Show:
Hot, Cold, & Leftovers
Storage & Equipment
In a Resturant
Sanitary Procedures & Emergencies
HACCP & FATTOM
100
The proper temperature at which heating appliances must at least be kept at....
What is 140 degrees Fahrenheit?
100
Why raw meats should be wrapped properly...
What is so they do not leak and contaminate other foods?
100
Where one should check for tidiness and cleanliness...
What is their surroundings, tables, walls, and bathrooms?
100
Utensils should always be this...
What is clean and kept taken care of?
100
What HACCP stands for...
What is Hazard Analysis Critical Control Point?
200
The proper temperature at which a refrigerator should be kept at..
What is 40 degrees Fahrenheit?
200
When should extra measures be met and the equipment should be able to handle larger amounts of food...
What is when planning an event or a gathering with larger amounts of people?
200
In what ways should an employee be clean...
What is their hair, clothes, hands, and service tables?
200
Why shouldn't you put this on the same plate as you put the raw meat...
What is cooked meat?
200
What FAT TOM stands for...
What is Food Acidity Time Temperature Oxygen and Moisture?
300
What should food be put into at a buffet to keep it warm...
What are smaller serving dishes?
300
What should not be done to a cooler filled with perishable foods...
What is open the cooler repeatedly?
300
The main cause for food borne illness...
What is food service establishments?
300
When you should replace kept food meant for an emergency...
What is every six months?
300
Why HACCP is important...
What is it addresses food safety with proof and analysis?
400
When leftovers should be refrigerated after the meal...
What is as soon as possible right after the meal has ended?
400
Why should one use a separate container for beverages...
What is so they don't get contaminated?
400
You shouldn't be afraid to do this at a restaurant if you are concerned for your health and safety...
What is speak up about your food? (i.e. if it's supposed to be hot but its cold.. and vise versa)
400
Stored foods should be this so they do not spoil...
What is non-perishables?
400
Why FAT TOM is important...
What is it helps explain the most favorable conditions for bacteria and other pathogens' growth?
500
After the meal at the restaurant when is food considered spoiled and should be thrown away...
What is 2 hours after being wrapped at the restaurant?
500
When and why are insulated containers needed...
What is to keep foods at the proper temperature and thus prevent bacteria growth?
500
You should do this when you get sick from consuming food at a restaurant...
What is call local authorities to warn them about the restaurant?
500
How long food and water should last per each family member, according to the Red Cross...
What is 3 day supplies of food?
500
This is analysed and controlled during HACCP...
What is the biological, chemical, and physical hazards that come from raw materials?