So Fresh & So Clean
What is the 3rd compartment for in a three-compartment sink?
What is sanitizing
A hand washing station must have?
Soap dispenser (with soap), air dryer or paper towels, trash container, handsink in good working condition and accesible.
True or False: Cooking destroys viruses
False
TCS
What is Time/Temperature Controlled for Safety (Foods)
What is the most common symptom of an allergic reaction?
What is difficulty breathing
How do you prevent cross contamination?
What is ensuring workstations, cutting boards, equipment & utensils are cleaned and sanitized
What is the receiving temperature for cold foods?
What is 41F degrees or below
What is the maximum internal temperature for holding cold TCS foods?
What is 41 degrees
HACCP
What is Hazard Analysis Critical Control Points
What kind of jewelry is a food handler permitted to wear in the kitchen?
What is a plain wedding band
The dish machine will show a minimum temperature of ____ when in the wash cycle
What is 150F
What is the proper receiving temperature for eggs & egg products?
What is 45 degrees or below
What is the minimum internal cooking temperature for poultry?
What is 165 degrees
A.L.E.R.T
What is Assure-Look-Employees-Reports-Threat.
What is the proper way to store utensils?
What is with the handle up
For a high temperature or heat sanitizer the machine will show a minimum temperature of _____when in the rinse cycle
What is 180F
What are the proper cool-down stages, temperature & time?
What is
from 140 to 70 degrees within 2 hours
from 70 to 40 degrees or below within 4 hours
What is the minimum internal cooking temperature for ground pork?
What is 155 degrees
FAT TOM
What is Food-Acidity-Time-Temperature-Oxygen-Moisture.
How long are we required to keep shellfish tags?
What is 90 days after the container has been emptied
How is sanitizer concentration measured?
What is Test Strips, parts per million (PPM)
What is the proper food storage in the walk-in cooler?
What is
Ready-to-eat food
Seafood
whole beef & pork
ground meat & Fish
poultry whole and ground
What is the minimum internal temperature food must reach when reheating for hot holding?
What is 165 degrees within 2 hours
SDS
What is Safety Data Sheets
What are the two ways and temperatures for thermometer calibration?
What is
The ice method @ 32 F
The boiling method @ 212 F