Chapter 1 + 2
This is the temperature range of the temperature danger zone.
What item can be worn by a food handler?
a. Charm bracelet
b. Wrist watch
c. Small diamond ring
d. Plain Metal ring
Plain metal ring
Ready to eat TCS food must be date marked if it is held more than this many hours.
What is 24 hours?
A manager asks a chef to continue cooking chicken breasts after seeing them not cooked to the correct temperature. This is an examples of what managerial control?
What is corrective action?
These are used to inform food handlers about the hazards of the chemicals they use.
What are Safety Data Sheets, SDS?
Metal shavings from cans, wood, fingernails, staples, bandages, glass from a broken light bulb, jewelry, or dirt are all this.
What are physical contaminants?
What should a foodhandler do with their gloves when they have been cutting raw vegetables before removing garbage from the kitchen?
change their gloves because they switched tasks
These tools should be provided to the staff when receiving and inspecting foods.
What are purchasing and ordering thermometers?
Shellfish tags must be kept for how long?
90 days from when the last shellfish is removed from the container
What is the appropriate concentration and contact time for effective use of iodine sanitizer?
12.5-25ppm for greater than or equal to 30 seconds
The FDA created a tool that can be used to develop a food defense program to prevent someone from tampering with it.
What is ALERT?
These can be used only after handwashing.
What are antiseptics?
When handling these items it is best to remove them from the inventory and relocate them to a separate area.
What are recalled items?
DD
Name 3 things that cannot be reserved to another guest.
Cleaners must be stable, noncorrosive, and safe to use. What are the 4 types of cleaners that remove food and other dirt from a surface?
detergents
degreasers
delimers
abrasive cleaners
The four highly contagious bacteria that cause severe illness.
What are Salmonella Typhi, Nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli
DD
This process should take at least 20 seconds. Name the 5 steps.
This food should be cooked to a minimum internal cooking temperature of 145 degrees F for 15 seconds.
what is fish, shellfish, custraceans, pork, beef, veal, and lamb chops/steaks?
How many hours can cold and hot food be stored without temperature controls?
cold-6 hours
hot-4 hours
If this is not working properly, condensation and grease will build up on the walls and ceilings.
What is the ventilation system?
These are commonly associated with seafood, wild games, and food processed with contaminated water. They require a host to live and reproduce.
What is a parasite?
Sinks are used for the correct intended purpose in order to prevent this.
What is cross contamination?
The best way to thaw frozen shrimp.
What is using refrigeration at 41F or below?
At a self service area, costumers must always take more of these each time they return for more food.
What are clean plates, and new utensils?
To prevent this do not attach a hose to a faucet unless a special device is attached, and make sure their is an air gap that separates a water supply from a potential contaminated source
What is preventing backflow?