Food Safety
This must be done for at least 20 seconds before handling food.
What is handwashing?
This equipment must be provided for washing, rinsing, and sanitizing utensils and equipment.
What is a three-compartment sink?
The maximum allowable temperature for a spa.
What is 104F?
All food facilities require this in order to be allowed to operate.
What is a health permit?
Food prepared for immediate service at a temporary event is regulated under this type of permit.
What is a Temporary Food Facility (TFF) permit?
Each facility is required to have one of these who would be responsible for the training of food handling employees.
What is a Food Safety Manager (Certificate)?
This is the distance a vent hood must overhang the cooking equipment underneath it.
What is 6 inches?
This indicates that a pool/ spa filter requires a backwash.
What is when the pressure difference between the influent and effluent gauges is greater than 10 PSI?
A facility that processes gelato or soft-serve ice cream is required to obtain this.
What is a milk and dairy license from CDFA?
This is required if a food facility is operating a molluscan shellfish life support tank for shellfish intended for human consumption.
What is a HACCP Plan?
This is the internal cooking temperature and duration of a balut.
What is 165F for 15 seconds?
Floor surfaces must be coved at the floor-wall juncture with this radius and extend up the wall this far.
What is 3/8 inch and 4 inches?
This is the required outer diameter of a life ring.
What is 17 inches?
These two processes determine whether a food facility is complex or non-complex.
What are cooling and reheating food?
This is the microorganism that is the primary potential risk when dealing with Reduced Oxygen Packaging (ROP) foods.
What is Clostridium Botulinum?
These are the 5 most common CDC risk factors.
What are improper holding temperatures, inadequate cooking, poor personal hygiene, contaminated equipment, and food from unsafe sources?
A 3-compartment sink can be used for handwashing, if no handwashing sinks are present, only if the facility was constructed before this year.
What is 1996?
This is the formula for pool volume in gallons.
What is surface area x average depth x 7.5?
These are 5 of the risk factors that, if unable to immediately correct, would result in the closure of a pool/spa.
What is Improper water chemistry (free chlorine & pH), Unsecured/ unsupervised pool entry (gates not self closing/ latching, etc.), Suction Entrapment (SVRS, broken/ missing drain cover), Improper recirculation/ filtration/ disinfection, Safety Hazards (main drain not visible, algae buildup, etc.)?
This is the maximum limit of verifiable gross sales for a Class B cottage Food Operation.
What is $172,411?
These are the 5 states where Gulf Oysters are found.
What is Texas, Mississippi, Louisiana, Alabama, and Florida?
This is the amount of lighting required at a surface where a food employee is working with food or utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
What is 50 foot candles?
This is the Contact Time (CT) value that must be achieved following a drowning or loose fecal incident.
What is 15,300?
These are 5 of the imminent health hazards that can result in a permit suspension of a food facility.
What are vermin, sewage overflow, no water, inability to properly clean and sanitize utensils (no hot water or no sanitizer), lack of power, no operable restrooms, fire or other disaster, or ongoing foodborne illness?
A food facility is not required to have a HACCP plan if the food facility uses a ROP method to package PHF that always complies with these standards with respect to packaging the PHF.
What are the food is labeled with the production time and date, the food is held at 41F or below, and the food is removed from its package in the food facility within 48 hours after packaging?