SS Chapter 1
Name a type of poultry besides chicken.
Quail, Turkey, Duck, Goose, Emu, Ect..
What surfaces do not need to be cleaned?
Surfaces that do not touch food
When do you clean and sanitize?
Before, During, & After
How many ppm of bleach do we use?
100ppm
What does PPM stand for?
Parts Per Million
What does FDA mean?
The Food and Drug Administration
What are the 3 chemicals you can use to sanitize?
Chlorine (Bleach), Iodine, & Quat (Quatanery Sanitizer)
Reduces pathogens on a surface to safe levels
How many People, who have eaten the same food and have the same symptoms, does it take to be an outbreak?
Two
How do you store glassware?
What are the 3 ways to contaminate something?
Biological, Chemical, Physical
What is the first step before cleaning?
Always unplug equipment.
What is the 5 steps, in the correct order, to correctly clean and sanitize items in a three-compartment sink?
1. Scrape 2. Wash 3. Rinse 4. Sanitize 5. Air-dry
For at least how many seconds do you need to let Bleach sanitizer air-dry?
7 seconds
Why are infants and preschool age children at higher risk of foodborne illnesses?
Their immune system has not fully developed yet.
Name all 4 groups of the High-Risk population for food-borne illnesses?
Infants
Elderly people
Preschool-age children
People with compromised immune systems
When should you clean the dishwasher?
As often as needed, checking once a day.
What are the four kinds of cleaners?
-Detergents
-Degreasers
-Delimers
-Abrasive cleaners
What temperature does water have to be to sanitize?
What does the USDA and CDC stand for? Do?
United States Department of Agriculture- meat poultry and eggs
Centers for Disease Control- do not inspect but research and assist when there is an outbreak
What is one way that pathogens can spread to food from each of the four categories: Time-temperature abuse, Cross-contamination, Poor personal hygiene, & Poor cleaning and sanitizing
Acceptable answers:
TTA: It has not been held or stored at the correct temperature. Or It is not cooked or reheated enough to kill pathogens. Or It is not cooled correctly.
C-C: When pathogens are transferred from one surface or food to another, Or Contaminated ingredients are added to food that receives no further cooking, Or Ready-to-eat food touches contaminated
surfaces. Or Contaminated food touches or drips fluids onto cooked or ready-to-eat food.
PPH: A food handler touches contaminated food and
then touches ready-to-eat food. Or Contaminated wiping cloths touch Or food-contact surfaces.Or Fail to wash their hands correctly after using the restroom Or Cough or sneeze on food Or Touch or scratch wounds and then touch food Or Work while sick
PCAS: Equipment and utensils are not washed, rinsed, and sanitized between uses. Or Food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized. Or Wiping cloths are not stored in a sanitizer solution between uses. Or Sanitizing solutions are not at the required levels.
When loading the dish racks what should you do?
Always use the correct dish racks, load in a way that makes sure the water can reach all surfaces, don't over load dish racks.
What are the three buckets, what order do the go in, how are they made, and what are they for?
1. GREEN- detergent and hot water- used for washing
2. CLEAR/WHITE- hot/warm water- used for rinsing
3. RED- cool water and 100ppm of bleach- used for sanitizing
What temperature does a high-temperature dishwasher and a single-temperature dishwasher need to reach? (Two answers)
180*F (82*C) & 165*F (74*C)
What are the conversions for 1 Gallon Vs 1 Cup?
1 Gallon: 4 quarts, 8 pints, 16 cups, 128 ounces
1 Cup: 8 ounces, 16 tbsp, 48 tsp, 8 ounces