Mix of Six
The required minimum internal cooking temperature for ground turkey
What is 165*F?
A buffet with 8 items must have this many serving utensils
What is 8?
A line cook serves chicken that only reached 155 degrees because he was in a hurry to get the plates out
What is an example of failing to cook food correctly?
Floor mounted equipment should be this high off the floor
What is six inches?
Two methods of sanitizing
What are heat and chemical?
When cooling TCS foods, the temperature must go from 135*F to 70*F in
What is 2 hours?
A food server should avoid touching this part of the plate when serving customers
What is the top?
The acronym SOP stands for
What is standard operating procedure?
A grease and condensation build up on the walls of the operation is likely caused by
What is poor ventilation?
The temperature high temperature dishwashers must reach during the final rinse
What is 180 degrees fahrenheit?
Four acceptable ways to cool foods
What are ice water bath, blast chiller, ice paddle, and using ice as an ingredient?
Minimum holding temp for HOT food/Maximum holding temp for COLD food
What is 135 degrees and 41 degrees?
Identifying risks, corrective action, and training are all part of
What is active managerial control?
The only guaranteed way to prevent backflow
What is an air gap?
This must be done when chemicals transferred to a smaller working container
What is labeled with a common name?
The maximum water temperature allowed when thawing food under running water
What is 70 degrees?
The amount of time HOT and COLD food can be kept without temperature control.
What is 4 hours for HOT food and 6 hours for COLD food?
The acronym HACCP stands for
What is hazard analysis critical control point?
A handwashing station must include
What are hot & cold potable water, soap, a way to dry hands, trash can, and signage?
Five steps to clean & sanitize a prep table (or wash dishes in a three basin sink)
What are scrap the food, wash, rinse, sanitize, air dry?
The maximum amount of time PARTIALLY COOKED food can be heated during the initial cooking step
What is 60 minutes?
The temperature of food being held with temperature control must be checked at least
What is every four hours (can be every 2 hours to allow for corrective action)?
Three food safety programs that make up a Food Safety Management System (there are eight total)
What are personal hygiene program, food safety training program, supplier selection and specification program, quality control and assurance programs, cleaning and sanitation program, standard operating procedures, facility design and equipment maintenance program, pest-control program?
Pests in the operation can be controlled by
What is denying access, denying food, water and shelter, and working with a pest control operator (PCO)?
A master cleaning schedule must include
What should be cleaned
Who should clean it
When it should be cleaned
How it should be cleaned