Temperatures
Poultry
Stuffed foods
Dishes with pre-cooked TCS foods
What is 165?
These items need to be at a handwashing station.
What is potable water, soap, single use towels, clock, waste basket and sign?
Bones of fish
Hair
Staples
What is physical contaminates?
This process takes 10-15 seconds
What is handwashing?
This is what HACCP stands for.
What is Hazard Analysis Critical Control points?
Pork chop
What is 145?
The distance shelving needs to be off the floor and off the walls.
What is six inches?
A reaction between pewter pictures and acid.
What is toxic metal poisoning?
After prepping chicken
After touching their face
After eating
After vaping
Before putting on gloves
What is when to wash your hands?
This is the first step of a HACCP plan.
What is Hazard Analysis?
Broccoli
What is 135?
How trash containers (dumpsters) need to be outside
What is with tight fitting covers on a non-absorbent surface?
Cooked vegetables
Meat products
Milk
What is Bacillus cereus?
This needs to be done to hair and beards.
Wearing hair and beard restraints?
A cook takes the temperature of rice on a steam table and it reads 120. He heats it back above 135 and puts it back. This is an example of?
What is corrective action?
Mozzarella sticks
What is 135?
A physical link between safe water and dirty water.
What is a cross-connection?
Incorrectly canned food
Reduced-oxygen packaged (ROP) food
Untreated garlic-and-oil mixtures
Temperature-abused vegetables, such as baked potatoes
What is botulism?
Restrict or Exclude:
The food handler has persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose or mouth/
What is Restrict?
Shellfish tags are filed away for 90 days. What part of the HACCP plan is this?
What is record keeping?
Lamb
What is 145?
Lighting on food prep areas.
What is a minimum of 50 foot-candles or 540 Lux?
Barracuda
Grouper
Jacks
Snapper
What is ciguatera fish poisoning?
This is the most risk of contaminating food.
What is hands as a vehicle for cross contamination?
Smoking for preservation
Shellfish from a display tank
Packaging Juice
Reduce oxygen packaginf onsite
What is things that require a variance/HACCP plan?