Preparation
When using running water to thaw a food, what temperature must the water be?
70 degrees or lower
How often do you need to check food temps when holding?
4 hours
Name 3 of the 5 risk factors for foodborne illness
purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temps, using contaminated equipment, practicing poor personal hygiene
How many inches off the floor must tableware and utensils be stored?
six inches
Does cooking food to proper temperatures destroy spores and toxins?
no
How many hours can you hold cold food without temperature control?
6 hours
4 inches
What time and temperature must the water be if using heat sanitizing (not chemical) to sanitize dishes?
171 degrees for at least 30 seconds
Give two examples of when you need a variance.
What temperature must the water be when storing an ice cream scoop in water between uses?
135 degrees
What are the 5 requirements for a handwashing station?
running water, soap, a way to dry hands, garbage container, signage
Name 4 of the 6 factors the influence the effectiveness of chemical sanitizers.
concentration, temperature, contact time, water hardness, and ph
What temperature do you need to cook shell eggs that will be served immediately and for how long?
145 degrees and for 15 seconds
Would you re-serve this item or throw it out?
A washed and wrapped pear that has been in the vending machine for 8 days
re serve
Name 4 of the 5 steps to active managerial control.
identify risks, monitor, corrective action, management oversight, training, re-evaluation
What are the 5 steps of cleaning and sanitizing sufaces?
scrape or remove food from the surface, wash, rinse, sanitize, air dry
What are the steps for cooling TCS food (include temps and time frames)?
135 to 70 within 2 hours, then cool from 70 to 41 within the next 4 hours
Name 2 of the 3 exceptions to when raw, unpacked meat, poultry and seafood can be offered for self service
buffets or salad bars that serve food such as sushi or raw shellfish, ready to cook portions that will be cooked and eaten immediately, raw frozen, shell-on shrimp or lobster
Name the two mechanical devices that can prevent backflow.
double check valves and reduced pressure zone backflow preventers.
Name the three types of chemical sanitizers and the contact time for each.
chlorine, greater than or equal to 7 seconds, iodine and quats, greater than or equal to 30 seconds