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Sanitation cert.
| Question | Answer |
|---|---|
| Whatâs the purpose of food the safety management system? | Prevent food borne illness by controlling risks and hazards |
| Active managerial control | A managers responsibility to actively control risk factors for food borne illnesses |
| Corrective action | Example: having a chef continue cooking chicken breasts after seeing them cooked to an incorrect temp |
| Certified food safety | One way for managers to show that they know how to keep food safe |
| Best way to protect food from deliberate tampering? | Make it as difficult as possible for someone to tamper with it |
| Food handlers must wash hands after..... | Clearing tables |
| When may food handlers wear plain-band rings? | At any time |
| How should the temp of a shipment of sour cream be taken when it arrives at an operation? | Remove the lid of the container and put the thermometer stem into sour cream. |
| Cold food can be held intentionally without temperature control for how many hours as long as it doesnât exceed 70 degrees? | 6 hours |
| Safe method to thaw food | As part of the cooking process |
| 6 conditions bacteria needs to grow? | Food, acidity, temperature, time, oxygen, and moisture |
| Minimum temperature that must be maintained when holding hot soup for service? | 135 degrees |
| Which food item may be handled with bare hands? | Chopped carrots for stew |
| Correct way to store mood in between uses? | Hanging on a hook |
| What is the third step in cleaning and sanitizing a prep table? | Rinsing |
| In a heat-sanitizing dishwasher, what is the minimum temperature for the final rise? | 180 degrees |
| Grease and condensation buildup on surfaces can be avoided by.... | Ventilation |
| What needs to be used to prevent backflow? | Air gap |
| Where should kitchen trash containers be cleaned? | |
| In any area away from food storage or food prep area | |
| The effectiveness of chemical sanitizers can be limited by | Detergent residue from improper rinsing |
| Material safety data sheets | Informs employees of the hazards associated with the chemicals with which they work |
| What should be done before cleaning and sanitizing items in a three compartment sink? | Clean and sanitize all work surfaces and each sink |
| Correct temp for water that will be used for hot water sanitizing? | Atleast 171 degrees |
| FDA food code | A guidance document for local and state agencies to use in developing regulations |
| State or local regulatory authority | Enforces food safety in a restaurant or foodservice operation |
| Three components of active managerial control | Identifying risks, corrective action, and training |
| During hand washing, food handlers must scrub their hands and arms for atleast | 10 seconds |
| What should a manager do if a food handler reports having a sore throat and a fever? | Restrict the food handler from working only with food |
| Where should employees eat, drink, smoke or chew gum? | Designated areas |
| How long must shellstock tags be kept on file? | 90 days after the last shellfish was sold it served from the container |
| When should you inspect food after delivery? | Immediately before storing it |
| Ready to eat TCS food must be date marked if it will be stored for longer than | 24 hours |
| How long can TCS food be stored in a cooler at 41 degrees before it must be sold, served or thrown out? | 7 days |
| Cut melons should be stored at what temperature ? | 41 degrees |
| What is one factor that affects the growth of bacteria in food? | Acidity |
| How often must you check the temperature of hot food that is being held with temperature control? | Atleast every 4 hours |
| When preparing to wash dishes in a three compartment sink, what is the first task? | Clean and sanitize the sinks and drain boards |
| Outdoor garbage containers must be | Kept covered with tight fitting lids |
| Temperature danger zone | 41-135F |
| Symptoms of food borne illness | Requires health department notification |
| Foods associated with allergic reactions | Shrimp, shellfish, peanuts, tree nuts, dairy, soy(tofu), wheat |
| Habits that can contaminate food | Chewing gum, drinking, smoking, touching hair, personal hygiene |
| Hot holding equipment must hold at what degree? | 135 degrees or more, no reheating |
| Who should the manager go to for suppliers inspection reports to research to understand the basis of inspection? | GMP |
| Whatâs the difference between a thermocouple and a thermistor? | Technology inside |
| Who should a manager go to about making plans for construction? | Local regulatory agency |
| What type of emergency is a security threat? | Acts of nature |
| What type of thermometer can be used to monitor the temperature of the sanitizing rinse? | Maximum registering thermometer |
| Minimum water temperature for iodine to be effective in sanitizer at a concentration of 12.5 ppm? | 68F |
| Water used in hand washing stations must be | Drinkable |
| FDA inspects | Vegetables |
| Type of thermometer that can be used to monitor the temperature of the sanitizing rinse? | Maximum registering thermometer |
| The water in a high temperature dishwashing machine must reach atleast | 180F |
| When washing dishes in a three compartment sink, the water lighten and detergent solution in the first sink needs to be changed when the water becomes dirty or | When the duds are gone |
| Which type of thermometer can be used to monitor the temperature of the sanitizing rinse? | Maximum registering thermometer |
| Food items that are not in their original container, labeling guidelines do not require a label if | Contents are easily recognized |
| Why did the FDA create the alert took for restaurant and foodservice operations? | To help organizations develop food defense programs |
| In a 3 compartment sink, what is the minimum temp for the water in the first sink? | 110F |
| Thawing Foods is allowed outside the cooler if | The food is in flowing water at 70F and potable water |
| A sink that is correctly designed and installed has | Two air gaps |
| FAT TOM ( what bacteria needs to grow) | Food, acidity, temperature, time, oxygen, moisture |
| Immersion probes | Used for checking the temperatures of liquidsâsoups, sauces, and frying oil |
| Surface probes | Used to check the temperature of flat cooking equipment such as griddles |
| Penetration probes | Use these to check the internal temperature of food. Useful for thin food like hamburgers |
| Air probes | |
| The big six | Shigella spp. , salmonella typhi, nontyphoidal salmonella (NTS) , shiga toxin producing escherichia coli (stec) or e. Coli , hepatitis A , norovirus |
| What is the internal cooking temperature of game animals? | 145 degrees for 15 seconds |
| How often should food contact surfaces be cleaned and sanitized? | Every four hours |
| False finger nails and nail polish are | A potential physical contaminant |
| What is the final step in cleaning and sanitizing food surfaces? | Allow the surface to air dry |
| Foodservice chemicals have instructions on the label provided by who | Local regulatory authority |
| Which type of contaminant is the greatest threat to food safety? | Biological |
| When bacteria starts to die from a lack of nutritionist they change forms. To survive they: | Change into a spore |
Created by:
makaylaammons08