Miscellaneous
The three elements that are involved in the cycle of transmission are....
Food, Food Handler, the Environment
Cold foods should be kept colder than....
4C/40F
Who plays a role in regulating aspects of a food operation?
Federal, Provincial, Municipal
The amount of soap that should go in the mop pail is...
1 pump
The bleach pail should measure _____PPM
100PPM
The foodborne illness often associated with home canned goods is called....
Botulism
Ground meats should reach an internal temperature of...
74C/165F
Food should be stored ____ inches off the floor.
6 inches
The temperature of the bleach pail should be generally....
As hot as your hands can handle.
The order/steps of a three compartment sink are
1. Wash
2. Rinse
3. Sanitize
The three types of contamination other than cross are...
Biological, Physical, Chemical
60C/140F
Without chemical sanitizer, the sanitizing sink should be a temperature of....
77C/170F
The dust mop should never....
Go through water
The final sanitizing temperature in a mechanical wash machine must reach at least _____ to properly sanitize the equipment and utensils.
82C/180F
Where should you place raw meat within the cooler?
On the bottom shelf. Under all other food products.
When reheating food, it should reach a temperature of....
74C/165F
For sanitizing, dishes and utensils need to be submerged for ______ mins.
2 minutes
The number of sinks to be cleaned at the end of class is....
4, 2 double compartment, 2 handwashing
Spray sanitizer must measure _____PPM
200PPM
This term refers to rotating food, ensuring that the older product gets used first?
FIFO
First In, First Out
WHOLE poultry should reach an internal temperature of.....
82C/180F
The title of the person responsible for reinforcing proper food safe practices in an establishment is...
HACCP, Hazard Analysis Critical Control Point
The number of garbage's that should be emptied at the end of class is....
5
This term referes to treament of a clean surface to reduce the number of disease-causing microorganisms to safe levels.
Sanitize