What are the two ways that dishwashing machines may sanitize dishes?
What are temperature and chemical solution
100
What are some hazards about not removing garbage from the food service area?
What is food contamination and/or pests.
100
What is the first rule of pest prevention?
What is deny pests access to your operation
200
What does HACCP stand for?
What is Hazard Analysis Critical Control Point
200
What is the second principle of HACCP?
What is establishing critical control points.
200
What are the five steps of washing dishes
What are scrape, rinse, wash, rinse, dry.
200
What is the ratio of bleach to water for sanitation purposes?
What is one tablespoon per gallon
200
What is the second rule of a pest free operation?
What is deny pests food, water, and shelter
300
What is the minimum CCP for salad?
What is 41˚F (5˚C)
300
What is the third principle of HACCP?
What is establishing critical limits
300
What are the correct components of a three compartment sink?
What are wash, rinse, sanitize.
300
Where should storage and garbage containers be cleaned?
What is away from food prep and food storage areas.
300
What is the third rule of a pest free operation?
What is work with a licensed pest control operator (PCO)
400
Name two pathogen alerts.
What is Clostridium, Botulinum, Listeria, Monocytogenes.
400
What are the fourth and fifth principle of HACCP?
What are Monitoring and corrective action.
400
What are the three ways that hands can be dried in a food service area?
What are disposable paper towel, continuous towel system, and a hand dryer.
400
How often should your food service area be sanitized?
What is after each meal service
400
What are some ways that pests can contaminate food?
What is urine, feces, and nests
500
Name 4 Food Safety Management Systems
What is
Personal hygiene program
Food safety training program
Supplier selection and specification program
Quality control and assurance programs
Cleaning and sanitation program
SOP's
Facility design and equipment maintenance program
Pest-control program
500
What are the 6th and 7th principles of HACCP?
What are Verification, Record keeping, and documentation.
500
The notice for hand washing requirements must be posted in what languages?
What are any languages used by the staff
500
Name one threat to a drinkable water supply
What is broken water mains, breakdown at water treatment facilities, and terrorist contamination.