Miscellaneous Temperatures
Potluck I
Pest Control
Regulations & Standards
Potluck II
100
Cool from 135 degrees F to 70 degrees F in two hours; then from 70 degrees F to less than 41 degrees F in 4 hours.
What are the guidelines for proper cooling?
100
Needs to be 14” above the counter and extend 7” beyond the food
What is a sneeze guard?
100
Keep a clean kitchen
What is the best way to prevent pests?
100
This agency inspects all food except meat, poultry and eggs.
What is the FDA (Food & Drug Administration)?
100
Cold running water; Microwave; As part of the cooking process.
What are proper thawing methods?
200
50 to 70 degrees F
What is the temperature of a dry storage area?
200
Ice water bath, Ice paddle; Blast or tumble chiller; Ice or cold water as an ingredient
What is are proper cooling methods?
200
Deny pests access; Deny pests food & shelter and Work with a licensed Pest Control Operator to eliminate pests that have gained access
What are the 3 basic rules of an integrated pest control management program?
200
This agency regulates and inspects meat, poultry and eggs.
What is the USDA (US Department of Agriculture)?
200
I measure temperature of food or cooking surfaces.
What is a laser thermometer?
300
180 degrees F
What is the final rinse temperature of a heat sanitizing dish machine?
300
Milk; Eggs; Fish/Shellfish; Soy; Wheat; Peanuts/Tree nuts
What are the common food allergens?
300
We feed on garbage and animal waste. We spread pathogens, especially Shigella spp.
What are flies?
300
This agency investigates large outbreaks of foodborne illnesses and studies causes and control of disease.
What is the CDC (Centers for Disease Control)?
300
Nausea; Wheezing; Hives; Swelling of tongue, face or other body parts; Anaphylaxis
What are symptoms of an allergic reaction?
400
100 degrees F
What is the temperature for proper hand washing?
400
Ready to eat; Seafood; Whole cuts of beef/pork; Ground meats/fish; Whole and ground Poultry
What is the top to bottom order of shelf storage?
400
I live in dark, warm, moist places that are difficult to keep clean. I give off a strong oily odor.
What is a cockroach?
400
Ask for ID; Be professional; Cooperate; Take Notes; Use it as a learning experience; Make all necessary corrections.
What are things a manager should do before, during and after an inspection?
400
Large container of water and crushed ice; Stir well; Insert probe thermometer; Wait 30 seconds; Adjust dial to read 32 degrees F
What are the steps for ice bath calibration of a thermometer?
500
110 degrees F
What is the temperature of the water in a three bay sink?
500
I can be kept at room temperature until I’m opened; then I must be refrigerated.
What is an aseptic package - or an ultra high temperature pasteurized product?
500
I like comfortable, fluffy surroundings. I have teeth that can gnaw through cement, wood and metal. My urine glows under black (UV) light.
What are rodents (mice/rats)?
500
The science based information that provides recommendations for food safety regulations to be developed.
What is the FDA Model Food Code?
500
Assure; Look; Employees; Reports; Threats
What is ALERT - the acronym for a food defense program to prevent the deliberate contamination of food?
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