Cleaning and Sanitizing
Which way should utensils be facing when used for customers?
Facing downward with the handles up.
Name one symptom of foodborne illness.
diarrhea, vomiting, fever, nausea, abdominal cramps, or jaundice.
How long should washing your hands take?
20 seconds
What does TCS stand for?
Food requiring time and temperature control for safety.
How many inches does floor mounted equipment must be off of the floor?
6 inches.
Pete the busser poured some cleaner from its original container into a smaller, working container. What else does he need to do?
Label the container.
Name one of the big eight allergens.
Milk, soy, eggs, wheat, fish, crustacean/shellfish, peanuts, or tree nuts.
Should you have trimmed, short, and clean nails? True or False?
True
Name a TCS Food.
milk, meat, fish, baked potatoes, tofu, sliced melons, cut tomatoes, leafy greens, shell eggs, poultry, shellfish, heat-treated plant such as cooked rice, beans, and vegetables, sprouts, or untreated garlic and oil mixtures.
What are the most important food safety features to look for when selecting flooring; wall and ceiling materials?
Must be smooth and durable
What is the correct way to clean and sanitize a prep table?
Remove food from surface, wash, rinse, sanitize, air-dry.
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature.
Name one thing you should NEVER do while putting on gloves?
Blow into gloves, roll gloves to make them easier to put on, or never wash and reuse gloves.
Name a population that is a high risk population.
Elderly, pre-school age children, or people with compromised immune systems.
An operation has a buildup of grease and condensation on the walls and ceiling. What is most likely the problem?
The ventilation system is not working correctly.
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
4 hours.
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Biological toxins.
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handlers hands be washed?
A food handler left a pan of roasted turkey breasts to cool room temperature overnight. In addition to throwing away the turkey, what is an appropriate corrective action?
Make sure the food handler understands safe cooling practices.
Name one way how you can prevent pests.
deny pests access, deny pests food, water, and shelter, and work with a license pest control operator.
The temperature of the final sanitizing rinse on a high-temp machine must be what temperature?
180 degrees F.
What is one way to respond to a foodborne illness outbreak?
gather info, notifying authorities, segregating products, document the info, identifying the staff, cooperating with authorities, or reviewing procedures.
What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?
Tell the cook to stay home and see a doctor.
Name one way on how you would keep food safe.
purchasing from approved, reputable suppliers, controlling time and temperature, preventing cross-contamination, practicing good hygiene, or cleaning and sanitizing.
What is backsiphonage?
When an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply.