Flow of Food
How long can TCS food be kept if held at 71'F?
what is 7 days
How long should the entire handwashing procedure take?
What is about 20 seconds
Two common symptoms of allergies
what is Nausea, shortness of breath, hives, vomiting,
If a restaurant floods, what should you do?
what is stop all operations
What are the three compartments to a three compartment sink?
What is wash, rinse, sanitize
What does the acronym FIFO stand for?
What is "First in First Out"
Double points! Can someone with a sore throat and no fever handle food?
What is yes
what is cross contact?
what is the transfer of allergens
Name something that requires a variance
what is smoking food to preserve, curing food, custom-processing animals, sous vide, packaging fresh juice for sale at a later time, sprouting beans
What needs to be above every 3 compartment sink?
What is a clock
Where should raw poultry be placed on a traditional speed rack?
What is the bottom shelf
Can you wear a plain wedding band in the kitchen?
What is yes
what is an example of a physical contaminant?
what is ______
Double points! What should you do if the ventilation or hood fans stop working?
what is stop all cooking
What are the 4 different sanitizers?
what is Quats, Chlorine, iodine, heat
Double points! How far off the ground do food items have to be in storage?
What is 6 inches
How long can you wear single use gloves before needing to replace them?
What is 4 hours
Name two of the big 8 allergens
what is milk, soy, eggs, wheat, fish, crustacean, peanuts, tree nuts
Name one common risk factor for foodborne illness
what is purchasing from unsafe suppliers, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene
What temperature do you need to sanitize with heat?
What is 171'F
A food handler is preparing sandwiches, the lettuce has a use by date of September 30th, the ham has a use by date of September 31st, what is the use by date?
What is September 30th
Name 2 of the big 6 foodborne illnesses
What is Norovirus, Salmonella, salmonella typhi. E. coli, Shigella, and Hepatitis A
Double points! What does the acronym A.L.E.R.T stand for?
what is Assure, Look, Employees, Report, Treat
what are the first two steps in creating a HACCP plan?
what is Analyzing hazards and determining critical control points
Double points! Should you take a bath in the 3 compartment sink
what is no