Chapter 4
Temperature danger zone
41F-135F
What is Integrated pest management (IPM)
Program that use methods to keep pests from entering an establishment
Two ways to sanitize a surface
Heat and Chemicals
What is the flow of food?
Path food takes through an establishment
What is a Pest control operator (PCO)?
Licensed professional who uses safe, up-to-date methods to prevent and control pests
Two methods to sanitize a surface
Soaking in solution
Rinsing,swabbing or spraying with solution
Which thermometer is used for liquids(soups,sauces,frying oil)
Immersion probe
Material Safety Data Sheets (MSDS)?
Sheets that list the chemical and its hazards, and how to handle it safely
Five steps to cleaning in order
1. Scrape
2. Wash
3. Rinse
4. Sanitize
5.Air dry
Someone must be _________ at all times to prevent Time and Temp Abuse
Monitoring and recording temp and time
Quants is short for?
Quaternary ammonium compounds
Three most common types of chemicals used to sanitize
Chlorine, Iodine, and quats
How many hours is food not recommended to stay in the temperature danger zone?
4
After how many hours should you clean a food contact surface?
4 hours