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in a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse?(just put the #)
what type of container should be used to transport TCS food from the place of preparation to the place of service?
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?
a hose connected to a running faucet that is left submerged in a bucket is an example of a
raw or undercooked dishes made for high-risk populations must use eggs that have been__.
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?
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?
become ill themselves
people who are carriers are able to carry pathogens in their systems and infect others, yet they never
show if food has been time-termpature abused during shipment
what do time-temperature indicators do?
establish procedures for record keeping and documentation
what is the seventh step in developing a HACCP plan?
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
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
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,__
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
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
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