Review
Steps in operation that include purchasing product through serving
What is flow of food? p.98
Method of stock rotation in which products are shelved based on dates (use by or expiration)
What is FIFO? p.134
General rules for holding food
What is temperature(correct internal temp), thermometer (check food temps), reheating food properly? p. 174
Part of a sink prevents backflow of dirty water
What is air gap?
The Big Six
What is Non-Typhoidal Salmonella, Salmonella Typhi, Shigella spp, Shigatoxin producing E. Coli, Hepatitis A, and Norovirus
Transfer of pathogens from one surface to another
What is Cross contamination? p.98
Storage shelving requirement height for all products in cooler, freezer, and dry storage areas
What is 6 inches off the floor? p. 136
Finding the points in the process where the identified hazards can be prevented
What is determine critical control points (CCPs)?
Develops standards for the sanitary design and construction of foodservice equipment
What is NSF?
FAT TOM
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture
Temperature requirements for delivery of
Cold TCS food
Live shellfish
Shucked shellfish
Milk
Shell eggs
Hot TCS food
What is 41, 45, 45, 45, 45, 135?
p.120
Gradual thawing of frozen food to prep for deep frying
What is slacking? p.152
Food safety management system designed to actively prevent food borne illness
What is active managerial control?
These requirements must be met when selecting and installing dishwashing machines
What is plumbing to the machine should be as short as possible?
Proper temperature requirement for cooling food
What is cool from 135 to 70 within two hours and cool from 70 to 41 or lower in 4 hours?
What is store shellfish in the original container until last shellfish is removed, write the date on the shellstock tag, and keep the tag on file for 90 days from that date?
p.122
Methods for Cooling Foods
What is ice water bath, ice paddle, blast or tumble chiller, and ice or cold water as ingredient? p.166
Food safety management system designed to actively prevent foodborne illness
What is active managerial control? p. 195
Must be included in restrooms
What are garbage containers if paper towels are provided?
Bacteria that can be prevented by preventing cross contamination
What is Nontyphoidal Salmonella and Salmonella Typhi?
Nontyphoidal Salmonella (Poultry, meat, dairy, produce tomatoes, peppers, cantaloupes)
Salmonella Typhi (RTE foods, Beverages)
Placed on ready to eat TCS foods held for more than 24 hours
What is date marking? p.133
Cooler Storage Order from top to bottom
What is RTE foods, seafood, whole cuts of beef or pork, ground meat or ground fish, and whole & ground poultry? p.137
System based on identifying significant biological, chemical, or physical hazards
What is HACCP? p. 198
The lighting intensity requirement inside a walk-in cooler
10 foot-candles (108 lux)
Principles broken down in three groups
What is Principle 1 & 2 help identify and evaluate your hazards
Principle 3, 4, & 5 help establish ways for controlling those hazards
Principles 6 & 7 help maintain the HACCP plan and system and verify its effectiveness