Clocking In
The Busser Works Here
What is Front of the House?
Poultry
What is 165F?
Wash, rinse and sanitize.
What is the proper order for washing dishes using a 3-compartment sink?
Coughing and sneezing while preparing cuisine does this.
What is contaminate the food?
Only a handwiashing sink is allowed.
Where should a food handler wash hands in the commerical sink?
Hospitals, schools and prisons are this type of food service.
What is Institutional?
Hot TCS food at a buffet.
What is 135F or higher?
In a 3-compartment sink, after you wish dishes you then...
Pesticides are an example of this.
What is Chemical Hazards?
This Federal agency ensrues consumers have truthful and informative labeling of products.
(FDA)
Professional Organization most likely associated with Food Service Establishments.
What is the National Restaurant Association (NRA)?
Internal temperature of a lamb Roast.
What is 145F?
Brand of Sanitizer
What has the least effect on cleaning?
These are 2 examples of a physical hazard.
To prevent shocks or being burned from electrical appliances.
What is keep electrical cords in good repair?
Who is the manager or supervisor?
Best way to defrost frozen food.
What is in the refirgerator/cooler?
Concentration, temperature, contact time, water hardness and PH Hardness
What are factors that influence the effectiveness of chemical sanitizers?
The most likely source of Hepatitus A? (Hint: there are 2)
What is shellfish and salads?
These restaurants are least likely to be well-known and familar.
What is a family establishment?
Responsible for Parties and Receptions with the Catering Department.
Who is the Banquet Chef?
in 2-stage cooking, cooked food must be cooled from 135 to 70F in this amount of time.
What is 2 hours?
These inform employees of hazards associated with chemicals.
What are Material Safety Data Sheets (MSDS)?
These microorganisms can be found in shellfish from contaminated water?
This means to be legally responsible.
What is Liable?