Chapter 6
The category of food that should never touch raw meat, poultry, seafood, or their contact surfaces.
What is ready to eat food?
The way to properly hold dishes when serving to customers.
What is never touching the top or sides, only holding the bottom or stem?
The best tool to avoid bare hand contact with food.
What are tongs?
The best way to prevent back flow.
What is an air gap?
The temperature the final sanitizing rinse should be for dishes.
What is 180°F?
Two items that should never be used to scoop ice.
What are glasses and hands?
The reason temperature gauges are not reliable temperature readers.
What is because they only check external temperatures?
The reason hygiene procedures are put in place in operations.
What is to ensure staff are taking care of their personal hygiene and to prevent cross contamination?
The length tabletop equipment legs must be.
What is 4 inches?
How frequently the first compartment of a 3-bay sink should be cleaned.
What is every time is gets dirty or the suds are gone?
Four ways to safely thaw frozen food.
What is refrigeration, cold running water, microwave, or cooking it?
At self service areas, something customers should never be allowed to do.
What is reuse dirty plates or utensils to get more food?
The difference between being a proactive facility and a reactive facility.
What is proactive facilities prevent outbreaks whereas reactive facilities use corrective actions after the fact?
The 5 items a hand washing station must have.
What is hot and cold running water, soap, a way to dry hands, garbage, and signage?
The liquids that should fill the individual compartments of a 3-bay sink.
What is 1. Detergent and water 2. Clean water 3. Water and sanitizer?
The amount of time poultry has to be at 165°F to be considered safe.
What is 15 seconds?
Amount of time you can wait before needing to re-sanitize continuously used utensils.
What is at least every 4 hours?
Must have this on a menu if there are raw or under cooked food on it.
What are warnings or notices?
Definition of a cross connection.
What is a physical link between safe water and dirty water?
The 5 steps to properly clean and sanitize a surface.
What is remove bits, wash, rinse, sanitize, air-dry?
The maximum temperature of running water allowed to thaw frozen foods.
What is 70°F?
A feature vending machines should all have is food reaches below the temperature danger zone.
What is the ability to stop dispensing foods?
The 7 principles of H.A.C.C.P. in the books terms.
What is conduct a hazard analysis, determine critical control points, establish critical limits, monitor, corrective actions, verify that the system works, and record keeping?
Definition of backsiphonage.
What is when one area of a operation uses more water than another, creating a vacuum in the plumbing that sucks contaminants back into the water supply?
Definition of water hardness.
What is the amount of minerals that are in your water?