Cleaning and Sanitation
Stable,Safe to use and Noncorrosive
The internal temp cold TCS food needs to be held
41F
What is a thermometer used for?
To check the food's internal temp
Food equipment must be
-Nonabsorbent
-Easy to clean
-Durable
-Resistant to damage
What is a foodborne illness?
A disease transmitted to people through food
The sanitizing method where it is immersed for 30 seconds?
Hot Sanitizing
The reason you never should use a glass to scoop ice?
It will break
What should you do to protect food from contaminants?
Cover food and install sneeze guards
NFS mark
ETL Sanitation mark
UL EPH classified mark
How many challenges are there?
7
Steps to clean and sanitize
Scrape,Wash,Rinse,Sanitize and Air dry
When serving food, How many utensils should be available?
As many as food is available
The correct way to handle dishes and glassware
Hands not on food or where food/drink will be
How often should you clean dish washing machines
As often as necessary
What are the biological contaminants?
1-Bacteria
2-Viruses
3-Parasites
4-Fungi
The Temp a High temperature machine needs to be
At least 180F
When holding TCS food for service, How often should it be checked?
Every 4 hours
You should never re-serve these items
-Food returned by guest
-Uncovered condiments
-Uneaten bread
-Plate garnishes
The height floor mounted equipment must be
6 inches high
How many factors are there for foodborne illnesses
5
What should the 3 compartment sink have
1-Detergent and water at 110F
2-Clean Water
3-Water and sanitizer
What does HACCP stand for?
Hazard Analysis Critical Control Point
What should you do to keep vending machines safe
Check product shelf life daily
When should you contact PCO
When you see Feces,Pests or Damage to products,packaging and the facility itself
What is the definition for Time-temperature abuse?
When food has stayed too long at temperatures good for pathogen growth