Temperatures
Soup containing cooked beef must be reheated to what temperature before serving?
165 degrees Farhenheit
What part of the plate should a food handler avoid when serving customers?
The top/food contact areas
Which feature is most important for a chemical storage area?
Good lighting
What should you never do while drying dishes?
Use a towel to dry
Hand washing sinks should only be used for what?
Hand washing
How long can you serve cold food without temperature control before throwing it out?
6 hours
What item must customers take each time they return to a self-service are for more food?
A clean plate
What are the two most important food safety features to look for when selecting flooring, wall, and ceiling materials?
Smooth and durable
Where should wet sanitizing cloths stay when not in use?
In a bucket of sanitizing solution
What organization creates national standards for foodservice operations?
NSF
What is the maximum temp allowed for thawing food under running water?
70 degrees Fahrenheit
How should ice never be handled in foodservice?
Never scoop ice with glass or your bare hands
Pest-control programs, personal hygiene programs, and standard operating procedures are examples of what?
Food safety management systems
List everything a proper handwashing station requires (there's 5)
Running water, soap, a way to dry hands, garbage container, signage
Only water that is drinkable can be used in food preparation. What is this water called?
Potable water
Handwashing stations should have running water of at least what temp?
85 degrees Fahrenheit
A self service buffet should have how many serving utensils?
One for every item
What information should a master cleaning schedule contain? (there's 4)
What should be cleaned, when, by whom, and how
List the 5 proper steps in order for cleaning and sanitizing surfaces
Scrape or remove food from the surface,
Wash the surface,
Rinse the surface,
Sanitize the surface,
Allow the surface to air-dry
What is the physical link between safe water and dirty water called?
A cross-connection
When a utensil is stored in water between uses, what are the requirements?
Running water at any temperature, or a container of water at 135 degrees Fahrenheit or higher
How should flatware and utensils that have been cleaned and sanitized stored?
With handles facing up, at least 6 inches off the florr
List 4 of the 6 components of active managerial control
Identifying risks, monitor, corrective action, management oversight, training, re-evaluation
If sanitizing with water what is the minimum temperature and time needed for effectiveness?
171 degrees Fahrenheit for at least 30 seconds
What is the only completely reliable method for preventing backflow?
Air gap