Chapter 6
This type of supplier meets all local, state and federal laws
What is an approved supplier?
A manager can verify that food safety procedures are being followed by using this process
Food handlers must wash their hands for at least this many seconds
What is 20 seconds?
Cleaning removes this from surfaces
To prevent cross-contamination raw meat should be stored this way in a refrigerator.
What is below ready-to-eat- food?
Shell eggs should be received at this max air tempature
What is 45 F ?
HACCP stands for this
Gloves should be changed at last this often when working with the same task continuously.
What is every four hours?
The min temperature for heat sanitizing in a three compartment sink is this
Food should be cooled from 135 F to 70 F within this amount of time
What is two hours?
If raw meat packaging is leaking or has too much liquid, you should do...
Throw it away/ Reject it
A food-borne illness outbreak is considered this type of situation.
What is a crisis?
A food handler must not work with food if they have these symptoms
What are vomiting, diarrhea, jaundice, or fever with sore throat?
Dishes must be air-dried instead of using this.
What is a towel?
What is a thermocouple or thermistor with a thin probe?
FIFO stands for this principle
What is First in, First out?
A restaurant should do this if it receives a food recall notice.
What is stop using and isolate the affected food?
What is short, clean, no nail polish?
These tools should never be stored in food prep areas
What are mops, brooms, and cleaning supplies?
A food handler with an infected wound on their hand must do this before handling food.
These organizations inspect and regulate food suppliers.
What is the USDA and FDA?
This regulatory agency recommends active managerial control to reduce food-borne illnesses
What is the FDA
Food handlers must not use these instead of hand washing
What are gloves ?
The correct way to store mops after use is this.
What is hanging them to air dry?
What is the sensing area?