Miscellaneous
Temperatures
Food Safe Protocol
Secondaries
Cleaning and Sanitizing
100

The three elements that are involved in the cycle of transmission are....

Food, Food Handler, the Environment

100

Cold foods should be kept colder than....

4C/40F

100

Who plays a role in regulating aspects of a food operation?

Federal, Provincial, Municipal 

100

The amount of soap that should go in the mop pail is...

1 pump

100

The  bleach pail should measure _____PPM

100PPM

200

The foodborne illness often associated with home canned goods is called....

Botulism

200

Ground meats should reach an internal temperature of...

74C/165F

200

Food should be stored ____ inches off the floor.

6 inches

200

The temperature of the bleach pail should be generally....

As hot as your hands can handle.

200

The order/steps of a three compartment sink are

1. Wash

2. Rinse

3. Sanitize

300

The three types of contamination other than cross are...

Biological, Physical, Chemical

300
Hot foods should be held at a temperature of ____or hotter.

60C/140F

300

Without chemical sanitizer, the sanitizing sink should be a temperature of....

77C/170F

300

The dust mop should never....

Go through water

300

The final sanitizing temperature in a mechanical wash machine must reach at least _____ to properly sanitize the equipment and utensils.

82C/180F

400

Where should you place raw meat within the cooler?

On the bottom shelf. Under all other food products.

400

When reheating food, it should reach a temperature of....

74C/165F

400

For sanitizing, dishes and utensils need to be submerged for ______ mins.

2 minutes

400

The number of sinks to be cleaned at the end of class is....

4, 2 double compartment, 2 handwashing

400

Spray sanitizer must measure _____PPM

200PPM

500

This term refers to rotating food, ensuring that the older product gets used first?

FIFO

First In, First Out 

500

WHOLE poultry should reach an internal temperature of.....

82C/180F

500

The title of the person responsible for reinforcing proper food safe practices in an establishment is...

HACCP, Hazard Analysis Critical Control Point

500

The number of garbage's that should be emptied at the end of class is....

5

500

This term referes to treament of a clean surface to reduce the number of disease-causing microorganisms to safe levels.

Sanitize