name that bug
Chickens, eggs, farm animals
What is nontyphiodal salmonella?
The steam table hold potatoes at 120. The chef heats it up and reserves it as part of this HACCP principle.
What is corrective action?
Only a licensed Pest Control Officer (PCO) can apply these?
What are pesticides?
Stuffed pork chops
Chicken breast
reheated chili
What is 165?
The first step in the flow of food.
What is purchasing?
Flies, ready to eat food
What is Shigella?
Looking at the menu to determine hazards.
What is hazard analysis?
180 degrees or higher
What is the final sanitizing rinse in a dishwasher?
Eggs for immediate service
Steak (beef)
Pork tenderloin
What is 145?
The temperature cold TCS foods must be received.
What is below 41 degrees?
Intestines of cattle
What is ecoli?
Cooking chicken to 165.
What is a critical limit?
Must be present at a handwashing station. (5 things)
What are signage, warm, potable water, hand soap, trash bin, and a way to dry your hands?
pasta
rice
beans
mozzarella sticks
What is 135?
Milk can be received at 45 degrees under these conditions
What is cooled under 41 degrees within 4 hours?
jaundice, vomiting, diarrhea
What is Hepatitis A?
Keeping shellfish tags for 90 days.
What is record keeping?
At least 110 degrees
What is the water tempature with detergent in manual dishwashing?
ground beef
mechanically tenderized met
meat vaccuum tumbled with marinades
ratites
What is 155?
The proper ways to thaw food (4 ways)
What is under refridgeration, under running water, part of the cooking process, and in the microwave if cooked immediately?
Reef fish, causes weakness, reversal hot and cold.
What is Ciguatera Fish Poisoning?
Seven Principles of a HACCP Plan.
What is hazard analysis, establishing critical control points (CCPs), setting critical limits, monitoring procedures, corrective actions, verification, and documentation?
greater than or equal to 30 seconds
What are either quat or iodine sanitizer?
dishes that includepreviously cooked tcs foods
food cooked in a microwave
What is 165?
These are 5 ways to cool food.
What is with an ice wand, broken into smaller parts/shallow containers, blast chiller, ice-water bath and adding ice water as ingredient?