Master Food Safety
What is the proper temperature of the freezer?
-10 to 5°
What is the optimum temperature for frozen bread to be stored?
0°
If it is a Tuesday morning and there is no product on the line that has an expiration of 10 AM on Tuesday, what time do you have to stop serving the product?
10 AM
What is the most common temperature setting for the proofer?
100°
How long can retarded bread be kept?
12 hours
After heating the meatballs to 165°F what, temperature should they be held at in the hot well?
140 to 1 65°F
Rapidly heat products intended to be served hot to 165° prior to serving
165°
To what temperature must hot food be heated to prior to going into the hot Bain?
165°
How long can you keep chicken teriyaki after it is prepared?
2 days
How long can you keep roast beef after it has been opened?
2 days
How long can you keep opened bread toppings still in the bag?
30 days
What is the maximum time you can keep salt, pepper, oregano, once placed in shakers?
30 days
How long can you keep Parmesan cheese once opened?
30 days, or until the expiration date stamped on the can. Which ever comes first
What is the proper temperature of the sandwich unit -cold side?
33 to 41°
What is the proper temperature of the cooler?
34-40 degrees
What is the most dangerous temperature zone to promote bacteria growth?
41 to 140°
Keep refrigerated products cold, under 41°F at all times
41°F
How long can you keep a one steak sauce after it has been opened?
60 days
How long can you keep golden Italian dressing after it has been opened?
60 days
How long can you keep oil and vinegar and dressing bottles?
60 days
Star hot and cold product at least once every 60 minutes to maintain proper temperatures
60 minutes
What is the proper way to mix meatballs?
Add one bag of sauce to 5 pounds of thawed meat balls in a stainless steel bowl. Place this ball into another bowl filled with ice. Mix well and place into Bain's
What times are you required to wash your hands?
After cleaning assignments
When must you wash your hands?
After handling cash, before preparing a sandwich
When must you wash your hands?
After using the restroom
In what locations are thermometers to be placed?
All refrigerated or frozen area is holding food products
What times are you required to wash your hands?
Anytime you're out of the customer sight
When must you wash your hands?
As you come to the front line for customer service
When receiving a delivery, what must you check for?
Bag vegetables: look for leaks
How often must of thermometers be sanitized?
Before and after each use
When must you wash your hands?
Before handling crap
When should the temperature be checked? Check all that apply.
Before lunch, before dinner, at close
At what times are you required to wash your hands?
Before returning from the restroom
At what times are you required to wash your hands?
Before starting work
When must you wash your hands?
Before touching any food product
What times are you required to wash your hands?
Before touching/serving food
When must you wash your hands?
Between every sandwich unless in the assembly line
Where are the tuna and mayo placed upon delivery? What is the reason for this?
Both are placed in the walk - in cooler, to ensure the product is at the correct temperature prior to mixing.
Which is the correct food temperatures for potentially hazardous foods?
Cold products: 41 or below. Hot products: 140 or above
What is the three-step procedure for each glove change?
Dispose of gloves, thoroughly wash hands, put on new gloves
When receiving a delivery, what must you check for?
Dry goods: crushed boxes, damaged, dented, or are harboring pest or rodents
What is the shelf life of parbaked flatbread use for flatizzas
Eight hours
How often must food service areas be sanitized?
Every four hours
Is it OK to mix fresh cold meatballs with the heated ones in the hot bain. They will heat faster.
False
It is acceptable to store white and yellow egg in the same pan.
False
It is not necessary to date all the food products
False
It is not necessary to thaw product in the refrigerator.
False
It is not necessary to wear gloves when you are getting onions out of the bag in order to prepare them
False
React means: reject food from unapproved sources or a unacceptable temperature or condition; illuminate pathogen's avoid contamination and cross contamination of foods control the growth of bacteria and food; train only managers in the procedures necessary to ensure safety food.
False
When items are delivered, it is not necessary to date or rotate the product
False
Which of the following is the Correct procedure for filling sauce bottles?
Fill only bottles that have been washed, rinsed, sanitized, and let it air dry. Do not refill a bottle if it has any product in it.
What does FIFO stand for?
First in, first out
How long can you keep all olives after they have been opened?
Five days
How long can you keep bacon after it is opened?
Five days
How long can you keep banana peppers after they are open?
Five days
How long can you keep cheese slices after they are open?
Five days
How long can you keep jalapeño peppers after their opened?
Five days
How long can you keep marinara sauce and cold after holding it open?
Five days
How long can you keep mayo and select sauces and the dressing bottles?
Five days
How long can you keep pickles after they have been opened?
Five days
How long can you keep shredded cheese after it has been opened?
Five days
How long do you keep banana peppers after they are prepared?
Five days
How long are eggs good for after they have been removed from the freezer?
Four days
How long can you keep soup after it has been prepared?
Four hours
In what locations are thermometers to be placed?
Freezer and cooler
When receiving a delivery, what must you check for?
Frozen food: boxes have no puddles of water, or indications of thawing during transit
What times are you required to wash your hands?
In between preparing different foods
Which is the proper procedure for handling meatballs in the evening hours?
Meatballs must be available in the hot well until 10 PM. After that, the restaurant can heat meatballs in the veltone trays in the microwave. All meatballs must be heated to 165°F before serving
Where do you check the temperature of food in the cooler?
Probe thermometer stuck between packages of cheese
When receiving a delivery, what must you check for?
Produce: open boxes and look through them
In our operation there are seven critical control points, what are they?
Purchasing and receiving; storage of product upon delivery; preparation of products; holding and displaying a products; serving product to customers; Storage of products at the end of the business day; safely serving left over products the next day
Shredded mozzarella has a shelf life of
Six days if still in the bag, two days after being prepped
What is the proper way to thaw frozen products?
Thaw frozen products in the refrigerator at least 24 to 48 hours prior to use.
The labels on the beans in the front line should have what information?
The day the product expires circled, what the item is, date and time product expires, time prepared with AM or p.m. circled, date product was prepared or pulled from the freezer, employee name or initial
How much of an at what angle of the digital thermometer must be inserted into the food to achieve a correct reading?
The narrow tip and at a 45° angle.
How long can you keep flatbread after it is placed at room temperature?
Three days
How long can you keep pepperoni after it has been opened?
Three days
How long can you keep salami after it has been opened
Three days
How long can you keep tuna after it has been prepared?
Three days
All chicken breast, chicken strips, and steak must be between 33to 41° before being placed on the front line?
True
Always wash your hands before waiting on a customer, even if it means washing your hands twice
True
Any canned items that has dents, boulders, leaks or rust must be refused.
True
Food kept in the temperature danger zone, between 41° and 140° for four hours or more, causes bacteria to grow and expand. The time. Does not have to be consecutive and adds up for each time the food reaches improper temperature this is known as the time temperature principle.
True
Food to be served hot must be heated to 165° prior to reaching sandwich unit
True
It is necessary to have a drain plate in the bottom of the Bain's of lettuce spinach tomatoes and cucumbers
True
Lids should always be kept on the sandwich until except during peak periods of business.
True
React stands for: reject food from unacceptable temperature or condition; Eliminate pathogens associated with foods; avoid contamination in Cross - contamination of foods; Control growth of bacteria in food; train all personnel in the procedures necessary to assure safe food.
True
The importance of putting tuna, steak, chicken strips and chicken teriyaki over ice when preparing is to ensure the product maintains the proper temperature at all times
True
The proper procedure for manual washing dishes is: rinse/scrape/suck, wash, rinse, sanitize, air dry.
True
The temperature range for frozen product in the freezer is -10 to 5°
True
The ternal temperature of foods must be checked and documented at least twice every day.
True
The three ways to prevent the transmission of food borne disease by a food employee are: no bare hand contact proper handwashing proper sanitizing
True
Thermometers must be kept in all refrigerated and freezer units holding food.
True
True or false: HACCP stands for hazard analysis and critical control point?
True
When preparing foods: only prepare one product at a time, keep refrigerated products under 41° use FIFO, never mix new product with old, utensils must be clean and sanitize, no bare hand contact.
True
When the truck arrives you should shake a case of bread sticks to see if the product has thawed and refrozen
True
When washing hands, scrub thoroughly rubbing hands together, using friction for at least 20 seconds
True
You are able to use a probe thermometer to check the temperature of the meatballs
True
You are not to use the dial setting to check the cold side temperature of the cold Bain
True
What is the proper procedure for mixing tuna?
Tuna and Mail must be pretty chilled prior to mixing. Place the shredded tuna into a 16 quart stainless steel bowl. Place this ball into another bowl filled with ice. Mix with 1.7 pounds or 26 ounces of mayo. Mix well in place product in the Bain that is marked with an expiration date of 72 hours
What subway products are considered potential he hazardous?
Tuna, all cold cuts, meatballs, steak, cheese, chicken, olives
How long can you keep chicken breast after it has been opened?
Two days
How long can you keep chicken strips after they are open?
Two days
How long can you keep cold cut combo after it is opened?
Two days
How long can you keep cucumbers after they are prepared?
Two days
How long can you keep green peppers after they have been prepared?
Two days
How long can you keep him after it is opened?
Two days
How long can you keep lettuce after it is opened?
Two days
How long can you keep meatballs after they are mixed in place in the cooler?
Two days
How long can you keep onions after they have been prepared
Two days
How long can you keep spinach after it has been opened?
Two days
How long can you keep steak after it has been prepared?
Two days
How long can you keep tomatoes after they have been prepared?
Two days
How long can you keep turkey after it is opened?
Two days
How long can you keep mustard in the dressing bottles?
Two months
After using the restroom it is best to...
Wash hands in the restroom and again at the front counter
When cleaning pop nozzles/drains at night, which is the correct procedure?
Wash, rinse, sanitize and air dry the nozzles. Put 2 ounce of sanitizer and a small bane of warm water and pour down the drain
After you take and pass the master food safety test, how soon should you expect to see the rays presented in your paycheck?
Within a month
