Health & Hygiene
What is 100 F?
The distance food must be stored off the floor.
What is 6 inches?
Temperature zone in which bacteria grows the fastest.
What is 41 to 135 F?
Tool used for measuring sanitizer concentration.
What is a test strip?
Single-celled microbes that cause most foodborne illnesses.
What is Bacteria?
Total time required for handwashing.
What is 20 seconds?
The best method to prevent backflow.
What is an Air-Gap?
Temp for the Ice-Point Calibration Method.
What is 32 F?
1st step required when setting up a 3CS.
What is washing the sinks & drainboards?
Two required actions during a food recall.
What is holding the product and labeling it with Do Not Use/Do Not Dispose?
Condition causing the yellowing of skin & eyes.
Frequency of Pest Control Service.
What is Monthly?
Proper reheating temp for a Breakfast Burrito.
What is 165 F?
The preferred chemical sanitizer used in the 3CS.
What is Quat Sanitizer?
Term for describing microbial transfer.
What is cross-contamination?
Name of the common bacteria found on hands, nostril, mouth, and hair.
What is Staphylococcus Aureus?
Sink used for disposing wastewater.
What is the service sink?
Maximum time for storing heavy cream outside the fridge.
What is 4 hours?
Target ppm for Quat Sanitizer.
What is 200ppm?
Term for describing the transfer of allergens.
What is Cross-Contact?
Methods to prevent bare-hand contact with RTE Food (Name 2).
What are gloves, tongs, or parchment paper?
Type of water ice must be made from.
What is potable water?
The maximum temperature for receiving milk & heavy cream.
What is 45 F?
Water temp required at the 3CS for washing & rinsing (California Only).
What is 120 F?
The Big-8 Allergens (Name all 8)
What are: Milk, Soy, Peanuts, Tree nuts, Fish, Shellfish, Eggs, Wheat?