Pest Management
Altering the physical environment is a ______ tactic to pest management
Physical
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a food-borne illness?
Poor cleaning and sanitizing.
How should a food handler test the temperature of their food?
To ensure accuracy, always take the temperature in the most internal part or thickest part of a food. The thermometer tip must be placed at least one inch into the food to get an accurate reading.
When cooling TCS foods, the temperature must go from 135oF 70oF in?
2 hours
What is the best way to eliminate pests that have entered an operation?
Work with a licensed pest control operator (PCO) or use screens on vents, creating a physical barrier that prevents their entry and maintains a hygienic environment.
Hazard Analysis Critical Control Point.
What is the shelf order for ServSafe refrigerators?(temperatures)
Top Shelf: Ready-to-Eat · Second Shelf: 135°F · Third Shelf: 145°F · Fourth Shelf: 155°F · Bottom Shelf: 165°F.
A safe way to cool a stockpot of meat sauce is to put it into a?
Sink of ice water.
What is the single most important component of pest management?
Pest Identification.
What is the most important way to prevent a foodborne illness from bacteria?
Control time and temperature.
What is the time temperature danger zone?
From 41°F to 135°F.
What are three factors that affect cooling food?
Thickness or density of the food
Size of the food
Storage container.
How can you identify having rodents in your establishment?
By looking for small black droppings, small footprints, or damage to property/equipment.
What is the most important way to prevent a foodborne illness from viruses?
Practice good personal hygeine.
What foods must be cooked to at least 165 degrees?
Poultry
Three Methods for cooling food
Ice-water Bath
Blaster Chiller
Ice Paddle
Ice or cold water as ingredent
Why is identifying pests correctly so important?
Correct identification of your pest makes controlling it easier and often more effective. A mistake in identification can lead to improper control tactics that cost time and money.
What is the purpose of a HACCP program?
It provides the framework for monitoring the total food system, from harvesting to consumption, to reduce the risk of foodborne illness. The system is designed to identify and control potential problems before they occur.
At what temperature should eggs be stored?
45 degrees Fahrenheit or lower.
how long should food be cooled from 70OF to 41OF or lower.
4 hours