Food Safety Day 2

Question 1

When should a penetration probe be used?

Answer 1

One example: chicken

Question 2

When should an immersion probe be used?

Answer 2

In liquids

Question 3

Which thermometer can only test the surface of food?

Answer 3

Infrared thermometers

Question 4

Which thermometer is used for final rinse temps in a dishwasher?

Answer 4

Maximum registering thermometer

Question 5

Where should a thermometer tip be placed?

Answer 5

In the thickest part of food

Question 6

Poultry cooking temp

Answer 6

165 degrees

Question 7

Stuffing and casserole internal temp

Answer 7

165 degrees 1 second

Question 8

Ground meat internal temp (and brined ham and roasts)

Answer 8

155 17 seconds with thermometer

Question 9

Fish and marinaded steaks internal temp

Answer 9

155 degrees hold thermometer to 17 seconds

Question 10

Fish and shellfish, pork, eggs

Answer 10

145 for 15 seconds

Question 11

Roasts

Answer 11

145 for 4 minutes

Question 12

Hot holding foods

Answer 12

135 degrees

Question 13

Cooking temp in microwave

Answer 13

165 degrees (always stir or rotate during cooking) check temp in at least two place

Question 14

Correctly cooling temps

Answer 14

Cool from 135 to 70 degrees

Question 15

What cools faster?

Answer 15

Less dense foods like chicken broth
Small items
Foods in stainless steel

Question 16

Reheating temps should be what?

Answer 16

Food made in house should be heated to 165. Food made in processing plants should be reheated to 135

Question 17

When cool tcs food how long do you have to cool from 135 to 70 degrees

Answer 17

2 hours

Question 18

How long can you hold cold TCS foods without temp control?

Answer 18

Up to six hours

Question 19

How long can you hold hot TCS foods without temperature control?

Answer 19

Up to four hours

Question 20

Who can you never serve TCS food to that has no received temperature control?

Answer 20

High risk groups like kids and elderly

Question 21

What is the proper hold temp for hot food?

Answer 21

135 or higher

Question 22

Proper hold temp for cold foods?

Answer 22

41 degrees

Question 23

How long until you should do a temp check on hot hold foods?

Answer 23

Every four hours

Question 24

What is focused on controlling five common risk factors of foodborne illness?

Answer 24

Active managerial control

Question 25

Pest management program is an example of what type of program?

Answer 25

Food safety

Question 26

What are the three steps of implementing active managerial control?

Answer 26

Identify risks, corrective action and training

Question 27

Management oversight

Answer 27

Verify staff is following procedures (walk around and observe)

Question 28

How do managers show that they know how to keep food safe?

Answer 28

Become certified in food safety

Question 29

Lighting intensity is measured in

Answer 29

Foot candles or lux

Question 30

All lift bulbs should

Answer 30

Have covers or be shatter proof

Question 31

When there is grease build up on walls what does this mean?

Answer 31

Ventilation isnt working properly

Question 32

When installing tabletop equipment on legs, the space between the base and the tabletop should be how many inches?

Answer 32

4 inches or 10 cm

Question 33

What is the only reliable way to prevent back flow?

Answer 33

Air gap

Question 34

Should you dry a table when sanitizing?

Answer 34

No let it air dey

Question 35

When you are interrupted during a task should you sanitize the knife and cutting board?

Answer 35

Yes, it could have been contaminated

Question 36

How long can you use equipment before you need to clean and sanitize it?

Answer 36

Four hours for uninterrupted work (if you are interrupted you need to clean and sanitize)

Question 37

What is the right dishwasher temp for most machines?

Answer 37

165 degrees

Question 38

Sanitize order

Answer 38

Cleaning tools (next to sinks on the left), detergent in water 165 degrees, clean water for rinsing, then water and sanitizer (so clean, clean again, rinse then sanitize)

Question 39

Should you dry dishes with a towel?

Answer 39

No always air dry. Towels and paper towels can contaminate

Question 40

How often should dishwashing machines be checked for cleanliness

Answer 40

Once a day and cleaned as needed