AMC
Find and Document the potential foodborne illness risk.
Identify Risk
You can adjust the thermometer to assure its accuracy.
Calibration Nut
what type of water is used to cook and clean with.
potable water
Food service equipment must meet certain stands put in place by what organization.
American National Standards Institute (ANSI)
Waste and recyclables must be stored away from food and food contact surfaces.
Designated area
Take the appropriate steps to correct improper steps.
Corrective Ation
The mark on the stem that shows sensing area.
Dimple
A reverse flow of contaminants through a cross-connection.
Backflow
A set of step by step instructions to help workers
Standard operating procedures (SOP)
Must be leak proof, water proof, & pest proof.
Indoor containers
Periodically assess the system to assure it is working correctly & effectively.
Re-evaluation.
Used to check tempature of flat cooking surfaces.
Surface Probe
Physical link between safe and dirty water.
Cross-Connection
Floor mounted equipment needs to be _____off the floor.
6 inches
These must be placed on a smooth, durable, and nonabsorbent surface.
Garbage Containers
As a manager, you must be able to show that you know what to do to keep food safe.
Demonstration of knowledge
A device that monitor both time and temperature.
Time Temperature Indicator (TTI)
A mechanical devise that prevents backsiphonage
Vacuum Breaker
Covering your mouth when coughing is?
Good personal Hygiene
Lighting intensity
Notices must be provided to customers if you serv raw or undercooked food.
Consumer Advisories
How should uncooked food be stored in a cooler.
Lowest cooking temperature on top and highest on the bottom. 135 degrees to 165 degrees
Final rinse temperature of a dish machine.
180 degrees
System that identifies biological, chemical, and physical hazards within a products flow.
Hazard Analysis Critical Control Point (HACCP)
Deny food water and shelter
Pest prevention