Preparation
Refrigeration, Running Water, Microwave, Cooking
What is ways to thaw food
Hold at 135' or higher.
What is Hot Food
What is Food Safety Management System
curved, sealed edge between the floor and wall
What is Coving
Detergents, Degreasers, Delimers, Abrasive Cleaner
What are Cleaners?
Seafood (fish, shellfish, crustaceans)
Steak/chops or pork, beef....
Commercially raised game
Shell eggs that will be served immediately
What is Food cooked to 145' for 15 seconds
Food on display can be protected from contamination by using a ...
What is a Sneeze Guard
Actively control risk factors for foodborne illness
What is Active Managerial Control
Equipment on legs that have to be at least 6"
What is Floor Mounted Equipment
The amount of sanitizer to water. Measured in parts per million
What is Concentration
Food must be offered to customers in a way that does not mislead or misinform them
What is Presentation
Hold food at 41' or lower. Label food with time you removed it from fridge and time it needs thrown out. Make sure food does not exceed 70'. Sell, Serve, Throw out within six hours
What is Cold Food
Take the appropriate steps to correct improper procedures or behaviors.
Hot/Cold water
Soap
Dry
Garbage
Singage
What is Handwashing Station
Final sanitizing rinse must be at least 180'
What is a High Temperature Machine
What is a Variance
Hold Dishes by bottom or edge
Carry glasses in a rack
Hold flatware by the handle
Avoid bare-handed contact with food
Use ice scoop or tongs to get ice
What is Service Staff Guidelines
System based on identifying significant biological, chemical, or physical hazards at specific points within a products flow.
What is a HACCP plan
Physical link between safe water and dirty water, which can come from drains, sewers or wastewater sources
What is Cross- Connection
Creating a master cleaning schedule, training staff to follow, monitoring the program to make sure it works.
What is a Cleaning Program
Menu includes TCS items that are raw of undercooked, such as animal products, you must note it on the menu
What is Disclosure
Chopped potatoes for soup may be handled with...
What is Bare Hands
Identifying when temperatures should be taken or how often sanitizer concentrations should be tested in a 3-bay sink.
What is Monitor
Mechanical device that prevents backsiphonage. Has a check valve and seals water supply line shut when water flow is stopped.
What is Vacuum Breaker
Scrape items before washing them
Wash
Rinse
Sanitize
Air-Dry
What is Manual Dishwashing