Show:
Defining Health
Let's Eat
Equipment and Utensils
All Wet
Anything Goes
100
A biological, chemical or physical property that may cause an unacceptible health risk.
What is a hazard?
100
The cooling requirements for a time/temperature for food safety food.
What is cool from 135 degrees to 70 degrees within two hours and within a total of six hours cool from 135 degrees to 41 degrees F or less?
100
The three metals named in Subchapter 7 of the food code as restricted use materials
What is lead, copper, and galvanized metal?
100
The minumum temperature requirement for hot water at a hand sink.
What is 100 degree F.
100
Acronym GRAS
What is Generally Recognized as Safe?
200
Employees may touch ready-to-eat foods with bare hands without a written agreement when...
What is washing whole uncut fruits and vegetables?
200
Frozen foods must be held at
What is frozen?
200
Required cleaning frequency for microwave cavities and tea nozzles
What is at least every 24 hours?
200
Required utensil surface temperature in a mechanical hot water sanitizing dish machine.
What is 160 degrees?
200
Three TCS Foods not required to be recieved at or below 41 degrees F.
What is milk, eggs, molluscan shellfish?
300
An employee must be excluded from working in a food establishment if they are ill and have any of these four symptoms
What is vomiting, diarrhea, jaundice, sore throat with a fever?
300
Must be maintained in chronological order for 90 days
What is 1. moluscan shellfish identification tags or labels and 2. Parasite destruction verification letters?
300
This item must be available for each container of food displayed at a consumer self-service unit such as a buffet or salad bar.
What is a separate utensil?
300
Twice the diameter of a water supply inlet or at least one inch.
What is an air gap?
300
Code requirement "Frozen for 7 days at a temperature of (-)4 degrees F." is to insure
What is any parasites in fish have been destroyed?
400
Unless wearing intact gloves in good repair, a food employee may not wear ______ or______ when working with exposed food.
What is fingernail polish or artificial nails?
400
List used to verify approved source for shellfish
What is the interstate shellfish shipper's list?
400
Operating instructions for dishwashing machines are located here.
What is a data plate?
400
A drinking water system shall be flushed and disinfected before being placed in service after:
What is construction, repair, or modification and after an emergency situation such as a flood that may introduce contaminates to the system?
400
Federal document governing food additives and sanitizers in food estableshments
What is 21 CFR?
500
A provision which contributes most directly to the elimination, prevention, or reduction to an acceptible level of hazards associated with food borne illness or injury.
What is a Priority Item?
500
The 5 major CDC Risk Factors are:
What is 1. Unapproved Source 2. Employee Hygiene 3. Contaminated equipment 4. Cross Contamination 5. Product Holding/Cooking Temperatures
500
At least 5 characteristics of materials used in the construction of utensils and food contact surfaces of equipment.
What is safe, durable, corrision resistant, non-absorbent, smooth, easily cleanable, resistant to pitting or chipping, does not allow migration of deletrious substances?
500
Mobile and seasonal food establishments shall have a water system under pressure that produces a flow of at least _____ gallons per minute.
What is two?
500
Evidence or presence of a large number of insects or evidence of rodents in food or on food preparation surfaces, interruption of safe potable water supply to a facility, misuse of poisonous to toxic materials onset of an apparent foodborne illness, no hot water in a food establishment.
What is an imminent health hazard?