Facilitys and Equipment
If someone suggests you work with a licensed PCO, to what are they referring?
Pest Control Operator)
Most of the alcohol we drink is absorbed into our bloodstream through the ____.
small intestine
Which type of detergent is used to scrub hard-to-remove food from a pan?
abrasive
You are serving hot food without temperature control. What is the maximum amount of time the food can stay out before it must be discarded?
4 hours
If a TCS food is kept at 41º F and properly labeled and stored, it is good for how many days?
7 days
Unauthorized persons in your facility pose a risk to food safety, especially if they gain access to ____ or ____
storage areas, food prep areas
The only thing that truly sobers a customer up is the ____.
(liver and passage of time)
What are the four types of cleaners?
detergents, delimers, degreasers, and abrasive cleaners
You take out coleslaw from the refrigerator to serve at a buffet. It can stay out for up to 6 hours unless it reaches what temperature?
70º F
At the preparation step in the flow of food, what two issues are most likely to affect food safety?
time-temperature abuse and cross contamination
Why are vermin, bugs, and other pests such a threat to public health?
They carry harmful disease.)
Proof indicates an alcohol’s strength by dividing the proof by ____
2
What are the two methods of sanitizing food-contact surfaces?
heat and chemical
You are serving a plated dish to a guest. Where should you hold the dish?
at the bottom or edge
If you are thawing food by submerging it under running water, what temperature should the water be?
70º F (21º C)
If a wooden cutting board is used in your facility, it should be made from which type of wood(s)
(Nonporous hardwood, such as oak or maple)
A(n) ____ is not an acceptable form of ID. (
(school ID or birth certificate)
Where should sanitation occur when manually washing dishes in a three-compartment sink?
in the third sink
What is a sneeze guard?
A sneeze guard is the protective overhang found on self-service areas that protects food from contamination.
A container of baked beans is being kept hot for a graduation party. What temperature should it be?
135º F
What is the minimum temperature for sanitization using hot water?
171º F (77º C))
Offer customers foods that are high in ____ to help slow the absorption of alcohol into their bloodstream.
fat or protein)\
Non-food-contact surfaces must be cleaned to prevent the buildup of dirt and ____.
grease
You need to carry glasses from the kitchen to the dining room. How should you carry them?
in a rack or tray
How does the density of a food affect the way it cools?
The more dense a food item is, the longer it takes to cool.