Show:
pOTPOURRI
Hand washing
The GAP
Training Day
Preparation "H"
100
A workflow must be established to minimize the time food is spent here.
What is TDZ
100
The 1st step in handwashing is to...(be careful, only very specific answer accepted!!)
What is wet hands with water hot as you can comfortably stand
100
When contaminated H2O flows into the good H2O, due to a cross connection, it is called this...
What is backflow
100
The ____ _____ ____ model is a demonstration based training method?
What is tell,show,practice
100
The only way to reduce micro-organisms to safe levels is to cook food to the required this.
What is minimal internal temperature
200
Items in refrigeration must be kept this high off the floor.
What is 6"
200
The task of choosing equipment dsigned for sanitation has been simplified by two organizations. Name them, abbreviations are acceptable.
What is NSF (National Sanitation Federation) and UL (Underwriters Laboratories)
200
A faucet is below the flood rim of a sink. What is this called?
What is a cross connection
200
This a "scripted", scenario-based training method...
What is role play
200
Food with a stuffing, and this ain't no jive, needs to be cooked to ______
What is 165, Farenheit, that is
300
Blast chillers can cool food from 135-70F in this amount of time.
What is 90 mins.
300
Handwashing stations require hand sanitizing solutions. T or F
What is false
300
What do you as a manager do if you have a back-up of raw sewage?
What is immediately close the establishment
300
This is a "puzzling" activity-based training method
What is jigsaw design
300
An example of this is taking a chicken out at 160F and allowing the outside cook it the rest of the way.
What is carryover
400
A vaccuum breaker is a device to prevent this.
What is backflow
400
What 5 things do you need in a handwashing station?
What are: a waste can, signage, soap, hot running water, and a means to dry hands
400
The minimum lighting intensity in food preparation areas is..
What is 50 ft. candles
400
These are the two primary training methods..
What is OTJ and classroom
400
Cooling from 135-70 then from 70-41 or lower within 6 hours.
What is two-stage cooling
500
The only reliable way to prevent backflow is this.
What is an air gap
500
What are the two safe methods to properly dry hands after handwashing?
What are single use paper towels and hot air dryers
500
This is what we call "high quality H2O", water that is safe to drink, donchaknow?
What is potable water
500
The gap between what staff knows and what you want them to know
What is training need
500
Name 5 ways to cool food (must have all 5 to answer and recieve credit)
What is blast chiller, divided batches, ice paddle, ice bath, or adding ice or frozen stock to the cooked item.