Chapters 1-3
Responsible for ensuring staff handles food safely.
What is a manager
Accuracy needed in thermometers while testing food.
What is +- 2 Degrees F
What should fresh meat be held at internally?
What is 41o F or lower
The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?
What is Corrective action
What type of smell may be a sign that cockroaches are present in an operation?
What is a strong, oily, or musty smell.
Value on the water activity scale needed for bacteria to grow
What is 0.85
What is 1.0
What is higher end
Person who can infect another person without feeling or showing signs of sickness
What is carriers
What methods can be used to thaw food safely?
What is Refrigeration, running water, microwave, or cooking.
What are the most important food safety features to look for when selecting flooring, wall, & ceiling materials?
What is Smooth & durable materials
In what type of places are cockroaches typically found?
What is dark, warm, and moist areas.
Making food difficult to tamper with.
What is a food defense program.
Used to check the temperature of flat cooking equipment (Ex: Griddle)
What is a surface probe
The gradual thawing of frozen food to prep it for deep-frying
What is slacking
An operation has a build up of grease & condensation on the walls & ceiling. What is the most likely problem?
What is the ventilation system is not working correctly.
What is the purpose of the FDA Food Code?
What is to serve as a model for scientific research.
Vomiting, diarrhea, jaundice, & fever while dealing with high risk populations
Reasons to exclude a food handler from an operation.
How should you avoid potential food safety hazards?
What is by using approved, reputable suppliers
What should you hold hot food at an internal temperature of?
What is 135o F or higher
If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?
What is Every 4 hours.
Based on the FDA recommendations, incorrect handwashing would be identified as which type of risk?
What is a priority foundation item.
Purchasing, prepping, cooling, and serving food are all steps in.
What method must be used to rotate food in storage?
Food on display should be protected by what?
What is a sneeze guard
If a server uses a wet wiping cloth for wiping counters, where must the cloth be stored between uses?
What is sanitizing solution
What is the most important way to fight the "forgetting curve"?
What is scheduling several short training sessions spaced out over time.