Safe Facilities & Equipment
This is how far off the floor all items must be stored in food service.
What is 6-inches?
This type of cleaner contains surfactants that reduce surface tension between the dirt and the surface being cleaned.
What are detergents?
To ensure your IPM program succeeds, it is important to work with
What is a Pest Control Operator (PCO)?
They write the FOOD CODE and inspect all food except meat, poultry, and eggs.
What is the FDA?
A gap between what staff should know to do their jobs and what they actually know.
What is a training need?
A material that can react to a shock without breaking or cracking.
What is resilient?
Reduces pathogens on a surface to safe levels and must be done on food contact areas.
What is sanitizing?
These are the three basic rules to keep your operation pest-free:
What is deny access, deny food, water, and shelter, and work with a licensed PCO?
This agency is part of the US Department of Health and Human Services. They assist other agencies with investigation, education, and conducting the Vessel Sanitation Program.
What is the CDC - Centers for Disease Control and Prevention?
Learning a job while doing the job, under supervision.
What is on-the-job training?
The extent to which a material will absorb liquids.
What is porosity?
What is use a test kit?
When you see gnawing, droppings and urine stains, tracks, nesting materials, and holes, it is likely that you have a ___________ problem.
What is rodent?
Identification, cooperation, notes, professionalism, records, correction and action are steps in this process.
What is the inspection process?
Asking questions that draw on a persons knowledge and experience is this type of training.
What is guided discussion?
These are required in restrooms or directly next to them and in areas used for food prep, service, and dishwashing.
What are hand sinks?
Name the five steps of cleaning food contact surfaces.
What are scrape, wash, rinse, sanitize, air dry?
These are a threat to human health because they feed on garbage and animal waste. They can also spread pathogens such as Shigella spp.
What are flies?
Food safety provisions that regulate retail and foodservice operations.
What are food codes?
Tell/show/practice is this kind of training?
These sinks are similar to the utility sink found in homes. They should not be used for food prep or other food-related tasks. These sinks are used for tasks related to cleaning the operation.
What is a service sink?
In a high-temperature dish machine the final sanitizing rinse must be this temperature.
What is 180*F?
These pests often carry disease causing pathogens such as Salmonella Typhi, they reproduce quickly and can adapt to certain pesticides. They tend to eat when it is dark.
What are cockroaches?
Also called sanitarians, health officials, or environmental health specialists - conduct restaurant and foodservice inspections in most states.
What are health inspectors?
These four areas are considered Critical Food Safety Knowledge for Staff.
What is good personal hygiene, controlling time and temperature, preventing cross-contamination, and cleaning and sanitizing?