Safe Preparation
To ensure the honest presentation of your food, never change its appearance with additives, colored overwraps, or these electronic fixtures. "_ . Camera. ACTION!"
Check the temperature of hot and cold TCS foods every _ hours when they're being held at a buffet line.
What is every 4 hours?
The five common risk factors for foodborne illness include: purchasing from unsafe sources, failing to cook food correctly, holding food at the wrong temperatures, using contaminated equipment, and THIS. (WASH YO HANDS!)
What is practicing poor personal hygiene?
When buying equipment for your operation, look for a mark with these 3 letters, certifying that it meets standards of sanitary design and construction for foodservice.
What is NSF?
The first sink in a three-compartment system is for _ and water.
What is detergent?
Safe methods of thawing food include refrigeration, running drinkable water at 70 F or lower, cooking, and using THIS device, noted for making the TV dinner a popular, low-cost option!
What is a microwave?
Cold food can be held without temperature control for _ hours if held below 41F in refrigeration, and labeled with both the time it was removed from refrigeration as well as when to throw it out.
What is 6 hours?
Having these typed out ahead of time and in a very accessible binder or booklet will cause less confusion about the processes for doing things in the kitchen.
What are Standard Operating Procedures (SOPs)?
Floor-mounted equipment should be at least 6 inches (15cm) from the ground. Tabletop equipment needs to be on legs that are at least _ inches (10cm) high, or sealed to the countertop.
What is 4 inches?
The second sink is for _ water for rinsing.
What is clean water?
This document tells your local regulatory authority that preparing your food needs a regulatory requirement to be waived or changed. Examples include smoking foods for preservation (not taste!) and curing foods.
What is a variance?
Things to NEVER re-serve to customers include returned menu items, uncovered or open condiments, bread or rolls, pre-packaged foods, and THESE decorative items, such as fruit or pickles.
What are garnishes?
This government agency recommends five public health interventions for foodborne illness risk, which include consumer advisories about serving raw or undercooked items and the risks of eating them.
What is the Food and Drug Administration (FDA)?
This term for a type of wall-floor design refers to a curve that creates a smooth surface, making it easier to clean and less likely for food particles and moisture to settle in those cracks.
What is water pressure?
The third sink is for water and _ at the correct concentration.
What is Sanitizer?
Pooled eggs can be served at nursing home if they have been treated through this process, invented by French chemist Louis Pasteur (hint hint, oui oui!) for killing bacteria.
What is pasteurization?
What is 7 days?
What is using contaminated equipment?
A handwashing station needs these 5 things to be present: running water, soap, a way to dry hands, a garbage container, and this, which reminds staff to wash hands before returning to work.
What is signage?
Dishes should be dried in this method, rather than using a towel.
What is air-dry?
When storing leftover TCS food, throw out the leftovers after this many days.
What is Seven?
Post signs on a self-service areas--such as buffet lines--reminding them to NOT do this with their dirty plates. (We've all done it, but, seriously... No.)
What is reuse or refill them?
This type of program (pronounced HASS-ip) is based on identifying biological, chemical, or physical hazards at specific points in the flow of a product through the operation.
What is a Hazard Analysis Critical Control Point (HACCP) plan?
Water that can be used to prep food or can come into contact with food-prep surface must be this, a term that also means "drinkable." (Hint: pour this in your pot and drink it!)
What is potable?
This type of schedule indicates what should be cleaned, who should clean it, when it should be cleaned, and how it should be cleaned.
What is a Master Cleaning Schedule?