The Flow of Food:
Preparation
Preparation
These are some effective methods for cooling foods quickly and safely. (Name at least 3)
What are ice water baths, blast chillers, ice paddles, and or using ice/cold water as ingredient? (pg. 6.17)
These can be held for 6 hours without temperature control as long as the proper conditions are met.
What are cold foods? (pg. 7.3)
This is a system based program on identifying significant biological, chemical, and physical hazards at specific points within a product's flow.
What is the HACCP (Hazard Analysis Critical Control Point) Program? (pg. 8.6)
This is the only person who can apply poisonous or toxic pest-control materials.
Who is the pest control operator (PCO)? (pg. 9.13)
These are the proper steps to clean and sanitize a surface.
What are scrape or remove food bits, wash, rinse, sanitize, the air dry? (pg. 10.5)
Your regulatory authority might require you to sumbit this when applying for a variance.
What is a HACCP plan? (pg. 6.7)
You should pack food into these when transporting food items off-site.
What are insulated food grade containers? (pg. 7.11)
This is a group of practices and procedures intended to prevent foodborne illnesses.
What is a food system management system? (pg. 8.2)
This is a physical link between safe water and dirty water.
What is a cross connection? (pg. 9.6)
This is the information needed to create a master cleaning schedule.
What are what should be cleaned, who should clean it, when should it be cleaned, and how it should be cleaned? (pg. 10.17)
This is where you need to take the temperature when checking food.
What is the thickest part of the food? (pg. 6.10)
Food handlers should wear these when handling ready to eat food.
What are gloves? (pg. 7.6)
This organization provides specific recommendations for controlling the common risk factors for foodborne illnesses.
Who is the FDA (Food Drug Administration)? (pg. 8.5)
This is a curved, sealed edge between a floor and a well.
What is coving? (pg. 9.2)
This is the temperature of the water in the first sink of a three compartment sink?
What is 110°F? (pg. 10.10)
You should never use these to alter the appearance of food.
What are additives? (pg. 6.2)
Food items should be kept at these temperatures when being held on the serving line.
What is below 41°F for cold food items and above 135°F for hot foods? (pg. 7.2)
It is this person's responsibility to actively control risk factors that could lead to a foodborne illness.
Who is the manager? (pg. 8.3)
This can attract pests and contaminate food, equipment, and utensils in not handled correctly.
What is garbage? (pg. 9.8)
These are the most common types of chemical sanitizers.
What are chlorine, iodine, and quaternary ammonium compounds or quats? (pg. 10.2)
These are the preferred methods for thawing foods properly. (Name at least 3)
What are inside the refrigerator, in the sink under constant running water, using a microwave (only if going to cook immediately afterwards), and as part of the cooking process? (pg. 6.4)
These are the only food items that can be re-serviced to customers.
What are unopened, pre-packaged food in good condition? (pg. 7.9)
These food safety programs are the foundation to a food safety management system. (Name 4 of them)
What are the personal hygiene, food safety and training, supplier selection and specification, quality control and assurance, cleaning and sanitation, facility design and equipment maintenance, pest control programs, and standard operating procedures (SOP)? (pg. 8.2)
These are a requirement at all handwashing stations.
What are hot and cold running water, soap, a way to dry hands, a garbage container, and signage? (pg. 9.5)
This is the temperature of the water during the final sanitizing rinse of a stationary rack automatic dishwasher.
What is at least 165°F? (pg. 10.9)