 C) or colder. Frozen foods should be received frozen solid. Dairy products are always inspected for A. Potentially hazardous food refers to any food that has milk or milk products in whole or in part -- such as eggs, meat, poultry, fish, rice, shellfish, edible crustacean, raw-seed sprouts, heat-treated vegetables and vegetable products and other ingredients in a form capable of supporting rapid and progressive growth of microorganisms, as per B. In this post, we look at the issue What Is Time/Temperature Control for Safety (TCS)? A restaurant that has prepared tuna salad can store it at 41 degrees F or lower for maximum or how many days? Correct: The food must be 41F or colder. For those reasons, consumers can find items like Parmesan cheese or packages of salami at room temperature in the grocery store. Some people make statements like, "The cheese was already fermented, so it is ok to sit out." You should be sure to: A. Explore our videos, webinars, and customer stories. Be sure to use clean knives, cutting boards, and serving trays and to wash your hands with soap and warm water for 20 seconds before handling food. Perishable foods broadly emphasizes the idea that food such as raw meat or produce eventually spoils, but without any connotation regarding safety. Pre-scrape off the leftover food, wash with soap and hot water, rinse with hot water, sanitize for 30 seconds and air dry. Gordon Culinary Pro, powered by meez, offers customers tighter control over recipe costing through a best-in-class culinary tool for their kitchen teams. Why non-perishable foods dont spoil as quickly, 17 Healthy Foods to Stock Your Refrigerator, 9 Evidence-Based Health Benefits of Almonds, Glycemic Index: What It Is and How to Use It. Any prepared food that falls in the temperature danger zone (41 F - 135 F) for more than four hours should be discarded. B. Which one of the following will keep the turkey safe for human consumption? Cold TCS foods should be received at 41 F or lower and the manufacturers instructions should be followed. The total cooling time cannot be longer than six hours. What can I do with leftover fish carcass? Correct: Move some of the food that is already cold into the walk-in cooler to make room. Dual-faced thermometer that has a range of 0-220 degrees F. How to calibrate a thermometer. Refrigeration slows the growth of spoilage bacteria, although they still grow in the refrigerator (6). A. The concept of danger zone explains the temperature range for safe food or food safety. Harmful microorganisms can grow to levels high enough to cause illness within four hours. Copyright 2022. So, while bacteria may be used in the cheese production process, the concern is that harmful bacteria can be introduced from a dirty cutting surface, knife, storage container, and your hands when the cheese is being sliced. What must be at hand washing sinks at all times? If the fridge is still at or below 40 F, or the food has been above 40 F for only 2 hours or less, it should be safe to eat. Microwaving only to be used if food will be cooked immediately after thawing. When you have an uncovered, infected cut or burn on your finger or hand, you can: A. True or False. Consumers are demanding TCS food items year-round at grocery stores, restaurants, and other outlets that provide ready-to-eat meals. This article explains whether you can put hot leftovers straight into the fridge. Get the Latest health news, healthy diet, weight loss, Yoga, and fitness tips, more updates on Times Now, How long can food be left out at room temperature? Perhaps, weve all been guilty of leaving foods out at room temperature a bit longer than it should be, then wondering whether its still safe to eat. Where are cleaning cloths kept when not using them to clean surfaces? Can I eat soy If I'm allergic to peanuts? A single bacterium doubles every 20 minutes in the right conditions, meaning it can multiply trillions of times in just 24 hours without proper attention to food safety. While not yet explicitly required by FSMA, temperature-monitoring digital data loggers simplify the process of assessing the condition and status of food products, which lets you react fast to changes in temperature or product quality, thus avoiding the potential setbacks of contaminated goods. The fridge isn't just a place to store leftovers. C. Raw chicken Seal areas where the roaches can hide and keep the establishment clean. Work with food that is ready to eat. Seeking accord. Live shellfish Receive oysters, mussels, clams, and scallops at an air temperature of 45F (7C) and an internal temperature no greater than 50F (10C). WebFood must cool down from 70 F to 41 F within in how many hours 4 hours Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be Which of the following times should you wash your hands twice? There are no suggestions because the search field is empty. Storing raw meat, fish and poultry or eggs separate and on the lowest shelves of the refrigerator. C. The food must be 41F or colder. What order should you use to wash dishes by hand. C. Presence of bad smells Leftovers must be heated to 165 F for at least 15 seconds within two hours. Required temperatures Cold TCS food must be received at 41F or below, except: Fluid milk and shell eggs must be received at 45F or below and cooled to 41F 135 F or above Question 4 30 seconds Q. Examples of perishable foods include (1, 2): Fresh fruits and vegetables are also considered perishable, as very few can be stored for long periods of time at room temperature. D. Temperature of 41F or colder B. The temperature danger zone has its name for a reason. Choose foods processed hygienically for safety - many fruits and veggies are best in their natural state, however, some foods simply may not be safe unless they have been processed. A. Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts. Bacteria, also known as germs or "bugs," grow anywhere between 40-140F and grow even faster at room temperature. WebC. As long as containers are washed, sanitized, and put away when finished. C. Stack the pans of meat on top of each other in the refrigerator. True Store dry food at a temperature between 50 and 70 degrees F. Raw chicken must be stored below ready-to-eat food, such as pumpkin pie, if it is stored in the same walk-in refrigerator. Generally, as storage temperature decreases, the lag phase extends and the rate of growth decreases. Use test strips to make sure the sanitizer is not too strong or too weak. Put the meat into a 6 inch deep pan and place in the refrigerator. The danger zone doesnt apply to most raw, uncut fruits and vegetables, because they dont grow bacteria as rapidly as other perishable foods. What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food? A. D. Vomiting SmartSense Cold TCS food must maintain a temperature of 41 F (5 C) or colder, while hot TCS food must maintain a temperature of 135 F (57 C) or hotter. While most fresh potentially hazardous food should be stored at 41F (5C) or lower, Live shellfish Receive oysters, mussels, clams, and scallops at an air temperature of 45F (7C) and an internal temperature no greater than 50F (10C). Provide clean tongs or individual toothpicks rather than guests handling food with their bare hands. Correct: A headache. If you are serving meat and cheese as part of a sandwich tray or a cheese board, keep temperature control in mind. It is used to kill germs with heat during cooking and to stop their growth by keeping the food hot or cold. Which step is NOT part of the three-sink cleaning process? Foods that are not marked or identified as required must be discarded. Food Thermometers: Essential for Food Safety and Quality. - Submerge sensing area in ice-water bath. A. Cherry-red color When bacteria have nutrients (food), moisture, time and favourable temperatures, they grow rapidly, increasing in numbers to the point where some can cause illness.". TCS Holding Temperatures. Cooking include thawing in the cooking process. Cold foods should be kept at a temperature of: answer choices 0 F or below. Hot food must be maintained at 135 or above. Meat (beef, pork, lamb) or poultry (chicken, turkey), Plant-based foods that have been heat-treated (cooked rice, beans, or vegetables), Sliced or cut fruits or vegetables (e.g. Smell for bleach Correct: The ice needs to be level with the food. A. Sanitation Support Services is a multifaceted company that seeks to provide solutions in cleaning, Support and Supply of cleaning equipment for our valued clients across Africa and the outside countries. In general, TCS foods have high protein levels, are less acidic, and contain moisture. What should the food worker do, Put the hot beans in a shallow layer no more than four inches deep, and refrigerate without a cover, Food must cool down from 70 F to 41 F within in how many hours, Why must cooked potentially hazardous foods such as cooked vegetables and fried chicken be kept hot until served, When using disposable gloves, how often do you need to change your gloves and/or wash your hands, You need to wash your hands and put on new gloves whenever the gloves get damaged or contaminated, What types of foods support rapid bacterial growth, Food that will not be cooked or reheated before being served to the customer, What is the minimum length of time that dishes and utensils need to be sanitized, Raw fish must be cooked to what minimum temperature, You are responsible for checking in an arriving food order. C. In front of food with late use-by dates. For this reason alone, managers and staff must be mindful of all of the points along the supply chain when and where TCS foods are at risk for time and temperature excursions. C. Wash pre-scraped dishes in hot water and detergent. Low pH foods are more acidic, and include pickles, jam, honey, and fruit. C. Slick or slimy texture Correct: Fresh, whole bananas. If using time only controls, its imperative to fulfill these minimum requirements: Clearly, a time alone strategy is prone to human error and thus is a riskier form of food safety control. If [perishable] foods are kept in this temperature danger zone for any period of time, disease and spoilage organisms will begin to grow, Powitz said. Cooking include thawing in the cooking process. An FSMS is critically important to help any food business to protect customers from food safety risks, including food poisoning or allergic reactions. C. Only for cold beverages; hot drinks may spill and cause burn injuries. D. Rinse cleaned dishes under hot, running water. Non-perishable foods lack some of these critical components, which means they dont spoil as quickly. Once established, they can divide [and multiply] in as short as 15 minutes.. Refrigeration thaw at a temperature of 41 or lower. Here are 14 reasons for constant hunger. You may be hungry all the time for several reasons, including diet, stress, or medical conditions. Most bacteria that cause foodborne illness grow well at temperatures between 41 to 135F (5 to 57C). Regularly monitoring and recording temperature during storage of TCS food is very important. The coronavirus pandemic has accelerated the digital transformation of the food service industry faster than anyone had ever predicted. The BEST way to check the strength of the sanitizing solution is to: A. Our website services, content, and products are for informational purposes only. Ready-to-eat food prepared on-site must be used within seven days if held at 41 F (5 C) or lower. It can be confusing which items need to be refrigerated and which don't. What is a good practice while working in food service? Correct: After each task. Once the number and severity of food recalls due to foodborne illness became more common as a public health issue, perishable foods were redefined as potentially hazardous foods (PHF) to acknowledge the new concerns. Hot and cold running water, soap, and single-use paper towels, Which of the following are ALL examples of ready-to-eat foods, Sandwiches, cut watermelon, bread, cold salads and ice, f you have a runny nose and a sore throat, the best thing to do is. Time alone, at ambient temperatures, may be used to control the safety of products, but requires great care and attention. Correct: In containers of sanitizing solution. There are four food temperature zones that are important to know: Fluctuation of temperature readily occurs during storage, transport and retail display, thus greatly impacting the growth of microorganisms. Temperature isnt the only factor that determines whether or how quickly food will spoil. Which of the following is NOT likely to cause foodborne illness? Grand Rapids, MI, Fuel for the Future National Nutrition Month 2023 Download the National Nutrition Month 2023 PDF This years theme is Fuel for the Future. Eating, This staple of the restaurant menu is a versatile customer favorite. After you use the restroom. Follow the guidelines below for storing food in the refrigerator and freezer. The food must be 50F or colder. The short time limits for home-refrigerated foods will help keep them from The following foods are considered PHF and require proper control of time and temperature: Milk and dairy products Eggs (except those treated to eliminate Wash hands for at least 20 seconds by scrubbing with soap and warm water, rinsing, and drying with a paper towel. WebPotato salad that has been prepared in-house and stored at 41 degrees F must be discarded after three days. Correct: The wound is covered with a water-resistant bandage and glove. Bacteria need moisture to grow, which is measured by water activity. For over 125 years, weve delivered the excellence, expertise, and quality products our customers need to design successful food operations. Correct: 50-100 ppm of bleach/chlorine. B. Bacteria, also known as germs or "bugs," grow anywhere between 40-140F and grow even faster at room temperature. Some cheeses and meats have a low moisture content, higher level of acid, have been smoked, or contain ingredients that help control bacterial growth. Fresh, whole bananas B. This temperature range is commonly referred to as the temperature danger zone,' Powitz told Healthline. Temperatures must be monitored and recorded for the cooking, cooling and cold holding processes to ensure the foods reach the proper temperature within the required amount of time and are held at the proper temperature. The following factors must always be considered when determining whether a food requires time/temperature control during storage, distribution, and handling to assure consumer protection: Time and temperature are closely related. As a general rule, food should always be cooked to 74 C/165 F (or higher) but must not drop below 60 C/140 F when being displayed or served. A bleach sanitizing solution usually consists of A. Also, you would need a food thermometer when serving potentially hazardous foods. Is it Safe to Store Food on the Porch or in the Garage During the Winter? Only in an authorized and designated hand wash sink, Cold potentially hazardous food must be maintained at what minimum temperature, How long can a ready-to-eat potentially hazardous food be stored in the refrigerator once it has been opened or prepared, For seven days if the food has been maintained below 41 F the entire time, The best way to destroy any harmful germs that may be present in foods is to, Hot, cooked potentially hazardous food must be maintained above what temperature, Potentially hazardous food should not be kept in the "Danger Zone" for more than. They should be stored at 1C to 3C (34C to 37F) in a walk-in refrigerator. One cup of bleach to one gallon of water Germs can be spread from a food service worker. Imagine that the historical society has asked your class to plan a fashion show, "Through the Ages." Small amounts of pathogens in TCS food are typically not a problem, but too many can cause foodborne illness. 4 . The almond is a popular tree nut that is loaded with important nutrients. All cooked foods need to be refrigerated (<5 C) or kept hot(>65C) in a bain-marie, a type of heated bath. Pre-scrape dishes, wash, rinse, sanitize and air dry. Before using any foods, check your refrigerator and freezer thermometers. Which of the following is the correct way to make or use a sanitize. SmartSense was created to use the power of the Internet of Things (IoT) to help our customers protect the assets most critical to the success of their business. 2 Frozen Food. The chef needs to use hand sanitizer between activities. If any chemical is transferred to a plastic spray bottle or a different container: You must properly label the container or spray bottle with what it contains, Monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on steam table, Potentially hazardous food that has been cooled needs to be reheated to what temperature, Which is the correct way to wash dishes, utensils and equipment, Pre-scrape wash, rinse and sanitize; then air dry, Cooked rice was left in the Danger Zone overnight. What is the difference between French onion soup and French coffee press. Let turkey cool on the counter for three hours before slicing and refrigerating. B. Always read the label and follow the package instructions for storage. A casserole made with ground beef must be cooked at least to an internal temperature of: A. Fish and poultry can be stored on self-draining ice but must change C. After each task. You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration, Which is the correct way to wash your hands. These bacteria grow rapidly at room temperature, and chilling food dramatically slows their growth (6). Which foods must be received at 41 degrees? C. To make the equipment look cleaner. Food safety standards take the characteristics of many different bacteria and other microbes into account (7). Working on the cook line can be busy. B. Why is first in, first out (FIFO)storage used? C. A headache 1. B. Correct: Pre-scrape, wash, rinse, sanitize, air dry. A. Gloves may be used for several tasks if carefully washed with soap and water. The lag phase of a microorganism depends on temperature; therefore, for a specific TCS product, the shelf life or use period required for safety may vary depending on the temperature at which the product is stored. These foods must be cooked to a safe minimum internal temperature to destroy any Correct: 165F. Where should raw poultry be place in a cooler? These foods contain a food source, like carbohydrates or protein, and moisture that bacteria need to grow. Breast milk minimises exposures to food-borne pathogens and protects them against infections. The refrigerator has no room to cool the meat you've just cooked. Bacterial growth between 41 degrees and 135 degrees causes foodborne illness. Call +1 (866) 806-2653 to speak with our experts or get started with a demo. A. Share your presentation with the class. You notice your glove is torn; what should you do? B. Peel and chop vegetables. This post is the second in our series about how grocers are dealing with the legacy of COVID-19 in a post-pandemic market. Hamburgers must be cooked to what minimum temperature? They are in the soil, air, water and the foods we eat. What is the problem with a chef cracking raw eggs and then touching cooked pancakes? Those allergic to (), Meadows Estate Syrah Oregon Wine French Soup Recipe . These foods should be stored at 40F or lower. The food needs to stay at this temperature for at least 15 seconds before serving. B. Soybean: Soybean agglutinin: SBA: 42. Cold TCS food, such as meat, must be received at 41F (5C) or lower, unless otherwise specified. Our experts continually monitor the health and wellness space, and we update our articles when new information becomes available. During this lag phase, the microorganisms assimilate nutrients and increase in size. A. Flavor For example, non-perishable foods, such as crackers, lack moisture; pickling reduces the acidity to a level where organisms will not grow; and hermetically-sealed vacuum packaging removes air, Powitz said. Food must pass through the temperature danger zone quickly to reduce the growth of pathogens. WebKeep foods 4C (39F) or colder, the safe temperature for refrigerated storage. A. In cupboards, well away from food. Any type of food can host contaminants, but some foods are better than others for the growth of pathogens. Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and Cut Melons WebCold foods should be kept at 40 F or colder. . Sanitation Support Services has been structured to be more proactive and client sensitive. Bid goodbye to wheat-based noodles with these vegetable based spaghetti, pasta types, High-fiber diet reduces risk of dementia: Study, Study: Check your medicine box; an ingredient in paracetamol can cause heart attack, Unintentional burnout - These habits could be draining you mentally, All cooked foods need to be refrigerated or kept hot in a bain-marie, Store perishable foods in the refrigerator within two hours of purchasing - or 1 hour if the temperature is above 90 F, Make sure that youre following these 10 food safety rules while handling, preparing and storing food, Prepare food only for one meal, as far as possible, Avoid contact between raw foods and cooked foods to prevent cross-contamination. Fresh herbs: Herbal plants like basil, thyme, and parsley lose some aromas and become drier in a fridge or freezer. Four Onion Soup A warm comforting dish, th (), QAQooking.wiki | The food must be 50F or colder. The proper temperatures for kitchen equipment are as follows: Proper storage best practices for TCS food include the following: When cooling foods, the FDA Food Code recommends a two-stage cooling process: Total cooling should not exceed six hours. C. Keep a box of tissue near your workstation. Which of the following is the best thing you can do as a food service worker to prevent spreading germs? Bacteria tend to grow in foods with a pH between 4.6 and 9.0. A food service employee with an open cut or wound on their hand may be permitted to prepare food if: A. Which food must be stored at or below 41 degrees? Food thermometers should be checked regularly for accurate temperature readings. You should: A. D. Fresh-looking appearance To prevent contamination from one food to another food. This, While dried pasta can last in your pantry for years, you may wonder exactly how long it keeps once it has been cooked. FRESH MEAT, POULTRY, FISH AND DAIRY PRODUCTS should be stored at 41F or lower. D. The wound is kept clean through proper cleansing. C. All of these are correct. The ice only needs to be under the food containers. Cheese can be formed by the addition of enzymes to milk or when specific bacteria grow in milk and produce acid which coagulates the protein. This article reviews how long. Some types of meat and cheese need to be refrigerated to ensure safety. Refrigerated TCS food should be stored at 41 F (5 C) or colder so that the internal temperature of the food maintains this temperature. When foods are frozen and kept at 0F (-17C) and below, molecules are slowed down so much that bacteria cant grow. WebTCS food is the type of food that needs careful monitoring of time and temperature to prevent bacterial growth that can cause foodborne illnesses. CLEAN. Frozen TCS food should arrive at 0 F (-18 C) or colder. Examples of pathogenic bacteria are E. coli, Salmonella, and Listeria. To make the equipment work better and last longer. melons, leafy greens, tomatoes), The kind and number of initial microorganisms present, The composition of the food (moisture, pH, acidity, nutrient content), The processing methods (heating, cooling, thawing, holding). D. 130F Once a TCS food has been cooked, it must be held at the correct internal temperature. Bacterial growth in ideal conditions happens rapidly: the number of bacteria can double every 15 to 20 minutes. For the best experience on our site, be sure to turn on Javascript in your browser. Our services ensure you have more time with your loved ones and can focus on the aspects of your life that are more important to you than the cleaning and maintenance work. But sometimes, you may find yourself looking at an item, thinking, where am I supposed to store this? WebWhat are the five general ways food becomes unsafe? Foods that need time and temperature control for safetyknown as TCS foodsinclude milk and dairy products, eggs, meat (beef, pork, and lamb), poultry, fish, shellfish and crustaceans, baked potatoes, tofu or other soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic-and-oil mixtures, and cooked rice, beans, and vegetables. Don't fool around with improper food storage. stay home as you may potentially get people sick. It is important to avoid lining the cooler shelves with aluminum foil because the foil, ServSafe Manager Chapter 7: The Flow of Food:, Servsafe Foodhandlers, Sanitation & Safety St, Chapter 18: Coronal Polishing and Sealants, Chapter 3 Contamination, Food Allergens, and. Place turkey into the refrigerator after it has been on the counter for two hours. Daily. The food should be kept in a pan no deeper than 2 inches. Raw C. Moved immediately into the freezer to keep from thawing. 3. All rights reserved. Kana parchment paper is certified food safe - meaning that its com (), Campbell's Condensed Homestyle Chicken Noodle Soup (940mg sodium per serving) Campbell's Chunky Chicken Broccoli Cheese with Potato Soup (890mg sodium per serving) Campbell's Condensed Beef with Ve (), The answer is not necessarily. They are separate foods and their allergen triggers are unrelated. Healthline Media does not provide medical advice, diagnosis, or treatment. Food reheated for hot-holding must reach an internal temperature of 165 within two hours.

Teacup Shih Tzu Puppies For Sale In Oklahoma, Battle Creek Enquirer Obituaries Today, Steve Miller Accident, Articles W