Mounted on legs at least four inches off the ground
What is Table-top equipment
100
Improperly disposed or contained garbage can attract
What is Pests
100
Definition for Food Safety Management System
What is a group of practices and procedures intended to prevent foodborne illness
100
CCP stands for
What is Critical Control Points
100
Requirements for cleaners
What is Stable, noncorrosive, and safe to use.
200
Mounted on legs at least six inches
What is Floor-mounted equipment
200
Contact your PCO immediately if you see
What is feces, nests, and damage on products
200
Purpose of Food Safety management system
What is actively controlling the risks and hazards throughout the flow of food
200
For principle 6: verify that the system works, you have to
What is determine if the plan is working as intended, evaluate the plan on a regular basis, and determine if your plan prevents, reduces, or eliminates identified hazards
200
Two methods for sanitizing
What is Immersing the item for 30 seconds in water heated to 171F, or using Chemicals, Chlorine, Iodine, or Quats.
300
Hand washing stations must be conveniently located in
What is Restrooms, Food-prep areas, Service areas, and Dish washing areas
300
Three rules of pest management
What is 1. Deny pests access to the operation 2. Deny pests food, water, and shelter 3. Work with a licensed pest control operator
300
4 ways of achieving active managerial control in the operation
What is Training programs, Manager supervision, Incorporation of standard operating procedures, and HAACP
300
The HAACP approach
What is Identifying biological, chemical, or physical hazards and also identifying how the hazards could be prevented, eliminated, or reduced to safe levels
300
Guidelines for sanitizers
What is not having enough may make the solution weak and useless and too much sanitizer may make the solution to strong, unsafe, and corrode metal
400
Hand washing stations must have
What is Hot and cold running water, Soap, Way to dry hands, Garbage container, and Signage
400
Ways to keep pests from entering involving deliveries
What is Thoroughly checking packages and deliveries, and refusing shipments if pests or signs of pests are found.
400
Active managerial control focuses on controlling the five most common risk factors for foodborne illness
What is Purchasing food from unsafe sources, Failing to cook food adequately, Holding food at incorrect temperatures, Using contaminated equipment, and Practicing poor personal hygiene
400
1-4 HAACP principles
What is Conduct a hazard analysis, Determine critical control points, Establish critical limits, and Establish monitoring procedures
400
How should you sanitize
What is scrape or remove bits from the surface, wash the surface, rinse it, and sanitize it
500
Reverse flow of contaminants through a cross-contamination into the drinkable water supply
What is Backflow
500
Guidelines when handling garbage and containers
What is remove from prep areas as quickly as possible, be careful not to contaminate food and food-contact surfaces, and clean the inside and outside of containers frequently
500
Critical to the success of active managerial control
What is Monitoring critical activities in the operation, Taking the necessary corrective action when required, and Verifying that the actions taken control the risks factors
500
5-7 HAACP prinicples
What is Identify corrective actions, Verify that the system works, and Establish procedures for record keeping and documentation
500
Food-contact surfaces should be cleaned and sanitized
What is after they are used, before working with a different type of food, anytime a task was interrupted and the items may have been contaminated, and after 4 hours if the items are in constant use