Cooking Temperatures
Internal cooking temperature for ground turkey
What is 165?
The number of steps in the HACCP?
What is 7 steps?
The chef is allowed to taste test food only if they?
What is Use a clean sanitizer utensil each time they taste?
The most effective way to prevent pest problems.
What is to maintain a clean operation?
When the hostess is seating customers at a table with preset tableware, it is most important?
remove any excess tableware
Internal cooking temperature for ground beef
What is 155?
This step involves identifying potential food safety hazards in the operation, such as cross-contamination, improper cooking temperatures, or inadequate handwashing facilities.
Step 1: Hazard Analysis
Ground beef is required to be cooked to a minimum temperature of?
What is 155°F?
The best way to reduce pests in an operation.
What is hire a Pest Control Operator (PCO)?
Mop water may be disposed of in?
What is the utility sink?
Internal cooking temperature for a hotdog that will be hot held for service on a roller.
What is 135?
These are specific points in the food handling process where control can be applied to prevent, eliminate, or reduce identified hazards to acceptable levels.
What are Critical Control Points (CCP)?
The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F.
How much more time does the chef have to cool the stew to 41°F?
What is 5 1/2 hours?
When eliminating pests, several options are acceptable except?
What is, tracking powder?
The restaurant got very busy and the employees stacked the dishes in the dishwasher on top of
each other to get more dishes washed quickly. What is the best reason this is not allowed?
What is, the water and sanitizer does not hit all of the surfaces?
Internal cooking temperature for a salmon filet?
What is 145?
This step involves regularly checking and recording data related to critical parameters such as time, temperature, pH level, or sanitation practices.
What is step 4, Monitoring?
The Food Manager has cooled the leftover macaroni and cheese to 70 degrees in 3 hours and 41 degrees in an additional 2 hours. Was a mistake made?
What is Yes, no more than 2 hours is allowed to reach 70 degrees?
An employee notices some gnaw marks on food in dry storage, droppings, and grease marks along the base of a wall. They report these to the Food Manager who recognizes these as signs of?
What is rodent activity?
The five steps to a manual ware washing sink in order are?
What is, scrape, wash, rinse, sanitize, air dry
A pork roast must reach 145 for how long?
4 minutes
These are the 7 steps in any Active Managerial Control System.
1. ANYLIZE
2. DETERMINE CCPs
3. CRITICAL LIMITS
4. MONITOR
5. CORRECT
6. EVALUATE
7. DOCUMENT
What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken, and spices?
What is 165 degrees?
A pest infestation is found in a facility. After resolving the problem, the Food Manager should establish procedures for?
What is training employees on finding signs
When reducing microorganisms to a safe level on a food contact surface, this is known as?
What is, sanitizing?