CH 6 Preparation
Never use any of these to alter the appearance, color, or quality of the food. Food must not be misrepresented to the guest and must be as described in the menu. Give at least one example.
What are Food Additives or Coloring, Overwraps, or Lights?
These barriers, usually made from glass, are typically placed above salad bars or self service areas to protect the food from contamination.
What is a sneeze guard?
This the term given for a group of practices and procedures that are intended to prevent foodborne illness.
What is Food Safety Management System?
This is the distance, in inches, that all shelving, equipment, and food must be stored above the floor.
What is 6"?
This is the term we give to the process of removing food particles and dirt from plates or surfaces.
What are clean?
This temperature, in Fahrenheit, is the maximum allowable water temperature for thawing frozen foods under a running stream.
What is 70F?
This amount if time, in hours, is the maximum amount that a hot food can be held without temperature control.
This is the best way for food service managers to show that they know how to keep food safe. One example is ServSafe.
What is become certified in food safety?
Tabletop equipment must be mounted at least this many inches from the table.
What is 4"?
This is the term we give for the process by which plates or surfaces are prepared to reduce the level of pathogens present on the surface.
What is sanitizing?
High risk populations must be served eggs that have been through this process, to destroy potential harmful pathogens.
What Pasteurization?
This is the minimum internal temperature that Hot TCS food may be held for service.
What is 135F?
What does the acronym, HACCP stand for?
What is Hazard Analysis Critical Control Point
The Floors in food service operations must have this feature; which is a curved, sealed edge between the floor and the wall.
What is Coving?
This is the measurement ratio that we use to calculate the hardness or mineral concentration of water. We also use this ratio for measuring the concentration of detergent or sanitizer in cleaning solutions.
What is Parts per Million
If food is thawed in a microwave, this must be done immediately after being thawed.
What is cooked?
Each time customers are returning to the buffet, what must they take before serving themselves more food?
What is a new plate?
It is the manager's responsibility to actively control these and other risk factors for foodbourne illness, which is also called what term?
What is Active Managerial Control?
This is the term given to water that is in drinkable condition.
What is Potable?
This is the minimum contact time that a pan needs to be in a sanitizer sink, filled with a quaternary ammonium solution.
What is 15 seconds?
Frozen fish, in this kind of packaging, must be removed before thawing.
What is a Reduced Oxygen Packaging (ROP)?
Condiments may be reserved to new guests if they meet what two requirements?
What is pre-packaged and unopened?
Rewashing lettuce that is dirty is an example of what step in active managerial control?
What is Corrective action?
The material of the floor underneath dumpsters or trash receptacles must have a surface that is what?
What is smooth and non-porous?
This is the minimum temperature, in Fahrenheit, water must be to sanitize without chemical means.
What is 171F ?