Show:
The Microworld
Sanitary Facilities
Flow of Food
Cleaning and Sanitizing
HACCP
100
F.A.T.T.O.M.
What is Food, Acidity, Temperature, Time, Oxygen, Moisture.
100
The only sure way to prevent a backflow.
What is Airgap.
100
The temperature danger zone.
What is 41 to 135 degrees?
100
Chemicals that remove food, dirt, rust, stains, minerals and other deposits.
What are cleaners.
100
Daily Double
What is smoking food for preservation, using food additivies such as vinegar for preservation, curing food, custom processing animals, packagin food under ROP methods, pastuerizing juice on site, sprouting seeds or beans, offering live molluscan shellfish from a display tank.
200
Types of Pathogens
What are Viruses, Bacteria, Parasites, Fungi.
200
Legs 6 inches from the floor or sealed to a masonry base.
What is the proper way to install floor-mounted equipment.
200
The amount of time food can spend in the temperature danger zone.
What is 4 hours.
200
The proper way to clean and sanitize.
What is Wash/Clean the surface, rinse the surface, sanitize the surface, allow the surface to air-dry.
200
The first principle of a HACCP plan.
What is conduct a hazard analysis.
300
A parasite that can be found in contaminated water and produce. Causes watery diarrhea, abdominal cramps, nausea and weight loss.
What is Cryptosporidiosis.
300
NSF, UL classified or UL EPH listed.
What are the marks that must be on foodservice equipment.
300
The maximum amount of time ready to eat food can be stored without labeling.
What is 24 hours.
300
Rinse items in the second sink. Make sure you remove all traces of food and detergent.
What is the third step in cleaning and sanitizing in a three compartment sink.
300
H.A.C.C.P.
What is the abbrevation for Hazard Analysis Critical Control Point.
400
Daily Double
What is time and temperature control for safety.
400
Three Safe sources of potable water.
What are approved public water mains; private water sources that are regularly tested and maintained; closed, portable water containers; water transport vehicles.
400
The internal cooking temperature of a blue cheese stuffed pork chop.
What is 165 degrees for 15 seconds.
400
The type of sanitizer used in the school.
What is quaternary ammonium compounds, or quats.
400
Cooking chicken to a minimum internal temperature of 165 degrees by placing in the broiler for 16 minutes.
What is an example of a critical limit.
500
7 Types of food most likely to become unsafe.
What are milk and dairy products; eggs; meat; poultry; fish; shellfish and crustaceans; baked potatoes; heat treated plant food, such as cooked rice, beans, and vegetables; tofu; sprouts; sliced melons, cut tomatoes; untreated garlic-and-oil mixtures.
500
The minimum lighting intensity in prep areas.
What is 50 foot-candles.
500
Prepackaged food including condiments, wrapped crackers or wrapped breadsticks.
What are the only foods you can safely reserve.
500
A minimum of 180 degrees.
What is the temperature of the final sanitizing rinse in a high temperature dishwashing machine.
500
Continuing to cook chicken breast that has not reached its critical limit within the alloted 16 minute cook time until it reaches its critical limit.
What is an example of corrective action.