ss Chapter 1
What was chapter one about?
Food borne illnesses
What dose RTE stand for?
Ready To Eat
What was chapter three about?
How to handle food safely
What Was Chapter ten about?
Cleaning and Sanitizing
What is the order that you should fill sinks up?
Wash, Rinse, Sanitize
How many different types of contaminates are there ?
Three
What dose TCS Stand for?
Time and Temperature Controlled
How long should you wash your hands?
20 seconds
Whats another name for bleach?
Chlorine
Name the five steps of cleaning in order
Scrape, Wash, Rinse, Sanitize, Air dry
Name five TCS foods.
Eggs,Meat,Milk and Dairy,Poultry,Fish,Shellfish and crustaceans,baked potatoes,rice,beans and veggies,Tofu,or soy protein
What is another name for the health department?
State and local Authorities
When should someone be excluded from work?
When they show major symptoms and have major injuries
What are the three different types of chemicals used for sanitizing?
Chlorine
Iodine
Quats
How should you store glasses?
Upside down
What are ethe three types of contaminites?
Biological , Physical , Chemical
What are five ways food can become unsafe?
Time Temperature Abuse, Cross Contamination, Personal Hygiene, Poor Cleaning and Sanitizing, Buying from Unapproved Sources
When should someone be restricted from working?
When they have minor injuries and illness
What is the full name for Quats?
Quantanary Sanitizer
Dose the order matter when filling sinks up left to right or right to left in the following order ? Wash, Rinse, Sanitize
No
What are the non abbreviotion names for the three government agencies ?
Food and Drug Administration
United States Department of Agricultre
Centers for Disease Control
When is an illness considered an outbreak?
When two or more people have the same symptoms after eating the same food and after an investigation has occurred.
Single use gloves are required for everything but what?
Washing produce, and Handling RTE ingridients
What is the required temperature for a dishwasher?
180 degrees
When should you clean a food contact surface?
After use
Before working with different food
Any time contamination may have occurred
Every 4 hours at a minimum if in constant use