Day Dots
Food safety
Food safety
Sanitizer
Food safety
100

when do we change the day dot?

anytime something is opened

100

What do we store ox?

all fruits and veggies

100

Where can a vomit clean up kit be found?

Service Desk

100

How long do you hold the test strip in the sanitizer for?

10 seconds

100

How often do we clean the slicers?

every 4 hours

200

how many days does beef get?

5 Days

200

What can't you work with for health reasons and food safety? (symptoms)

lesions, boils, sores, infected wounds, fever, fever with sore throat, jaundice, and diarrhea

200

Cold foods have to be what temperature before going onto sales floor?

41 degrees

200

what is the acceptable range for sanitizer?

Acceptable range is 150-400 ppm

200

hot foods need to be what temperature?

135 degrees or higher

300

How many days does Charcuterie items get?

21 days

300

What symptoms can you work with?

vomiting, fever under 100 degrees, boils and lesions 

300

Control factor for RTE foods is no bare hand contact and......

frequent hand washing

300

How long do we soak wares in sanitizer?

60 seconds

300

name one of the two components do we need to know to determine if a product is TCS or non TCS

water activity or PH

400

When do we shrink an item?

a week after the day dot, when the date on the dot comes about

400

can you name one thing send super sick employees home now stands for?

salmonella, shigella, salmonella typhoid, e coli, hep a, norovirus

400

What do we worry about with dripping water in the cooler?

Listeria

400

What is sanitizer and what is it used for?

Sanitizer is Quaternary Ammonium, and used to reduce harmful bacteria
400

Bacteria reproduces in a method known as.....

binary fusion 

500

If an out of date day dot is present for a food safety walk what type of violation is it? general or critical?

critical

500

Can you name the 8 major allergens?

shell fish, fin fish, milk, eggs, soy, wheat, peanuts, treenuts, sesame seeds

500

Hair restraints are important to prevent what?

staphylococcus

500

What should the temperature of sanitizer be?

75-95 degrees

500

What temperature do histamines need to be?

40 degrees or below

M
e
n
u