Show:
Miscellaneous
Flow of Food I
Food Safety Mgmt Systems
Safe Facilities & Equipment
Cleaning & Sanitizing
100
Cut melons; Cut tomatoes; Shell eggs; Poultry; Bean Sprouts
What are TCS foods?
100

90 days

What is how long shellfish tags must be kept after the last portion is served or discarded?

100

The manager's responsibility to actively control risk factors for food borne illness.

What is active managerial control?

100

Smooth, Durable, Nonabsorbent; Easy to clean

What are qualities of food and non-food contact surfaces?

100
Removing food and other dirt/debris from a surface
What is cleaning?
200
Food that can be eaten without further preparation, washing or cooking.
What is a ready to eat food?
200

The most common method of rotating stock in dry storage, refrigerators or freezers

What is FIFO (First in/First out)?

200

Identifying significant biological, chemical and physical hazards at specific points within the flow of food.

What is a HACCP program?

200
6 inches
What is how far off the floor food and equipment needs to be?
200
Reducing pathogens on a surface to a safe level
What is sanitizing?
300

Biological, Chemical, Physical

What are types of contaminants?

300

This type of food should be stored above all others

What is ready to eat food?

300
Conduct a hazard analysis
What is the first step in HACCP?
300
A physical link between clean and dirty water
What is a cross connection?
300
Concentration; Water hardness; pH; Water temperature and Contact time
What are things that influence/affect sanitizer effectiveness?
400

Wheat, Eggs, Dairy, Fish, Shellfish, Nuts, Tree Nuts, Soy

What are the top allergens?

400

This food should be stored below all others

What is poultry?

400

Establish critical limits

What is the third step in HACCP?

400
An air space that separates a water supply outlet from a potentially contaminated source
What is an air gap?
400
A chemical sanitizer that has a 7 second contact time
What is chlorine (bleach)?
500

Hives; Swelling of lips, tongue or face; Difficulty breathing

What are signs of an allergic reaction?

500

The type of foodservice operation you run and your menu

What determines how many steps in the flow of food you might go through?

500

Establish procedures for record keeping and documentation

What is the last (7th) step in HACCP?

500

This organization creates national standards for foodservice equipment

What is the NSF (National Sanitation Foundation)?

500
Scrape, wash, rinse, sanitize, air-dry
What are the steps to cleaning and sanitizing items in a 3 bay sink?