Manager food safety
A manager observes a food worker washing her hands. She scrubs her hands together with soap for 5 seconds before rinsing then. What should the manager ask her to do?
Reapply soap & scrub for 10 - 15 seconds
Ventilation prevents?
•Moisture condensing on walls & ceilings. • grease that's collects & drain on to good surface. • stuffy air, smoke, heat & odors.
145 degrees
•Pork chops •Roast beef
Delivered at 45 degree?
•Shell eggs must be at least grade B. •Milk must be grade A
Dishes should be kept:
•clean & dry location • at least 6 above the floor •store upside down •re-cleaned if contaminated
What is a must in a self serve area? (buffet)
•cleans dish every time! • sneeze guard • store utensils with a handle up
171 degree
•minimum water temperature for hot sanitizing
Hand washing station required in..?
•restroom • food prep area • dishwashing area
Trash facts:
•use pest-resistant material • keep trashcan/dumpster clean •cover trash container (Lid) •take trash out often
FIFO (first in, first out)
Top: Ready to eat foods Raw whole meats Raw ground meats Bottom: poultry
Cooling 135 - 41 degrees in how long?
6 hours or less in total
Storage shelves must be ___ above the floor?
6 inches
What's 5 reasons to change a gloves?
1) after 4 hours 2) after taking a break 3) when switching a task 4) when glove becomes torn/dirty 5) when answering the phone
5 most common food safety risk factor:
1) unsafe holding temperature 2) inadequate cooking 3) food from unsafe/unapproved supplier 4) contaminated equipment 5) poor personal hygiene
A good worker is preparing eggs that will be hot held for service. What's is the minimum for internal temperature the eggs must reach for at least 15 seconds?
155 degrees
Cooling 135 - 70 in how long?
2 hours or less
Danger zone temperature?
41 - 135 degree
To thaw something in water, it must be at...?
70 degree or cooler
Always purchase from:
Approved food supplier
Thermometer is placed?
By door of fridge (No stem or glass if for food)
All good should be covered except?
•Fruits & veggies with a peel. • food that is cooking can be covered loosely (or not at all if nothing above to contaminate.)
A worker needs to cool a large roast. What should she do before placing it in the refrigerator?
Cut it into smaller pieces
What should a food worker use to dry their hands after proper hand washing?
Disposable towels
Dry cloths should be kept_____ & replaced when _______?
Dry & replaced when dirty or wet
Always check SDS (Safety data sheet) when:
Handling chemical
A food worker wants to eat a quick lunch. Where can he eat?
In the break room
What's does the FDA food code require fluid milk to be received by a food establishment?
It must be pasteurized
A food worker needs to thaw five pounds of steak for tomorrows shift. How should he thaw the steak?
Place them in the fridge
Wet cloths should be in _______ & replaced when ________.
Sanitizing solution & replaced when sanitizing levels are NOT correct.
A food worker vomits in the restroom during his shift, what's must a manager do?
Send him home
Which confirmed food worker illness must a manager report to the regulatory authority?
Shigella
How should a good worker get a ready to eat food?
Single use gloves
Cookware should be made from:
Stainless steel
What is the requirement for the application if restricted use pesticides in a food facility?
The pesticides must be applied by a certified applicator
What's is a managers responsibility while giving a facility tour to a potential new employee?
To ensure the employee wears proper foot wear.
A manager is training a new good worker on proper manual ware washing. What must the manager include in this training?
To measure the concentration of the sanitizing solution
A manager is reviewing temperature records to make sure cooking temperatures were recorded properly. What principle of HACCP is this manager completing?
Verification
Hand washing water degree?
Warm water at least 100 degrees
A food worker prepares lasagna with ground meat that was cooked two days ago & ricotta cheese from a package opened the day before. How should the food worker date mark the lasagna?
With the date seven days from the ground meat being cooked
If using microwave to cook raw animal, it MUST be cooked to:
• 165 degree •rotate & stirred • leave food covered, let it stand for 2 minutes.
Raw animal meat must be away from:
• Ready to eat foods • fruit & veggies away also • prepare at different times or areas
41 degrees
• Vegetable dip • cut fruit • Salmon Sushi
155 degrees
• ground pork • eggs
135 degrees
• mushroom soup • gravy • hot fruit/veggies
Ware washing machine:
• purchase from a restaurant supplier • mechanism for ensuring proper dispensed soap & sanitizer. • temperature gauge (hot water to sanitize)
Reheating process:
• throw out within 2 hours • serving immediately at any temperature • hot held reaches 165 degrees
When should we double hand wash?
• when in the restroom & when you go back to the floor. • Feces & raw meat
165 degree
•Carrots • meatballs • reheated foods
