|
180 |
in a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?(just put the #) |
|
Jaundice |
a foodhandler must be excluded from the operation for which symptom? |
|
41 to 135 |
what is the temperature range for the danger zone?(_ to _, just put the #s) |
|
spore |
what is form some bacteria take to keep from dying when they do not have enough food? |
|
state |
most regulations for foodservice operations are at what level? |
|
41 or lower |
at what internal temperature should raw meat, poultry, and seafood be stored? |
|
insulated |
what type of container should be used to transport TCS food from the place of preparation to the place of service? |
|
practice the skill |
to learn a new skill, learners must be given the opportunity to__. |
|
close the affected area and clean it |
a backup of raw sewage has occured in the kitchen. what should happen next? |
|
minimum internal cooking temperature of food |
when using a bottom to top shelving order, what determines the best placement of food in a cooler? |
|
cross-connection |
a hose connected to a running faucet that is left submerged in a bucket is an example of a |
|
sliced cantaloupe |
an example of TCS food is |
|
wheezing |
a customer having an allergic reaction may show which symptom? |
|
pasteurized |
raw or undercooked dishes made for high-risk populations must use eggs that have been__. |
|
color |
the effectiveness of chemical sanitizers is NOT affected by its |
|
state or local regulatory authority |
which agency enforces food safety in a foodservice operation? |
|
time-temperature abuse |
what can cause histamine to form in tuna? |
|
deny pests food, water, and a nesting or hiding place |
what is the second basic rule of an integrated pest management(IPM) program? |
|
deny pests access to the operation |
what is the first basic rule of an integrated pest management program? |
|
work with a licensed PCO to eliminate pests that do enter the operation |
what is the third basic rule of an integrated pest management(IPM) program? |
|
16 mesh per square inch screening |
screen all windows and vents with at least |
|
touching the walls |
food stored in a dry-storage area should NOT be |
|
90 days after the container has been emptied or the last shellfish was served from the container |
how lons must shellstock tags be kept on file? |
|
24 hours |
you should label all ready to eat TCS food that is prepped in house and held longer than |
|
become ill themselves |
people who are carriers are able to carry pathogens in their systems and infect others, yet they never |
|
vacuum-breaker |
what is the only certain way to prevent backflow? |
|
when hired, and then periodically after that |
when should employees receive food safety training? |
|
individuals and small groups |
on-the-job training works best for |
|
165 |
TCS food must be reheated to what temperature for 15 seconds within 2 hours |
|
show if food has been time-termpature abused during shipment |
what do time-temperature indicators do? |
|
at room temperature |
what is one way that food should NEVER be thawed? |
|
165 |
what is the minimum internal cooking temperature for poultry? |
|
conduct a hazard analysis |
what is the first step in developing a HACCP plan? |
|
determine critical control points(CCPs) |
what is the second step in developing a HACCP plan? |
|
establish critical limits |
what is the third step in developing a HACCP plan? |
|
establish monitoring procedures |
what is the fourth step in developing a HACCP plan? |
|
identify corrective actions |
what is the fifth step in developing a HACCP plan? |
|
verify that the system works |
what is the sixth step in developing a HACCP plan? |
|
establish procedures for record keeping and documentation |
what is the seventh step in developing a HACCP plan? |
|
the HACCP system |
is used to control risks and hazards throughout the flow of food |
|
cool food from 135 to 70 within 2 hours |
the first step in cooling TCS food |
|
cool it from 70 to 41 in the next four hours |
the second step in cooling TCS food |
|
bimetallic stemmed thermometer |
useful for checking large or thick food |
|
thermocouples and thermistors |
good for checking the temperature of thick and thin food |
|
immersion probes |
use these to check the temperature of liquids, like soups, sauces, and frying oil |
|
165 for 15 seconds |
minimum internal temperature for poultry, stuffing, stuffed meat or seafood or pasta, dishes that include previously cooked, TCS ingredients |
|
155 for 15 seconds |
minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service |
|
145 for 15 seconds |
seafood, steaks, pork chop, and eggs that will be served immediately |
|
145 for 4 minutes |
roasts of pork, beef |
|
135 |
commercially processed food that will be hot held |
|
135 |
fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service |
|
IPM program |
the best way to deal with pets is to have an |
|
abrasive cleaner |
removes bits of baked cheese from a pot |
|
degreaser |
clean a grill backsplash |
|
delimer |
remove mineral deposits from a steam table |
|
detergent |
wash a kitchen wall |
|
clean, rinse, and sanitize |
what are the the steps in a three compartment sink |
|
6 inches |
store tableware and utensils at least___off the floor. |
|
chemicals |
occupational safety and health administration(OSHA) has requirements for using__ |
|
Material Safety Data sheet |
OSHA requires chemical manufacturers and suppliers to provide a____ for each hazardous chemical they sell |
|
inform employees of safe use and hazards associated with chemicals used in the operation |
what is the purpose of Material Safety Data Sheets |
|
Creating a master cleaning schedule, training your employees to follow it, and monitoring the program to make sure it works |
three things to focus on when developing a cleaning program |
|
Virus |
what type of pathogen is hepatitis A? |
|
person’s intestines |
where is the only place a foodborne virus can reproduce? |
|
surface temperature |
what is an infrared thermometer used to measure? |
|
gap between what an employee knows and what an employe needs to know |
a training need is a |
|
pile of soft materials in a corner |
__is a sign of a possible rodent infestation |
|
thrown out immediately |
hot TCS food that has been held below 135 for over 4 hours should be |
|
the federal goverment’s recommendations for foodservice sanitation regulations |
what is the FDA food code? |
|
keep the foodhandler away from duties that involve food |
what should a manager do when a foodhandler reports being diagnosed with shigellosis? |
|
the water vaporizes before items can be sanitized |
what happends when the water temperature in a high temperature dishwashing machine is too high? |
|
use a test kit to check the sanitizer’s concentration when mixing it |
to make sure that the chemical sanitizer is at the correct strength,__ |
|
41 or lower |
cold TCS food must be received at what inernal temperature |
|
155 |
what is the minimum internal cooking temperature for TCS food cooked in a microwave? |
|
keep it accurate |
what is the calibration nut on a bimetallic stemmed thermometer used for? |
|
the date the food should be sold |
lables on containers of ready to eat TCS food that was prepped on site must include |
|
cleaned, rinsed, and sanitized |
if a food contact surface has been soiled, what three actions must be performed before it can be used again? |
|
every 4 hours |
if a food contact surface is in constant use, how often must it be cleaned and sanitized |
|
insert the thermometer of the stem into the thickest part of the product |
what is the right way to measure the temperature of fresh meat, poultry, or seafood when it is deliverd |
|
100 |
what temperature does the water have to be for washing hands |
|
1 hour |
a foodhandler who spends an entire shift deboning chicken should change gloves after |
|
fully describe each menu item to customers who ask, including any secret ingredients |
when taking the orders of customers with food allergies, a server should |
|
acids in the food can leach zinc into the food |
why should food NOT be stored in a galvanized container |
|
botulism |
food commonly linked with the bacteria are dented cans, baked potatoes |
|
sous-vide |
cooking food in an airtight bag in hot water at 140 degrees for a long period of time |
|
shiga toxin producing e coli |
linked with contaminated ground beef and produce |
|
cooking food in the right temperature |
can reduce salmonella spp. in poultry to safe levels |
|
wash their hands |
viruses such as norovirus and hepatitis a can be spread when foodhandlers fail to |
|
toxic metal poisoning |
cooking tomato sauce in a copper pot can cause which food borne illness |
Share This
Flashcard
