Management Systems
HACCP
Pest Management
Dishwashing
General Cleaning and Sanitizing
100
Food should be purchased from here
What is approved reputable suppliers?
100
Identifying significan biological, chemical, and physical hazards at specific points within a product's flow through an operation
What is the HACCP approach?
100
Garbage cans should be cleaned in this manner to keep from attracting pests
What is cleaning the inside and outside frequently and away from food-prep and storage areas?
100
When machine dishwashing, the final sanitizing rinse must be done at this temperature.
What is 180 degrees fahrenheit?
100
Equipment should be unplugged before doing this.
What is cleaning and sanitizing?
200
A group of practices and procedures intended to prevent foodborne illness
What is food safety management systems?
200
The HACCP approach is specific to these.
What are each facilities menu, customers, equipment, processes and operations
200
This is what should be done with garbage as quickly as possible to avoid pest infestation.
What is be removed from prep areas?
200
This should be done to items before washing.
What is scrape, rinse, or soak items?
200
This should be done when food contact surfaces haave undergone 4 hours of constant use
What is clean and sanitize?
300
The four ways to achieve active managerial control in the operation
What are training programs, manager supervision, incorporation of standard operating procedures, HACCP
300
The processing method of curing food may require an HACCP plan along with this.
What is a variance?
300
This should be done with shipments that have pests or signs of pests.
What is refuse the shipment?
300
These are 2 guidelines for dish rack use.
What is use the correct dish racks and never overload dish racks?
300
This differs for each type of sanitizer
What is minimum contact time?
400
The purpose of a food safety management system
What is controls risks and hazards throughout flow of food
400
These should be evaluated when verifying that your HACCP plan works
What are monitoring charts, records, and hazard analysis?
400
A Pest Control Operator should be contacted if any of these 3 things are found.
What are feces, nests, and damage on products, packing and the facility itself?
400
These should be checked often on a machine dishwasher.
What are water temp and pressure?
400
This should be done after completely washing a piece of equipment
What is put it back together?
500
The 5 most common risk factors for foodborne illness
What are puchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene?
500
These are the 5 HACCP principles
What are Conduct hazard analysis, Determine critical control points, Establish critical limits, Establish monitoring procedures, ID corrective actions, Verify that the system works, and Establish procedures for record keeping and documentation?
500
These are the 3 rules of pest management
What are deny pests access to the operation, deny pests food, water, and shelter, and work with licensed Pest Control Operator?
500
These are the 5 steps for cleaning and sanitizing in a 3 compartment sink
What are wash or scrape, wash in first sink, rinse in second sink, sanitize in third sink, and air-dry on a clean sanitized surface?
500
These are the 5 and hows of sanitizing
What is scrape or remove food bits from the surface, wash the surface, rinse the surface, sanitize the surface, and allow surface to air-dry?
M
e
n
u