Temperatures
The miminum required holding temperature for hot food?
What is 140*F
Calibrate a thermometer a miminum of how many times a day?
What is a minimum of once a day
Sanitizer does this
What is reduce # of bacteria
Wash hands for a minimum of this time
What is 20 seconds
CCP stands for
What is critical control points
The required minimum cooking temperature for a turkey burger.
What is 165*F
Temperature a thermometer reaches when accurate
What is 32*F (within +/- 2*F)
Purpose of third compartment of sink in the dishroom
Must wash hands after what activity
What is touching raw meats
What is using chemicals
What is using the restroom
CCP in which food must reach a minimum of 165*F before serving
Left over pork being used tomorrow, this temperature must if reach prior to service?
What is 165*F
Thermometer must be inserted in this part of the meat
What is the thickest part
What is the name of the sanitizer used in your unit
What is Oasis 146: Multi-Quat
Must wear food-grade disposable gloves
What is handling ready to eat food without utensils
Time as a public health control is an option during this CCP
What is Holding
Order of premade salads and sandwiches coming, what temperature must they be?
What is 40*F or below
For accuracy of temperature, thermometer must remain stagnant for how long?
What is 15 seconds
What is 200-400ppm
My skin is turing yellow and I feel weak
What is jaundice
What is reportable illness
What is the critical control point that aids killing bacteria in food
What is cooking
Cooling steps are
What is 140 - 70 (2 hrs) then 70-40 or below (4 additional hours)
Type of thermometer that gives you surface temperature
What is infrared thermometer
Active ingredient in the sanitizer used in your unit
What is ammonia
6 Illnesses that require exclusion
Norovirus, salmonella (typhoidal and non-typhoidal), Shigella, E.Coli, Hep A, Entamoeba Hystolytica
Name 5 CCPs
Cooking
Holding
Cooling
Reheating
Receiving and storage
Personal Hygiene