Cleaning and Sanitation
Which does not require sanitizing
What is Walls
A pest- control program is an example of..
What is Food safety program?
When must food handlers wash their hands?
What is After handling raw meat and before handling ready- to eat- food?
When serving, you should not touch what parts of the plate?
What is edges?
( True/ False) Foodborne illnesses are carried or transmitted to people by touching doors and other objects
False
What is cleaning?
What is Reducing dirt from surface
What does SOP stand for?
What is Standard Operating Procedures
What should a food handler do if they have an open wound on their hand..
What is to cover it with a bandage and wear a glove?
How long can hot TCS food be held without temperature control?
What is 4 hours?
What is the Temperatrue Danger Zone for foods
41-135 degrees Fahrenheit
The first step in cleaning and sanitizing items in a three- compartment is...
What is rinsing, scraping, or soaking items
Once the hazard has been identified, hazards can be..
What is prevented, eliminated or reduced to safety levels?
How can food handler avoid bare- hand contact with ready-to-eat food
What is by using utensils, deli tissue, or gloves?
When stroking raw meat in a refrigerator it should be placed..
What is below ready- to eat food?
Biological hazards that contaminate food is
What is blood?
What should the minimum temperature that the water in the first sink in a three- compartment sink be..
What is 110oF
A food safety management system is a group of practices and intended to:
Prevent foodborne illnesses
When should a food handler be excluded from work?
What is If they have vomiting or diarrhea?
What should you do with leftovers to keep them safe to eat?
What is Store them in the fridge within 2 hours?
What is 4 hours?
Used on mineral deposits and other dirt that other cleaners cannot remove.
What is Delimers?
True or False: You need some sort of documentation proving that you explained to your staff that they must report if they have had any sick symptoms
True
Why should food handlers keep their fingernails trimmed and cleaned?
What is it prevents bacteria from collecting under nails?
Cold TCS food should not be held above
41o degrees
Pathogens are...
What is Disease Causing Microorganisms?