Sanitation and Safety

Question 1

How often should you clean a beverage dispensing machine?

Answer 1

As specified by the manufacturer

Question 2

For sanitizing tableware and food contact surfaces with chemical solutions ( BLEACH ), how long should they be immersed?

Answer 2

At least 7 seconds

Question 3

For a Chlorine solution of 100ppm, how many ounces of liquid bleach should be added to 2gal of cool 55deg water?

Answer 3

1 ounce of 5% sodium hypochlorite added to 2gal of cool water ( 7 SECONDS )

Question 4

When sanitizing with Iodine (PH NOT HIGHER THAN 5.0), what should the concentration range be when water temp is 68deg and for how long?

Answer 4

the concentration range of Iodine (PH NOT HIGHER THAN 5.0) should be between 12.5 and 25ppm with a minimum temp of 68deg for at least 1 MINUTE.

Question 5

For sanitizing tableware and food contact surfaces with 171deg Hot Water, how long should they be immersed?

Answer 5

Tableware and food contact surfaces should be immersed in 171deg Hot Water for 30 SECONDS

Question 6

For a Chlorine solution of 50ppm, how many ounces of liquid bleach should be added to 2gal of cool 100deg water?

Answer 6

1/2 ounce of 5% sodium hypochlorite added to 2gal of 100deg water ( 7 SECONDS )

Question 7

For a Chlorine solution of 25ppm, how many ounces of liquid bleach should be added to 2gal of 120deg hot water?

Answer 7

1/4 ounce of 5% sodium hypochlorite added to 2gal of 120deg hot water ( 7 SECONDS )

Question 8

When rinsing, spraying, or swabbing with a chemical sanitizing liquid, ENSURE THAT IT IS AT LEAST ________________ THE REGULAR STRENGTH when the item is too large to be immersed

Answer 8

When rinsing, spraying, or swabbing with a chemical sanitizing liquid, ensure that it is at least DOUBLE the regular strength when the item is too large to be immersed.

Question 9

Ensure that the dishwasher has a pressure gauge on the waterline, it should read between ____ and _____PSI.

Answer 9

Ensure that the dishwasher has a pressure gauge on the waterline, it should read between 15 and 25 PSI.

Question 10

A dishwasher should have no less than ____ PSI at the rinse nozzle

Answer 10

A dishwasher should have no less than 10 PSI at the rinse nozzle

Question 11

When using a dishwasher what temperature should the wash cycle be at?

Answer 11

When using a dishwasher the temperature of the wash cycle should be 140 - 160deg

Question 12

When using a dishwasher what temperature should the pumped rinse cycle be at?

Answer 12

When using a dishwasher the temperature of the pumped rinse cycle should be 165 - 180deg

Question 13

When using a dishwasher what temperature should the final rinse cycle be at?

Answer 13

When using a dishwasher the temperature of the final rinse cycle should be 180 - 194deg

Question 14

When using a dishwasher what temperature should the utensil surfaces reach?

Answer 14

When using a dishwasher the temperature of the utensil surfaces should reach at least 160deg

Question 15

Frost on refrigerator coils and units should be defrosted before the thickness reaches _______.

Answer 15

Frost on refrigerator coils and units should be defrosted before the thickness REACHES 1/4 OF AN INCH.

Question 16

Ice machine water filters should be changed at manufactures recommended frequency or at least every _______ months.

Answer 16

Ice machine water filters should be changed at manufactures recommended frequency or AT LEAST EVERY 6 MONTHS.

Question 17

An ice machine should be emptied, drained, and cleaned at least every ______days.

Answer 17

An ice machine should be emptied, drained, and cleaned AT LEAST EVERY 30 DAYS.

Question 18

Table mounted equipment should mounted be on legs at least ____ inches high.

Answer 18

Table mounted equipment should mounted be on legs AT LEAST 4 INCHES HIGH.

Question 19

Floor mounted equipment should be mounted on legs no less than _____ inches high.

Answer 19

Floor mounted equipment should be mounted on legs NO LESS THAN 6 INCHES HIGH.

Question 20

Floor mounted equipment should be mounted no less than _____ inches shipboard and _____ inches shore units away from adjacent equipment or walls.

Answer 20

Floor mounted equipment should be mounted NO LESS THAN 6 INCHES SHIPBOARD and 9 INCHES SHORE UNITS away from adjacent equipment or walls.

Question 21

The temperature danger zone is between ________ and ________deg.

Answer 21

The temperature danger zone is between 41 and 135deg.

Question 22

Raw eggs prepared for immediate service should be cooked to a minimum temperature of ____deg.

Answer 22

Raw eggs prepared for immediate service should be cooked to a MINIMUM TEMPERATURE OF 145deg.

Question 23

When cooking fruits or vegetables for hot holding they must reach a temperature of _____deg.

Answer 23

When cooking fruits or vegetables for hot holding they must reach a TEMPERATURE OF 135deg.

Question 24

When cooling cooked foods, place them in a shallow pan no deeper than _____ inches.

Answer 24

When cooling cooked foods, place them in a shallow pan NO DEEPER THAN 3 INCHES.

Question 25

Ensure chopped or ground foods are cooled to 41deg within _______ hours.

Answer 25

Ensure chopped or ground foods are cooled to 41deg WITHIN 4 HOURS.

Question 26

Prohibited leftovers include,________________________.

Answer 26

Prohibited leftovers include, POTATO SALAD, CHICKEN / TURKEY SALAD, MACARONI SALAD, SHRIMP SALAD, EGG SALAD, AND SIMILAR ITEMS. ALSO CREAMED OR GREATLY HANDLED FOODS SUCH AS HASH, MOST GRAVIES, CREAMED MEATS, AND ITEMS THAT ARE HIGHLY PERISHABLE LIKE SEAFOOD.

Question 27

What size SJK may be procured in the CG?

Answer 27

5 - 80 gallons

Question 28

What type of water must be used for electric kettles?

Answer 28

DISTILLED WATER ONLY

Question 29

What is the maximum allowable pressure for an SJK?

Answer 29

45PSI

Question 30

deep fat fryers come in type 23, 51, or 90. What do these numbers indicate?

Answer 30

THE NUMBER OF POUNDS OF FRIES PREPAREDIN ONE HOUR

Question 31

FRYER: How much dish compound should you use when boiling out the kettle? What is the step after this?

Answer 31

TWO OUNCES OF DISH COMPOUND, After boiling for 10-20 min at 250deg, drain, scrub, rinse and refill with water and 1/2 cup of vinegar to neutralize the remaining detergent then boil for 5 minutes

Question 32

When cleaning coffee makers what ratio of water to vinegar do you use?

Answer 32

When cleaning coffee makers the ratio of water to vinegar is 2 PARTS WATER to 1 PART VINEGAR

Question 33

When cleaning a walk-in refrigerator or freezer you should mix ____________ baking soda with 1 quart of water.

Answer 33

When cleaning a walk-in refrigerator or freezer you should mix 1/2 teaspoon of baking soda with 1 quart of water

Question 34

How often should you clean the door gasket of a walk-in with warm water and mild soap?

Answer 34

WEEKLY

Question 35

LIGHTING IN WORK AREAS: _______foot candles at a distance of 30 inches above the floor in the WALK-IN, FOOD SERVING / SALES AREA, AND FOOD PREP AREA.

Answer 35

10 FOOT CANDLES IN FOOD STORAGE AREAS (WALK-IN, DRY STORES) 20 FOOT CANDLES IN AREAS FOOD IS PROVIDED, REACH-INS, BATHROOMS, WAREWASHING, EQUIPMENT / UTENSIL CLEANING AND STORAGE 50 FOOT CANDLES IN ALL FOOD PREP AREAS AND WHILE CLEANING

Question 36

What temperature range is used to POACH (TO COOK IN LIQUID THAT IS HOT BUT NOT BUBBLING)

Answer 36

The temperature range of 160 - 185 deg. is used to POACH (TO COOK IN LIQUID THAT IS HOT BUT NOT BUBBLING)

Question 37

What temperature range is used to SIMMER (TO COOK IN LIQUID THAT IS BUBLING GENTLY)

Answer 37

The temperature range of 185 - 200 deg. is used to SIMMER (TO COOK IN LIQUID THAT IS BUBLING GENTLY)

Question 38

Fresh poultry should be used within _________ and never more than __________

Answer 38

Fresh poultry should be used within 24 HOURS and never more than 4 DAYS