Chapter 6
What temperature does stuffing made with meat need to be cooked to? For how long?
165 degrees Farenheit for less than 1 second
How far above the counter should sneeze guards be and how far should they extend beyond the food?
Should active managerial control be reactive or proactive?
Proactive because they must anticipate risks and plan for them before they happen.
What organization creates national standards for food service equipment?
NSF
What are the 3 common types of chemical sanitizers?
- Chlorine
- Iodine
- Quaternary
What does the FDA advise against offering on a childrens menu?
Raw or undercooked meat, eggs, poultry, or seafood.
How long can you hold cold food without temperature control? Hot food?
Cold food - 6 hrs
Hot food - 4 hrs
What is one example of how a manager can demonstrate their knowledge?
Becoming certified in food safety
How many inches should tabletop equipment be off the floor?
4 inches
How often should food contact surfaces in constant use be cleaned and sanitized?
4 hours
Put these items in order from top to bottom in a refridgerator:
Raw Chicken breast/Fruit Salad/Raw Steak/Raw Codfish Cakes/Raw Shrimp
Fruit Salad, Raw Shrimp, Raw Steak, Raw Codfish Cakes, Raw Chicken Breast
What types of food items can be displayed in a self-service area without packaging, sneeze guards, or a display to protect them?
-Nuts in the shell that require hulling or peeling
What is a specific pathogen that is a risk to food packaged using reduced oxygen packaging (ROP)?
- Clostridium botulinum
- Listeria monocytogenes
What do you seal holes in the floor with?
Concrete
How often do dishwashers need to be checked for cleaning?
Often
What are 2 examples of food that operations who mainly serve high-risk populations should never serve?
- Raw seed sprouts
-Raw or undercooked eggs, meat, or seafood (over easy eggs, raw oysters on the half shell, rare hamburgers)
If an operation has a buffet with 17 items on it how many serving spoons does it need to have?
17
The temperature of a roast is checked to see if it has met its critical limit of 145 degrees for 4 minutes. This is an example of which HACCP principle?
Monitoring
Why is ventilation needed inside an operation?
It removes heat, steam, and smoke from cooking lines. It also eliminates fumes and odors. If it isnt working correctly, grease and condensation can build up on walls and ceilings.
Name 3 things a material safety data sheet needs to include about a chemical?
-Safe use and handling
-Physical health, fire, reactivity hazards
-Precautions
-Appropriate personal protective equipment (PPE) to wear when using the chemical
-First-aid information
-Manufacturers name, address, and phone #
-Preparation date of MSDS
-Hazardous ingredients and identify info
When reheating food for hot-holding, what is the maximum time period to reach 165 degrees Farenheit?
How should you carry glasses?
In a rack or on a tray to avoid touching food-contact surfaces. Do NOT stack.
What are the 7 steps in a HACCP plan?
1) Conduct a hazard analysis
2) Determine CCPs
3) Establish Critical Limits
4) Establish monitoring procedures
5) Identify Corrective Actions
6) Verify that the system works
7) Establish procedures for record keeping and documentation
How long do you soak dishes for in chlorine sanitizer?
7 seconds
What does OSHA stand for?
The Occupational Safety and Health Administration.