Chapter 10 - Management Systems
Chapter 11 - Facilities & Equipment
Chapter 12 - Cleaning & Sanitizing
100
2 or more people get sick
CDC must declare it
Must have a common connection
What are the requirements for a food outbreak?
100
NAME THAT SINK
What is a 3 Compartment Sink?
100
Degreasers
Detergents
Delimers
Abrasive Cleaners
What are the 4 types of cleaners?
200
Purchasing from unsafe suppliers
Failing to cook food to correct temperatures
holding food at an incorrect temperature
Practicing poor personal hygiene
Using contaminated equipment
What are the 5 risk factors?
200
Typically 6 inches or 4 inches
What is the correct clearance for floor and table mounted equipment?
200
Scrape
Wash
Rinse
Sanitize
Air Dry
What is the correct way to clean a surface?
300
Working with the media
Communicate directly with your side of the story and what you are doing to stop / prevent
Fix the problem!
What is Crisis Response?
300
Signage
Soap
Hot & Cold Water
Garbage Can
A way to dry your hands
What are the requirements of a Handwashing Station
300
7 seconds
What is the contact time for Chlorine to activate?
500
Conduct a hazard analysis
Determine Critical Control Points (CCP)
Establish Critical Limits
Establish Monitoring procedures
Identify corrective actions
Verify that the system works
Establish procedures for record keeping and documentation
What are the HACCP Principles?
500
Reduce risk of contamination
Coving
Maintain workflow
Accessibility
Proper flooring
What are the factors in laying out a kitchen?
500
110°F
68°F - 100°F
What are the temperatures of Wash and Sanitizing Sink in the 3 Compartment Sink?