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Equipment Standards
Sanitizing
Dishwashing
Water Safety
Food Safety Management
100
Floor mounted equipment must be mounted on leg at least this many inches of the floor?
6 inches
100
Who's directions should employees follow when making sanitizers ?
The manufacturer's
100
what temperature should the dishwasher be for stationary rack cleaning?
165 degrees
100
What are acceptable sources of drinking water?
approved public water mains, regularly tested and maintained private source, closed portable water containers, water transport vehicles
100
List 3 of the 5 most common risk factors for foodborne illness?
1) purchasing food from unsafe sources 2) Not cooking food properly 3) Time and temperature abuse 4) Using contaminated equipment 5) Poor personal hygiene
200
Table top equipment must mounted on legs this many inches above the floor?
4 inches
200
What happens if the water to saniziter ratio is too high? too low?
Solution may be too strong, unsafe, and corrode metals. Too low solutions may be weak and useless.
200
Who's guidelines should be followed for operating the dishwasher?
The manufacturer
200
What is cross-connection?
Physical link between safe water and dirty water from drains, sewers, or other waste water sources
200
What is the HACCP approach?
Identifies significant biological, chemical and physical hazards. Then once identified, having measures to to prevent, eliminate, or reduce hazards to safe levels.
300
Hand-washing stations must be conveniently located and required in these area?
restrooms, food prep areas, service areas, dish-washing areas
300
What are to methods for sanitizing?
1) Use hot water at least 171 degrees and immerse for 30 secs. 2) Chemical using chlorine, iodine, quats
300
you should ___,____, or ____ items before dishwashing
scrape, rinse or soak
300
What is backflow?
reverse flow of contaminants through a cross connection into the drinkable water supply
300
How do you conduct a hazard analysis?
Identify potential hazard in food by looking at how it's processed and identify TCS food items and determine where hazards are likely to occur .
400
Hand washing stations must have?
hot and cold water running water, soap, hand drying method, garbage and signs.
400
How should you sanitize? (what are the steps)
1) Scrape and remove food bits from surface 2) wash the surface 3) rinse it 4) sanitize it 5) Allow surface to air dry
400
How should you dry all dishwashed items?
Air dry
400
What is one way to prevent backflow?
Vacuum breaker or air gap
400
What does CCP stand for?
Critical control points
500
It is best to have these kind of floors walls and ceiling materials to make it easy for cleaning?
Smooth and durable
500
Food contacts surfaces must be cleaned after this many hours of constant use?
4 hours
500
Why is bad to overload a dishwasher?
The water won't reach each item and they won't be properly cleaned
500
Where should you never dispose of mop water or waste water?
In food prep sinks, toilets, or urinals.
500
List a specialized processing method that requires a variance and maybe a HACCP plan.
Smoking food to preserve (not for flavor), using food additives or components such as vinegar to preserve, curing food, custom processing animals, treating pasteurized juice on site and packing it to sale later, sprouting seed or beans.