don't mess with THE DANGER ZONE
26. receive or deny, vegetables with ice crystals
deny, ice crystals hint at it being brought through the danger zone
25. how often should you check the temperature of a product
every 2 hours (serv safe says 4)
54. when should you change a sanitizer
when its dirty or when the concentration is too low
48. what are the three sinks in order
wash, rinse, and sanitize
31. what does FIFO stand for
First In First Out
29. accept or deny live crawfish 46 F air temp
deny (45 F max)
24. how do you prevent cross contamination
use separate equipment, clean and sanitize, prep food at different times, buy prepared food
50. what is backflow
when dirty water flows back up the faucet/hose
49. true or false: handwashing stations can be used to wash dishes if the designated dish washing sink is occupied
false, you must always use the designated dish washing sink to clean your dishes
15. what are the four types of pathogens
viruses, bacteria, fungi, and parasites
42. when hot holding a food what is the minimum temperature
135 (57C) or higher
32. true or false, you should bring out all of the food that you are going to make for the day
false, you should only bring out what you can make in one serving
55. what are the three types of chemical cleaners
chlorine, iodine, and Quats
52. what are some possible health hazards in the kitchen
electrical power outages, fire, flood, and sewage backup
16. what are the 6 food born illnesses
non-typhoidal salmonella, salmonella typhi, e-coli, shigella, hepatitis-a, and norovirus
36. when should you remove ROP fish from its packaging if the label states "must remain frozen until use"
before thawing under refrigeration, before or immediately after thawing under running water
23. what is the flow of food
purchase, recieve, store, prep, cook, hold, cool, reheat
51. what are the requirements of an indoor trash container
it must be leak proof, waterproof, pest proof, easy to clean, and covered when not in use
60. when disposing of chemicals, what are the two requirements that you must follow
the instructions on the label, and the local regulatory requirements
40. when should customers be informed about ingredients in dishes
when it is a big 9
37. when cooking food what must you check for in terms of TCS food (hint: think of the two T's in FATTOM)
you must check if it reached the required internal temperature, and you must hold that temperature for a specific amount of time depending on the food
35. safe or not safe practice: setting a frozen steak out on the counter to thaw
NO it is not a safe practice
57. how long do you have to leave dishes to soak in sanatizer
it varies depending on the sanitizer but ours is 20 seconds
53. what is the most common sign of rats
rat droppings
59. true or false: you should always keep the chemicals near the prep table for easy clean up after work is finished
FALSE, keep chemicals away from the food prep areas