Flow of Food: Preparation
The young, elderly, and this other group are at higher risk of contracting a foodborne illness.
Who are the immunocompromised?
Our fridge is set to keep our food at or below this important cold-holding temperature.
What is 41ºF?
This a great way for my managers to demonstrate a knowledge of food safety.
What is becoming certified in food safety?
This required component of a hand sink station better be within free-point range. "Kobe!"
What is a garbage container?
Concentration.
Contact Time.
Temperature.
Water Hardness.
pH.
What are things that affect the effectiveness of sanitizer?
You need one of these if you want to display live shellfish in a tank.
What is a variance?
Careful, that's hot! We hold our soup at or above this temperature to keep it safe.
What is 135ºF?
My manager asked the dish washer to rewash dishes after determining that the sanitizing rinse was not properly made. They completed this step in active managerial control.
What is corrective action?
A cross-connection might ruin this type of water.
What is potable?
Don't skip this important first step in setting up a compartment sink for washing dishes.
What is cleaning and sanitizing the sink?
I forgot to pull enough chicken from the freezer last night, but even I know that I should never thaw food this way.
What is at room temperature?
This category of foods require the use of gloves, or some type of serving utensil.
What are ready-to-eat (RTE) foods?
The primary purpose of a food safety management system.
What is preventing foodborne illness by controlling risks and hazards.
These food safety features are the most important to look for when selecting flooring, wall, and ceiling materials.
What is smooth and durable?
The first step in properly cleaning a dirty dish.
What is removing food from the surface?
This is the minimum cooking temperature we better reach to safely serve tonight's special, stuffed lobster.
What is 165ºF?
I need to check the food temperatures at least this often to ensure they're safe.
What is every 4 hours?
This HACCP principle was used by taking the holding temperature of chili while it is on a buffet line.
What is monitoring?
This won't help me clean my rug, but it will certainly assist in preventing back-siphonage.
What is a vacuum breaker?
The gauge better show this magic number on the high temperature dish machine.
What is 180ºF?
Sorry bud! We follow the rules here. Your eggs for immediate service aren't getting cooked below this required temperature.
What is 145ºF?
My chef removed a chicken casserole from
hot-holding at 11:00 a.m. for our catering event. I better ensure it's thrown out at this time so that no one gets sick.
What is 3:00 p.m.?
Research has shown that raw ground beef commonly contains unsafe levels of E. Coli. This step in HACCP was completed by identifying that ground beef contains E. Coli and should be reduced to a safe level before serving.
What is conducting a hazard analysis?
I don't think you should eat that black rice. It probably means you've got this pest roaming around.
What are rodents?
Most sanitizing methods take a whoppin' 30 seconds. So slow! But I'm much faster.
What is chlorine?