Food Safety
Cleaning and Sanitizing
Cooking Safely
Advanced HACCP
P5010
100
Always wash your hands with ______ and _______ water before and after handling food.
What is soap and warm water.
100
____, _____, and ________ is commonly referred to as the “three step method”.
What is wash, rinse and sanitize?
100
Cook food thoroughly to destroy harmful _______.
What is organisms or bacteria? *Use a thermomoter to check internal temperatures people!
100
A common way to visually follow a product through the production process is to construct a ____ ______.
What is a flow chart?
100
Food that was exposed to refrigeration failure may be salvaged under proper conditions. Contact ___ or the ____ ______ ________ for assistance.
What is PMA of the Army Veterinary Service?
200
Cooked foods must always be ______ from raw foods.
What is raw seperated?
200
Daily Double!!! QAC stands for this.
What is Quaternary Ammonium Compound?
200
Cooking termperature requirements for raw animal foods are based on the destruction of this organism.
What is Salmonella?
200
An action to be taken when the results of monitoring at the CCP indicate a loss of control is a ________ _______.
What is corrective action?
200
The temperature of the wash solution in manual ware washing equipment shall be maintained at not less than ____ degrees F.
What is 110 degrees F?
300
When in doubt, ________ ___ _________.
What is throw it out?
300
____________means the application of cumulative heat or chemicals on cleaned food-contact surfaces that, when evaluated for efficacy, is sufficient to yield a reduction of 5 logs, which is equal to a 99.999% reduction, of representative disease microorganisms of public health Importance.
What is sanitization?
300
Hamburgers should be cooked to 155 degrees F for 15 seconds or 158 degrees F for _________.
What is 158 degrees F for 1 second?
300
A max and/or min value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level teh occurance of a food safety hazard is called a ______ _______.
What is a critical limit?
300
Food bourne illnesses are syndromes acquired by the assumption of food contaminated by disease pathogens, micorbial toxins, or poisonous chemical substances. These illnesses are frequently subclassified as __________ or __________.
What is infections or intoxications?
400
Implementation and supervision of food safety practices to control risk factors by the person-in-charge is often called ______ __________ _______.
What is active managerial control?
400
The flow pressure of the fresh hot water sanitizing rinse in a ware washing machine may not be less than __ pounds per square inch or more than __ pounds per square inch as measured in the water line immediately upstream from the fresh hot water sanitizing rinse control
What is 15 and 25 psi?
400
Stuffed foods should be cooked to ______ degrees F.
What is 165 degrees F?
400
To conduct a planned sequence of observations or measurements to assess wheather a CCP is under control and to produce an accurate record for future use in verification is called __________.
What is monitoring?
500
The Sodexo food safety on-line training module that is required for new managers to complete in addition to Serv Safe is called ____ _______ ___________ and _________.
What is Food Safety Standards and Resources?
500
Oasis 146 must have a contact time of at least __ seconds per FDA Food Code.
What is 30 seconds?
500
Use a ____ ___ thermomoter for checking thin foods.
What is thin tip?
500
Daily Double People! Any point or procedure in a specific food system at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level is called a _______ _____ _____.
What is a critical control point?
500
This individual administers teh food service program for the Marine Corps which includes the procurement, storage, issue, accounting for the preparation and serving of food in appropriated fund messing facilities.
Who is the Commandant of the Marine Corps?
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