QA Flashcards
Memorize all answers
If a product in a hot food display case is found to be only 118*F. What corrective actions can be taken and how will you determine which would be appropriate?
You may reheat to 165F. Or quickly cool to 41F. If the product has been in the case for 2 hours or less and should be determined by the use of a hot product. Temperature log. The product must be discarded if it has been less than 135*F for more than two hours & should be determined by the use of a hot product temperature log. Always check for the “root” cause of the problem & make the appropriate corrections
What are the five steps of manually cleaning equipment and utensils?
Pre rinse/scrape; wash; rinse, sanitize; air dry
If Quat sanitizer is used, what is the correct concentration?
200ppm. Broad range 150-400ppm
Quick cooling of hot products can be accomplished by what methods?
Blast chilling: ice bath; ice paddle/wand; adding ice to the product; placing into shallow metal containers (2-3 inches of product; uncovered)
What measures should the store take to help rodent- proof the premises?
Provide door sweeps on all exterior doors; seal any gaps or openings larger than 1/4 inch leading to outside of building; clean outside compactor area; remove weeds & refuse around building perimeter; contact pest control service and, if necessary, have monitoring traps placed outside and inside the building
What six factors are required for bacterial growth?
FATTOM (FOOD, ACIDITY, TEMPERATURE; TIME; OXYGEN, MOISTURE
What is the difference between cleaning and sanitizing equipment and utensils?
Cleaning is the removal of visible debris and residue, where as sanitizing is the removing of contaminants to a safe and acceptable public health level
When taking the internal temperature of a product with a stem type thermometer, what measures must be taken?
Prior to taking the temperature, check if thermometer is calibrated, sanitize the stem and then insert 2 inches (dial face) or 1 inch (digital) or thickest part of the product.
What is the reason for the requirement of keeping shellfish tags on file and how must they stored?
For tracing the source of shellfish in an outbreak or illness such as hepatitis A and must be kept in chronological order for a minimum of ninety days from the last date of sale
How often should food contact equipment that is in use in an un-refrigerated room be cleaned and sanitized?
Every 4 hours, if In use with a TCS product
How can cross contamination be best avoided?
Washing hands, changing gloves frequently, especially after handling raw foods and then ready to eat foods and whenever going from a non food to a food task.
Preparing foods in separated areas of the food prep area, especially with different species of product. Cleaning and sanitizing food contact surfaces. Product storage of raw foods and ready to eat foods (cooked on top raw on the bottom). Food allergens awareness and the ways to minimize potential contamination ( glove change, separate dispensing utensils).
What groups of people have a greater risk of getting I’ll from eating contaminated
- Very young children
- The elderly.
- Those with compromised immune systems
- Pregnant or lactating women.
What is the best way of controlling bacteria growth in the supermarket or any retail food environment?
- Any severely damaged seam where there is the remote possibility that the integrity of the can has been compromised.
- Any “ blown” or swollen can.
- Any can with penetrating rust.
- Any unlabeled can.
What is the “Food Temperature Danger zone”?
Temperature between 41F. & 135F. Where bacteria can grow and multiply.
What are the proper holding and cooking temperatures of the following: poultry products, pork products, ground meats, stuffed foods and other products?
Cook to the proper internal temperature: Poultry products=170*F Pork products=145*F+ Ground meats=155*F+ Stuffed Foods=170*F+ Other food products=145*F+ Maintain proper internal holding temperature: Hot Foods=135*F Cold Foods=41*F or less Frozen Foods*=10*F Ice Cream*= -10*F or less *ALL frozen product must be maintained solidly frozen
