Show:
Cleaning
Safe Facilities
Pest Management
Food Safety Management Systems
Review
100
How should you dry dishes?
What is air drying?
100
Walls must be __________ and __________ to make them easier to clean.
What is smooth and durable?
100
When should you clean spills to prevent pests?
What is immediately?
100
This plan must be specific to each facility and may work for one and not another.
What is a HACCP Plan?
100
What are the three types of contaminants?
What is biological, chemical and physical?
200
After constant use of a spatula you should wash it at least every __________ hours.
What is 4 hours?
200
What must be cleaned and maintained to prevent grease and condensation from building up?
What are vents?
200
What three things should you deny pests?
Food, shelter and water.
200
What are 2 of 4 ways to achieve managerial control?
Training programs, manager supervision, Incorporation of standard operating procedures, and a HACCP Plan.
200
What thermometer measures surface temperatures?
What is an infrared thermometer?
300
What is the order you should use to properly clean something?
What is wash, rinse and sanitize?
300
Table top equipment must be ______________ and _______________.
4 inches off the table and sealed to the table
300
What can you do to windows and vents to keep pests out?
What is put screens on them.
300
What is the first step in a HACCP Plan?
What is a hazard analysis?
300
What food borne illness is commonly linked to poultry and eggs? (be very specific)
What is Nontyphoidal Salmonella?
400
For high temperature dishwashers the water should reach a minimum temperature of ___________.
What is 180 degrees?
400
Floor mounted equipment should be how high off the floor.
6 inches
400
To prevent pests from entering the facility you should do this to each shipment.
What is check the deliveries BEFORE they enter the operation and refuse shipments if pests or signs of pests are found.
400
When custom processing animals a HACCP plan requires what?
What is a variance?
400
What does bacteria need to grow?
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture.
500
Name two of the three chemicals that can be used in cleaning chemicals for sanitizing.
What is Chlorine, Iodine, and Quats.
500
What five things must hand washing stations have?
sign, drying method, soap, hot and cold water, & garbage container
500
What is PCO?
Pest Control Operator
500
CCP stands for ______ _________ _________ and does what?
What is Critical Control Points. It finds points in the process where hazards can be prevented, eliminated or reduced.
500
Milk, eggs, soy, fish, tree nuts, peanuts, crustaceans, and wheat.
What is the big 8?