Show:
HACCP
Sanitizers
Allergens
Alphabet Soup
Pot Luck
100
Analyzing Hazards
What is the first step of HACCP?
100
Chlorine bleach, quaternary ammonia and iodine
What are common sanitizers?
100
Milk, Wheat, Soy, Fish, Shellfish, Eggs, Peanuts, and Tree Nuts.
What are the top 8 allergens?
100
Inspects all foods except meat, poultry & eggs. Regulates food transported across state lines. Issues the Model Food Code.
What is the FDA (Food & Drug Administration)?
100
The manager's responsibility to actively control the 5 common risk factors for foodborne illness.
What is active managerial control?
200
Throwing out a salad that temps above the critical control point of 41 degrees.
What is an example of a corrective action?
200
Concentration, Water temperature, pH, Water hardness, and Contact time.
What affects sanitizer effectiveness?
200
When an allergen is transferred from a food or surface to another food or surface.
What is cross-contact?
200
Assists the FDA and USDA to investigate foodborne illness outbreaks and provides educational services in the field of sanitation
What is the CDC (Centers for Disease Control & Prevention)?
200
Curved, sealed edge placed between the floor and the wall to eliminate sharp corners and or gaps that would be impossible to clean.
What is coving?
300
A step in the flow of food where an intervention can control hazards.
What is a Critical Control Point (CCP)?
300
12.5 - 25 ppm (parts per million)
What is the appropriate concentration of an iodine sanitizer?
300
Nausea, Vomiting, Wheezing, Hives or Itchy Rashes, Swelling of the Lips, Mouth or Tongue
What are symptoms of an allergic reaction?
300
Equipment approved for use in the prep area should have what seal of approval?
What is the NSF (National Sanitation Foundation)?
300
Physical link between clean and dirty water
What is a cross connection?
400
Analyze hazards; Determine CCPs; Establish critical limits; Establish monitoring procedures; Identify corrective actions; Verify that the system works; Establish procedures for record keeping.
What are the 7 HACCP steps in order?
400
7 second contact time
What is chlorine bleach?
400
Wash, rinse and sanitize cookware and utensils before prepping food; make sure the allergen does not touch anything for customers with food allergies; use separate fryers and cooking oils when frying food for customers with food allergies.
What are ways to avoid cross-contact?
400
Regulates and inspects meats, poultry and eggs.
What is the USDA (US Department of Agriculture)?
400
50 foot candles (540 lux) for prep areas; 20 foot candles (215 lux) for restrooms, buffets and food displays, handwashing/dishwashing areas; 10 foot candles (108 lux) all storage areas (coolers freezers, dry store rooms) and dining areas.
What are the minimum lighting intensities?
500
Smoking foods to preserve them; Curing foods; Sprouting seeds or beans; pasteurizing juices; Reduced oxygen packing methods; Using food additives or components to preserve foods so they no longer require time temperature control.
What are processes that require a variance and HACCP Plan?
500
68 degree water, 12.5 - 25 ppm, 30 second contact time
What are the specifications for iodine sanitizers?
500
A feeling of warmth, hives, itching flushed or pale skin, feeling of a lump in the throat, constriction of airway/difficulty breathing, swollen tongue or throat, weak rapid pulse, weakness or fainting, nausea, vomiting.
What are symptoms of anaphylaxis (severe allergic reaction)?
500
Foods requiring time and temperature control for safety.
What are TCS foods?
500
At least 75%!!
What is the minimum score I need to earn the 5 year ServSafe Certification?