Mgmt of Food Safety Practices
Physical, Biological, and Chemical.
What are the 3 types of contaminants?
The term used when wiping cloths are not stored in a sanitizer solution between uses.
What is poor cleaning and sanitizing?
This is the temperature to hold hot food.
What is 135?
When cooling food, it must reach 70 in this time.
What is 2 hours?
This sink holds the sanitizer.
What is the 3rd sink?
1. Food is not held and correct temperature.
2. Not cooked or reheated enough to kill pathogens.
3. Not cooled correctly.
What is time-temperature abuse?
A group of practices and procedures intended to prevent foodborne illness. It does this by controlling risks and hazards throughout the flow of food.
What is a food safety management system?
This is the temperature to hold cold food.
What is 41?
This is how to protect food on display.
What is a sneeze guard?
The temperature the water should be for the first sink.
What is 110?
2 or more people have the same symptoms. An investigation is conducted by state and regulatory authorities.
What is a foodborne illness outbreak?
This is what the PIC/Manager should do if a food handler has the following infectious conditions: vomiting, diarrhea or jaundice.
What is exclude them from the operation?
When holding food, temperatures should be checked this often.
4 hours
The temperature cold food reaches when it needs to be thrown out.
What is 70?
This is the temperature needed to sanitize and soak items in hot water.
What is 171?
This agency conducts research into the causes of foodborne illness outbreaks.
What is the CDC?
This is what the PIC/Manager should do when a food handler has an infected would or boil that is not properly covered or has a persistent sneezing, coughing or runny nose that causes discharges from eyes, nose, or mouth.
What is restrict them in the operation?
The temperature foods must reach when cooking in a microwave.
What is 165?
Thickness or density of the food, size of the food, and storage containers all affect this process.
What is cooling?
1. Scrape or remove food bits from surface.
2. Wash the surface
3. Rinse the surface.
4. Sanitize the surface.
5. Allow the surface to air dry.
What is the process to clean and sanitize surfaces?
The manager takes responsibility to control the risk factors for Foodborne Illness.
What is active managerial control?
Wearing hair restraints, clean clothing, aprons, and jewelry are important aspects to this guideline.
What is work attire?
Pathogens grow well in this temperature danger zone.
What is between 125 and 70?
When cooling food it must reach 41 in this time.
What is 4 hours?
This is the temperature a final sanitizing rinse must be for a dishwasher.
What is 180?