Facilities and Equipment
The height of the legs on a table-mounted piece of equipment.
What is four (4) inches?
Minimum hot water temperature for a hand washing sink.
What is 85°F?
Foodborne pathogens grow most quickly at what temperature?
What is between 70°F and 125°F?
The Danger Zone
1. Proper cold holding temperature
2. Proper hot holding temperature
1. < 41 F
2. > 135 F
Name the purpose of each basin of a three-compartment sink.
Wash, Rinse, Sanitize
Ceiling, floors, and walls must be smooth, nonporous, and easily _______________.
What is cleanable?
Explain Exclude vs Restrict regarding Employee Health Policy.
Restrict: Food employees may report to work but cannot work in food preparation operations; restricted job duties.
Exclude: Food employees may NOT report to work and should not return until symptoms have ceased for 24 hours or healthcare provider's note.
True or False
Raw eggs may be stored on the top shelf in the walk-in cooler.
False
Name the proper thawing methods.
What is 1. under refrigeration, 2. under running water at <70 F, 3. microwave, 4. thaw as part of the cooking process?
For high-temperature dish machines, the final sanitizer rinse temperature should be ____°F.
What is 180°F?
The height of the legs of floor-mounted equipment must be ____ inches from the floor.
What is six (6) inches?
Name the nine (9) allergens.
1. Soy, 2. Wheat, 3. Eggs, 4. Peanuts, 5. Tree Nuts, 6. Milk, 7. Fish, 8. Shellfish, 9. Sesame
True or False
Chemicals such as degreaser, dish soap, or bleach may be stored in the prep area as long as they are labeled.
False
Name proper cooking temperatures for poultry, seafood, vegetables, and ground beef.
Poultry 165 F, Seafood 145 F, Vegetables 135 F, Ground Beef 155 F.
For a Chemical Dish Machine, the chlorine sanitizer concentration should be _______ppm.
What is 50 ppm to 100 ppm?
The plumbing connection at the three-compartment sink
What is an air gap?
Conditions needed for bacterial growth.
F.A.T.T.O.M.
Food-Acidity-Temperature-Time-Oxygen-Moisture
H.A.C.C.P stands for _______________.
Hazard Analysis Critical Control Point
Explain the Proper Cooling Method time.
Cool food items from cook temperature to 70°F in two (2) hours, then cool from 70°F to 41°F in four (4) hours; totaling six (6) hours.
1. Proper hand washing should take ___ seconds.
2. Minimum time to scrub hands during proper handwashing technique.
1. 20 seconds
2. 10 seconds
Areas where a handwashing sink should be installed?
What is in the prep, cook, warewashing, and toilet areas?
Big Six Foodborne Illness bacteria and viruses.
What are Salmonella Typhi and Salmonella Non-Typhodial, Shigella, E. Coli, Hepatitis A, Norovirus
Explain proper date marking.
For food items stored over 24 hours, a date-marking label should be attached with the preparation date and seven (7) day discard date.
Proper reheat temperature for hot holding.
What is 165°F?
Explain how to set up a three-compartment sink after thawing poultry.
1. Wash, rinse, and sanitize all three basins, including the faucets and drainboards.
2. Prepare hot soapy water at 110°F in the first basin
3. Prepare the middle basin with clean water or leave it empty for spray rinsing.
4. Prepare sanitizer water in the third basin using the proper sanitizer concentration. Follow the manufacturer's instructions.