Chapter 3
The temperature range of the danger zone.
What is 41 - 135'F?
A safety program may be designed around the 3 E's of safety: Engineering, education, and ___________.
What is enforcement?
In a formal agreement in which one vendor will provide the majority of supplies to a buyer, this vendor is known as _______ vendor.
What is prime?
The following storage should be maintained at 50-70' F:
Dry Storage
Refrigerated Storage
Freezer Storage
What is dry storage?
BONUS: why is it important to maintain proper humidity in dry storage?
This acronym provides the six conditions that are favorable for the growth of food borne pathogens.
What is FAT TOM?
One of the conditions that pests require to survive.
What is food, water, or shelter?
Ensures inspection of meats, poultry, eggs, and other processed foods.
What is the USDA?
This form should be used to compare the delivery to what was originally ordered by the food service manager.
What is the invoice?
Developed and revised by the FDA, this resource is an evidence-based guide for facilities may voluntarily use as a model for food safety guidelines.
The Food Code
A form provided by the manufacturer that identifies the chemical and includes a hazard warning.
What is the Material Safety Data Sheet (MSDS)?
Enforces the Federal Food, Drug, and Cosmetic Act; Fair Packing and Labeling Act; and Nutritional Labeling and Education Act.
What is the FDA?
Receiving a shipment using an invoice form with redacted or blacked out weights is quantities.
What is blind receiving?
BONUS: What is the purpose of blind receiving?
This microorganism is known to grow on foods that may be eaten cold, like deli meat.
What is listeria?
A gas fire breaks out in the kitchen. Which of the following fire extinguisher would be most appropriate for use?
Type A extinguisher (water) or Type B extinguisher (foam)
Type B extinguisher (foam)
Water extinguisher is only appropriate for more like a standard fire (from wood, paper, fabric, etc.) while the other types of extinguisher (B, C, and D) will all put out a flammable gas fire
Advises state and local governments on sanitation standards for production, processing, and distribution of milk.
What is the US Public Health Services (USPHS)?
Proper action to take when a shipment is received out of temperature standards or with evidence of freeze/thaw.
What is refusal or rejection of the shipment?
Which of the following foodborne illnesses has the most immediate onset?
A. Listeria
B. Salmonella
C. E. coli
D. Staphylococcus
Staphylococcus
Listeria & Salmonella (~6-48 hr)
E. coli (1-3 days)
Staphylococcus (1-6 hr)
The maximum temperature for heat sanitation; higher temps than this in a dish machine will evaporate too quickly for adequate sanitation time
What is 194' F?
A food service facility has a max inventory level of 8 cases and a minimum level of 2 cases. There are currently 5 cases on hand. When placing an order, the company orders 0 cases. What type of inventory system are they using?
Mini-Max System
BONUS: How would the order change if the par level was 8 and the cases in inventory was 5?
This form lists the items that will be selected from inventory and helps to prevent inventory theft
What is a requisition?