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AI- Sanitation Quiz

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1. internal cooking temp for eggs served immediately




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2. at 55 degrees or lower sanitizers




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3. Food-bourne toxin-mediated infection




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4. internal cooking temp for ground meats




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5. viruses




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6. Aprons should be removed




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7. What is a TTI




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8. minimum internal cooking temp for fruits and veggies hot held for service / commercially processed ready to eat foods




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9. sanitation




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10. food bourne intoxications




Select the Question that corresponds to the displayed Answer.
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11. federal, local and state




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12. assigning specific equipment to different food types, using colored cutting boards, cleaning / sanitizing work surfaces, equipment and utensils after each task




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13. a system developed by Pillsbury that is designed to help pinpoint and eliminate the risk factors involved in food-bourne illnesses




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14. 165 degrees for 15 secs




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15. are foods associated with hepatitis A




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16. quats, iodine, chlorine, bleach




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17. is the first HACCP step: identify hazardous foods, look for potential situations, estimate risk, establish preventive measures




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18. when changing activities, after cleaning tables, handling chemicals, using the restroom... etc




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19. is the fourth HACCP step: set standards to use in the establishment




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20. reduce the quantity of food, ice water bath, ice wands, blast chiller / tumbler





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