Spit-shined and polished, well, maybe not SPIT-shined
100
Evidence of these creatures are recognized by a strong oily odor and droppings that look like black pepper.
What are roaches
100
This low temperature simmering, between 186 and 200 degrees, is commonly used for pears and eggs.
What is poaching
100
According to the CDC, there are 5 common risk factors: purchasing from unsafe sources, failing to cook adequately, improper holding, contaminated equipment, and poor _______ _______.
What is personal hygiene
100
What "D-heck" is going on?! If you are not sanitary, you may be shut down by this organization.
What is the Department of Health and Environmental Control
100
Three types of chemical sanitizers are chlorine, iodine, and this
What is quaternary ammonium
200
This type of control measure leaves a film of insecticide that insects absorb as they crawl across it.
What is a redsidual spray
200
Stuffed protein items, microwaved leftovers, and poultry must be cooked to this temperature.
What is 165 degrees
200
The 2nd principle of HACCP is determining these, the "CCP's"
What are critical control points
200
When a health inspector comes to your establishment it is acceptable to ask to see this.
What is ID
200
Using a color-coded cutting board can help prevent this.
What is cross-contamination
300
Rats can survive a fall from 50 feet. They can also jump this high.
What is 3 feet
300
This is the range between hot and cold holding. The center of this range is favorable to the growth of bacteria.
What is the temperature danger zone
300
Knowing to cook a burger to 155 degrees means you have established this, the 3rd principle of HACCP.
What is a critical limit
300
This is the gap between what employees know and what they are required to know to do their job.
What is a training need
300
These factors affect the efficiency of a sanitizer: contact time with item, temperature of the sanitizing solution, and ________of the sanitizing solution
What is concentration
400
To fully combat your battle with pests, you need a lisenced one of these.
What is a PCO
400
32 dgrees and 212 degrees are important temperatures to know for calibrating a thermometer. These are the temperatures that water does these.
What are freeze and boil
400
This 5th principle is what is taken if a critical limit has not been met, such as cooking a chicken breast to it's required temperature.
What is a corrective action
400
One of the essential elements needed for a training program requires that objectives be these.
What are clearly defined and measurable
400
If food contact surfaces are in constant use, they should be cleaned and sanitized how often?
What is every 4 hours
500
These two forms of coin currency are the exact same size of hole needed for a mouse and a rat, respectively, to enter into your establishment. They are a ____ and a ____.
What are dime and quarter
500
Anytime food is left in the temperature danger zone, it has been this.
What is time-temperature abused
500
If critical limits have not been met, this 4th principle must be established.
What are monitoring procedures
500
If a food handler needs to don gloves for a specific task, when should they wash their hands?