Day Dots
when do we change the day dot?
anytime something is opened
What do we store ox?
all fruits and veggies
Where can a vomit clean up kit be found?
Service Desk
How long do you hold the test strip in the sanitizer for?
10 seconds
How often do we clean the slicers?
every 4 hours
how many days does beef get?
5 Days
What can't you work with for health reasons and food safety? (symptoms)
lesions, boils, sores, infected wounds, fever, fever with sore throat, jaundice, and diarrhea
Cold foods have to be what temperature before going onto sales floor?
41 degrees
what is the acceptable range for sanitizer?
Acceptable range is 150-400 ppm
hot foods need to be what temperature?
135 degrees or higher
How many days does Charcuterie items get?
21 days
What symptoms can you work with?
vomiting, fever under 100 degrees, boils and lesions
Control factor for RTE foods is no bare hand contact and......
frequent hand washing
How long do we soak wares in sanitizer?
60 seconds
name one of the two components do we need to know to determine if a product is TCS or non TCS
water activity or PH
When do we shrink an item?
a week after the day dot, when the date on the dot comes about
can you name one thing send super sick employees home now stands for?
salmonella, shigella, salmonella typhoid, e coli, hep a, norovirus
What do we worry about with dripping water in the cooler?
Listeria
What is sanitizer and what is it used for?
Bacteria reproduces in a method known as.....
binary fusion
If an out of date day dot is present for a food safety walk what type of violation is it? general or critical?
critical
Can you name the 8 major allergens?
shell fish, fin fish, milk, eggs, soy, wheat, peanuts, treenuts, sesame seeds
Hair restraints are important to prevent what?
staphylococcus
What should the temperature of sanitizer be?
75-95 degrees
What temperature do histamines need to be?
40 degrees or below