Sanitation
What does sanitizing reduce?
It reduces pathogens on the surface to a safe level.
Parasites are commonly linked with what type of food?
Seafood.
George is getting ready to wash dishes in a three compartment sink, what should be his first task?
Clean and sanitize the sinks and drain boards.
Where should you purchase your ingredients from?
Reputable suppliers.
How long should you take to cool food from 135oF to 70oF?
Within two hours.
Food contact surfaces need to be cleaned and sanitized at what times?
Before working with different kinds of food.
What are the most common symptoms of a food borne illness?
diarrhea, vomiting, fever, nausea, abnormal craps, and jaundice.
Pete the buser poured some cleaner from its original container into a smaller working container what else does he need to do?
Label the working container with its contents
How does food become unsafe?
Holding food at improper temperatures.
How long should it take to cool food to cool from 70oF to 41oF?
Within the next 4 hours.
What is the correct way to clean and sanitize a food prep table?
Remove food from the surface then wash, rinse, sanitize, and air dry.
What is the most important way to prevent a food born illness from virus's2?
Practice good personal hygiene.
Which feature is most important for a chemical storage area.
Good lighting.
At what temperature do most food-borne pathogens grow most quickly?
Between 70oF and 125oF.
What does a blast chiller do?
Blast cool air across food at high speeds to remove heat.
If food contacts surfaces are in constant use, how often should they be cleaned and sanitized?
Every four hours.
What should handlers do to prevent food allergy's from being transmitted?
How should you dry item.
Air dry.
How does most contaminates of food happeneds?
When people cause the contamination.
When re-heating TCS food what internal temperature should it be at?
165oF
What is acceptable contact time when sanitizing food contact surfaces?
Soak the item in a chlorine solution for 7 seconds.
To prevent the deliberate contaminated of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know...
Whom to contact about suspicious activity.
What information should a master cleaning schedule contain?
What should be cleaned, when, by whom, and how.
What is the most important factor when choosing an approved food supplier?
It has been inspected and complies with the local, State and Federal laws.
At what temp. does commercially and packaged ready to eat food needs to be at?
At least 135oF