Show:
Food Preparation
Facilities and Equipment
Cleaning and Sanitizing
Food Service
100

What does TCS stand for? 

Time and Temperature Control for Safety

100

What four elements are essential at a hand washing station?

hot and cold running water, soap, a method to dry hands, and an "employees must wash hands" sign

100

Where should sanitization occur when manually washing dishes in a three compartment sink?

in the third sink

100

When allergens are passed to food or food contact surfaces, this is known as ____.

cross-contact/cross-contamination

200

What is an example of a TCS?

dairy products, eggs, meat, sliced melons, tomatoes, leafy greens, etc

200

Where must wiping towels/rags be stored when in use?

in a sanitizer

200

What are the two methods of sanitizing food-contact surfaces? 

heat and chemical

200

How should utensils be placed in foods on a buffet?

handles up

300

What is the minimum internal cooking temperature for ground beef/pork?

155 F

300

How should glasses/cups be stored when not in use?

upside down on a clean or sanitized shelf

300

at minimum, how many inches off the floor should tableware and utensils be stored?

six inches

300

What are some ways you can help keep food safe in a buffet setting?

  • Keep food at the required temperature.
  • Make sure food is correctly labeled.
  • Provide separate serving utensils for each item.
  • Do not allow guests to use dirty plates, utensils, or cups for food refills.
400

During the preparation step of handling food, what two issues are most likely to affect food safety?

time-temperature abuse and cross contamination

400

Grease and condensation have formed on the walls and ceilings of a restaurant’s kitchen. What is the likely problem?

an issue with the ventilation system

400

What is the minimum temperature for sanitization using hot water?

171 F

400

Hot food should be held at what temperature?

135 F

500

If you are thawing food by submerging it under running water, what temp should the water be?

70 F

500

What is the only completely reliable method for preventing backflow in a drinkable water system?

air gap

An air gap is the space used to separate the water supply from potential contamination, and it is considered the only reliable method for preventing backflow.

500

What are the four types of cleaners?

detergents, delimers, degreasers, and abrasive cleaners

500

You are serving hot food without temperature control. What is the maximum amount of time the food can stay out before it must be discarded?

4 hours