Keep It Clean
What is the definition of Cleaning?
Removing food & dirt from a surface
T/F A Restaurant has voluntarily shut down for a weekend due to a water interruption with their building. They are required to put up a suspension order.
False
When it comes to storage how high should shelving be off the floor?
6 inches
T/F It is not mandatory for a restaurant to ask a customer if they have an allergy before the take an order.
True
T/F All staff should be trained in the critical area of purchasing safe & reliable food.
False
How long should you scrub hands and arms with soapy water?
10-15 Seconds
There has been a power outage before service. You are able to keep your coolers running but your hoods and vents does not turn on. What do you do?
Stop all cooking.
Close for service or serve ready to eat foods with no cooking needed.
Who is responsible for determining when to and also applying pesticides in a facility?
When considering a new menu item, they realize the dish is best served rare. What must establishment do if they want to serve this dish?
Provide a Consumer Advisory; Disclosure & Reminder
T/F Someone has come into your restaurant claiming to be a Health Inspector. You can deny them entry if they refuse to show you proper identification.
True
If you are heat sanitizing manually what minimum temperature should your water be?
171°F
You noticed your dishwasher exhibiting signs of Jaundice. What could this be a sign of and how should you handle this situation?
A sign of Hepititis A & you need to ask them to go to a doctor and not come back to work until they are cleared.
Name 2 ways pest can make their way into your facility.
Through deliveries & any opening to your building.
Suggest menu items that they know does not contain the allergy.
Let the chef know about the customers allergy to prevent cross contact.
Confirm and deliver the allergen free dish to the customer.
The FDA recommends that regulatory authorities follow these 3 risks designations when inspecting an operation.
Priority Items
Priority Foundation Items
Core Items
What is a Delimer?
A type of cleaner that is used on mineral deposits & other dirt that other cleaners cannot not use.
There has been a flood in your street. And the water has reached into your Dry Storage. What do you do?
Toss out all contaminated ingredients & wash & sanitized all contaminated tools & equipment
1. Deny Access
2. Deny Food
3. Work with a Pest Control Operator
A customer has called your restaurant to report a foodborne illness the received at your establishment. Describe 2 appropriate responses.
Ask for contact information.
Ask when and what they have eaten
When they have gotten sick Complete a foodborne-illness incident report.
When remodeling their restaurant the owner started looking at Coving. What is Coving and is it necessary to have?
Coving is a curved seal edge placed between the wall & the floor. And it is required if using resilient or hard surface materials.
What is the PPM Concentration for Quat Sanitizer?
≤500
Name 2 imminent health hazard that might cause a health inspector to order an immediate suspension.
Significant infestation of Pest
Clear evidence of a foodborne illness outbreak related to the operation
What are 3 signs you have a roach infestation without seeing a roach?
Strong Oily odor
Droppings that look like black pepper
Capsule- Shaped egg casings
What are the big 9 Allergies
Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree nuts & sesame
When it comes to Active Managerial Control what are the 5 potential risks factors they must consider?
Purchasing food from unsafe sources.
Failing to cook food correctly
Holding food at incorrect temperatures
Cross contamination or using contaminated equipment.
Poor Hygiene