Preparing, Cooking and Serving
What is not an approved thawing method?
In a stainless steel pan placed on the counter.
What is the purpose of ventilation?
To removed dust, grease, humidity, heat, smoke, odors and vapors.
Signs of rodent infestation include what?
Rub marks along the wall/ bulkheads.
Are open toed shoes recommended for wear in a work environment?
No.
Home canned foods have been associated with what disease?
Botulism.
What is in minimum internal temperature for cooking poultry?
165ºF for 15 seconds.
Table mounted equipment must have a clearance of how many inches?
4.
Can you use pesticides while the facility is open and employees are present?
No.
Where should first aid kits be kept?
Easily accessible and in clear view of all employees.
What are the 3 recommended sanitizers for use in a food establishment?
Chlorine
Iodine
Quats
Is thawing at room temperature authorized?
No.
What is the best method for protecting water supply from backflow?
An air gap.
Are only certified pest control operators authorized to disburse pesticides?
Yes.
What are the 3 keys to a safe working environment?
Training employees
Eliminating hazards
Providing proper PPE
Can ultra-high pasteurized foods NOT aseptically packaged be held at room temperature?
No.
What is the minimum internal temperature for cooking hamburger patties?
155ºF for 15 seconds.
What is the definition of cross contamination? (Regarding Potable Water)
A physical link through which contaminates from non-potable sources can enter the potable water supply.
What is the best method to control pests in your facility?
Cleaning the kitchen daily.
Where should SDS be kept?
In a location accessible to all employees.
What are 3 barriers to a good HACCP plan?
Employee turnover
Communication
Frequently changing menus and procedures
When cooling TCS foods, you need to reduce the temperature from ___ to ___ within 2 hours.
135ºF to 70ºF
Lighting above food prep areas must be what?
Shielded
Coated
Shatterproof
Flies are known to carry what diseases?
What are the 3 types of fire extinguishers?
How many HACCP principles are there?
7.