Allergens
Coeliac disease is an autoimmune condition that is triggered by this.
What is gluten?
70 degrees- 140 degrees
What is the food temperature danger zone?
The amount of time it should take to wash your hands.
What is 20 seconds?
Where employees should wash their hands.
What is a designated hand washing sink?
FIFO
What is first in first out?
The number of food allergens on the list that all food businesses have to declare to their customers if they are present as ingredients in the provided food?
What is nine?
The groups of people that have a higher risk of getting foodborne illness.
Who are the elderly, the young, and the immune compromised?
The three steps in the triple sink ware washing process.
What is wash, rinse, sanitize?
The physical connection between two separate piping systems.
What is a cross connection?
The proper distance from ceiling to stored product.
What is 18 inches?
The transfer of an allergen protein from an allergenic food to a non-allergenic one
What is cross contact?
The transfer of harmful bacteria or chemicals from one surface to another
What is cross contamination?
The proper concentration for quaternary ammonia sanitizer.
What is 100ppm to 400ppm?
Displayed when raw or undercooked foods are available.
What is the Aramark Consumer Advisory?
The number of days prepared food can be stored.
What is three (including production day)?
A severe allergic reaction with potentially life-threatening symptoms
What is anaphylaxis?
The length of hair allowed before a net is needed.
What is 1/4 inch?
The proper rinse temperature for a high temp dish machine
What is 180 degrees?
A curved or shaped strip of material fitted as a feature at the junction of a wall and floor.
What is coving?
The receiving temperature for eggs.
What is 45 degrees?
Signs or symptoms of allergic reactions.
What are (name five) Hives, itching, or swelling,
nausea, vomiting, diarrhea, or abdominal pain,
wheezing, coughing, or difficulty breathing, anaphylaxis?
In the refrigerator
In the microwave
Under running cool water
In the cooking process
What are the four ways to thaw product?
The different colors of cutting boards and their uses.
What is:
Yellow-Poultry
Red-Meat
Green-Produce?
The PASS acronym for fire safety.
What is:
Pull
Aim
Squeeze
Sweep?
The proper top-to-bottom order to store food in a refrigerator.
What is ready-to-eat food, seafood, whole cuts of beef and pork, ground meat and seafood, and whole and ground poultry.