Safe Facilities and Equipment
What are the most important food safety features to look for when selecting flooring, wall and ceiling materials?
Smooth and durable
Name 3 types of cleaners that begin with de-
Detergents, degreasers, delimers
Name 3 kinds of pests that food service operations need to worry about.
Flies, cockroaches & rodents
Name 3 government agencies responsible for preventing foodborne illness in the U.S.
FDA, USDA, CDC, PHS, State and local regulatory authorities
A training need is the gap between what staff ___ know and what they ____ know.
should; actually
Which 3 factors will be addressed by a well-designed kitchen layout?
Workflow, contamination, equipment accessibility
Put the steps of 'how to clean and sanitize' in order.
(allow surface to dry, scrape or remove food bits from the surface, rinse the surface, wash the surface, sanitize the surface)
scrape or remove food bits from the surface
wash the surface
rinse the surface
sanitize the surface
allow surface to dry
What is a PCO & what do they do?
Pest Control Operators can help create a pest prevention plan or IMP, decide which pesticide to use, and then apply, store and dispose of it.
What should a manager ask for if a person arrive at their restaurant claiming to be a health inspector?
The inspector's identification
When should staff receive food safety training?
When hired, and then periodically after that.
A food handler drops the end of a hose into a mop bucket and turns it on to fill. What have they done wrong?
Created cross-contamination
How should clean flatware be stored?
Store flatware with the handles up to prevent contamination.
Warm and dark; strong and oily
Which agency is responsible for inspecting individual restaurants?
State or local regulatory authority
How can an operation determine its food safety training needs?
To identify food safety training needs, test your staff's knowledge and observe performance.
What can be done to prevent backflow in an operation?
Vacuum breakers and air gaps are the best way to prevent backflow.
What is the minimum required contact time for quats sanitizer?
At least 30 seconds
How does FIFO help with pest control?
The constant rotation of products helps prevent pests from settling in.
Based on FDA recommendations, incorrect handwashing would be identified as which type of risk?
A priority item
Name 3 different ways to train staff.
On-the-job training (OJT); classroom training; tech-based training
What are the requirements of a hand washing station and in which areas of an operation are they required?
Handwashing stations should include hot and cold running drinkable water, soap, and a way to dry hands, a garbage container, and signage reminding staff to wash hands before returning to work. Handwashing stations are required in areas used for food prep, service, and dishwashing.
When should food-contact surfaces be cleaned and sanitized?
Food-contact surfaces must be cleaned and sanitized after every use, each time you begin working with a different type of food or handling raw TCS fruits or veg. Also, when a task is interrupted or every 4 hours if in constant use.
List the three basic rules of an integrated pest management system.
Deny pests access to the operation
Deny pests food, water, and shelter
Work with a licensed PCO
List 5 reasons why a health inspector might close an operation.
Significant loss of refrigeration; backup of sewage into the operation; flood or fire; significant infestation; long interruption of electrical or water service; clear evidence of foodborne-illness outbreak related to the operation
List the 4 areas of critical food safety knowledge for food service employees.
good personal hygiene; controlling time and temperature; preventing cross-contamination; cleaning and sanitizing