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Flashcards in 16 - 31 Deck (15)
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0

The effectiveness of chemical sanitizer are affected by __,__,__, and ___, but it's not ______.

Exposure Time, Temperature ( Avoid 131 F+) Concentration Water pH and Hardness ( Avoid 7.5 +) ; not the Liquid's Color

1

What can cause histamine to form in tuna?

Time - temperature abuse

2

What are the three rules of an integrated pest management program (IPM) program?

1. Deny pests access to the operation
2. Deny pests food, water, and a nesting of hiding place.
3. Work with a licensed PCO to eliminates pests that do not enter the operation.

3

All screens for Windows and vents must meet this requirement.

16 mesh per square inch screening

4

When deciding where to place dry-food for storage area it is important that the dry God's NOT be ______.

Touching the walls

5

How long must shellstock tags be kept on file?

90 days after the container has been emptied our the last shellfish that was served from the container.

6

You should label all ready to eat TCS that is prepped in house and held longer than _____.

24 hours

7

What is the only certain way to prevent backflow?

Vacuum - breaker

8

When should employees receive food safety training?

When hired, daily (on the job) weekly, monthly, quarterly, and whenever necessary.

9

TCS food must be reheated to what temperature for 15 seconds within two hours?

165

10

What do time-temperature indicators do?

Show of food has been time-temperature abused during shipment.

11

Why is one way food should NEVER be thawed?

At room temperature

12

What it's the minimum internal cooking temperature for poultry?

165

13

What does HACCP stand for?

Hazard Analysis and Critical Control Points

14

What system is used to control risks and hazards throughout the flow of food?

HACCP system