Chemicals
7 Steps of Sanitation
Food Safety Laws
Color Codes
General Knowledge
100

What chemical do we use in PKG?

Pink

100

How many times should you inspect while cleaning?

3 times

100

What does the FDA stand for?

Food and Drug administration

100

What are gray buckets used for?

Packaging Sanitation

100

What is the proper way to apply and rinse foam?

Bottom up- apply

top down- rinse

200

What should you do if you get extreme on your skin?

Immediately rinse it off for 10-15 minutes and report to management

200

How long should you rinse chemical for?

15-20 minutes


200

What does FSMA stand for?

Food Safety Modernization Act

200

Where do we use white tools?

Food contact surfaces


200

Name something you may find on your line during sanitation that you must report to either management or maintenance?

metal to metal, fraying belts, damaged belts, any other food safety risk

300

What chemical do we only use in RSTC?

Acid

300

Name 3 tools or methods you can use to inspect.

senses, flashlight, buddy inspector, mirror

300
Grace did not complete her daily PSM. Is she violating a food safety law?

Yes

300

Where do we use green brooms?

Pre- Fryer in processing

300

Why do we sanitize using the 7 steps of sanitation

To minimize the growth of micro organisms 

400

What is the correct concentration of quorum clear for food contact surfaces?

200-400PPM

400

What tip on my gun should I use when sanitizing?

Fan tip 

400
Audrie returns her line back to operational state without verifying it passed green ATP. Is she breaking a food safety law?

Yes.

400

Where do we use blue brooms?

Processing post fryer and packaging

400

What does T.A.C.T stand for? What do they mean?

Time, agitation, concentration, temperature. Effective cleaning.

500

What is the concentration of extreme to water in the portable foamer?

.75 extreme to 15 gal water

500

Name the 7 steps of wet sanitation

1. Prepare and dry clean

2. Pre-rinse & inspect with a flashlight

3. Apply cleaner & scrub/agitate

4. Rinse thoroughly and inspect with a flashlight.

5. ATP test

6. Apply sanitizer, final inspection

7. Reassemble and return to operational state

500

Describe what the AIB audit is and some things they may look for.

Annual audit. They are looking for any food safety outage (metal to metal, worn UHMW, rodent activity, WOW, webbing, housekeeping, etc etc). 
500

Name the colors of two jugs and what chemical we put into each.

Blue- Pink

Red- Acid

Brown- Extreme

500

What is the 36 hour rule?

If a line is down in processing for more than 4 hours but less than 36, a full 7 step sanitation must be completed on everyone pre-kill step. (dry areas are exempt)

M
e
n
u