Term
| How often should food contact surfaces be cleaned? |
|
Definition
|
|
Term
| What is the procedure for storing mops and buckets after mopping a floor? |
|
Definition
| floor drain to dump dirty water and hooks to hang mops on |
|
|
Term
| What is the procedure for pooling eggs? |
|
Definition
| Cook immediatly or cool in 41 degrees or lower. Wash out and sanitize the bowl they were in |
|
|
Term
| First Procedure for HACCP |
|
Definition
|
|
Term
| Second Procedure for HACCP |
|
Definition
|
|
Term
| Third Procedure for HACCP |
|
Definition
|
|
Term
| Fourth Procedure for HACCP |
|
Definition
|
|
Term
| Fifth Procedure for HACCP |
|
Definition
|
|
Term
| Sixth Procedure for HACCP |
|
Definition
| Verify the system is working |
|
|
Term
| Seventh Procedure for HACCP |
|
Definition
| Documentation and Record Keeping |
|
|
Term
| What is the proper procedure for washing pots in a 3 compartment sink? |
|
Definition
1. Rinse/Scrape food items off
2. Wash in hot soapy water (110 degrees F)
3. Rinse in hot water
4. Sanitize
5. Air dry |
|
|
Term
| What is a cross connection? |
|
Definition
| Physical Link between safe water and dirty water |
|
|
Term
| What is a backflow prevention device? |
|
Definition
| Air gap or a vacuum breaker |
|
|
Term
|
Definition
| Air space that separates a water supply outlet from a potentially contaminated source |
|
|
Term
| What is a vacuum breaker? |
|
Definition
| A mechanical device that prevents backsiphonage |
|
|
Term
| What material is unacceptable for cutting boards? |
|
Definition
|
|
Term
| Why should an operation have more than one type of sanitizer testing kit? |
|
Definition
| There are usually more then one sanitizers being used |
|
|
Term
| What is the difference between cleaning and sanitizing? |
|
Definition
Cleaning-Removing dirt and objects from a surface
Sanitizing-removing microorganisms from a surface |
|
|
Term
| What are the final rinse temperatures for a dish machine (not a single/stationary rack)? |
|
Definition
|
|
Term
| What are some signs of pest infestation? |
|
Definition
| Droppings, Tracks, chew marks |
|
|
Term
| What is the policy for a backup of sewage in your restaurant? |
|
Definition
| The operation must be closed right away |
|
|
Term
| What are the two type of sanitizing methods approved for foodservice? |
|
Definition
| Heat and food safe chemicals |
|
|
Term
| What are the types of chemical sanitizers? |
|
Definition
| Chlorine, Iodine and Quaternary compounds |
|
|
Term
| What affects the ability of a chemical sanitizer to work effectively? |
|
Definition
| Concentration. temperature, contact time, water hardness and pH |
|
|
Term
| What is the most effective way to prevent pest problems? |
|
Definition
| deny them food, water, acsess and a place to live |
|
|
Term
| Who is permitted to apply sprayed pesticides? |
|
Definition
|
|
Term
| How many compartments should a sink have when performing manual ware washing? |
|
Definition
|
|
Term
| What does the designation mean when you see NSF Int’l, and UL on a product? |
|
Definition
| That the prodict is up to the organiszations standards |
|
|
Term
| Where do we store chemicals used in our operation? |
|
Definition
| In a seperate area away from food |
|
|
Term
|
Definition
| A sheet which lists the chemicals used in the resteraunts and all of their information |
|
|
Term
| What information should be included in a crisis management plan? |
|
Definition
| Emergency phone numbers, plans, list of things to do, plans for communication with media, a kit |
|
|
Term
| Where might we find the necessary first aid information when an employee is exposed to chemical hazards? |
|
Definition
|
|
Term
| What are detergents used for? |
|
Definition
| Cleaner designed to soften dirt to help remove it from a surface |
|
|
Term
| What are degreasers used for? |
|
Definition
|
|
Term
| What are acid cleaners used for? |
|
Definition
| Removing hard to get off dirt. |
|
|
Term
| How often should floors in a food preparation area be cleaned? |
|
Definition
|
|
Term
| What is the corrective action when a sanitizer has been weakened? |
|
Definition
|
|
Term
| What is the first step when using a three compartment sink for ware washing dishes or tableware? |
|
Definition
| Washing dishes in hot soapy water |
|
|
Term
| How far off the floor should cleaned and sanitized utensils be place? |
|
Definition
|
|
Term
| Why do we need protective covers placed over light fixtures? |
|
Definition
| So that if a lightbulb shatters it doesnt get into food |
|
|
