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.
Dairy, 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.
When placing thermometers in the fridge they should be placed where?
Warmest part of the fridge/front.
The five steps for cleaning and sanitizing items in a three-compartment sink. (list in order)
What is 1. Rinse, scrape or soak. 2. Wash (110 degrees or higher). 3. Rinse. 4. Sanitize. 5. 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 re use 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.
Conduct restaurant and foodservice inspections in most states. They generally are trained in food safety, sanitation, and public health principles.
What are health inspectors?
A food handler will be wearing single-use gloves to assemble boxed lunches. When must the food handlers hands be washed?
Before putting on the gloves.
When allergens are transferred from food containing an allergen to the food served to the customer.
What is Cross-Contact or cross-contamination?
The three most common types of these are chlorine, iodine, and quaternary ammonium compounds (quats).
What are chemical sanitizers?
The temperature of the final sanitizing rinse on a high-temp machine must be what temperature?
180 degrees F.
Bacteria most commonly linked to foods such as raw meat, unpasteurized dairy products, and ready to eat foods, such as deli meat, hot dogs, and soft cheeses.
What is listeria?
What does FIFO stand for?
What is the danger zone?
41F to 135F
A products path through the establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.
What is the flow of food?