SS 7-9

Question	Answer
Describe the 5 guidelines for holding food?	1. must have food covers/sneeze guards 2. Temp: below 41 or over 135 3. monitored with thermometer 4. check food temp at least every 4 hours 5. Hot holding: don't use it to reheat
Describe how to hold cold food without temp control for up to 6 hours.	1. hold food at 41> before removing fridge 2. label food w/ time removed and discard time 3. make sure doesn't exceed 70 F 4. Sell, serve or throw out w/in 6 hours
How should hot food be held w/out temp control	1. hold up to 4 hours 2. hold at 135 F or higher before removing from fridge 3. sell, serve, or throwout after 4 hours
Describe guidelines for refilling take home containers	use containers: designed to be reused, provided by operation, clean/saitinized - Beverage containers: can be cleaned at home or in operation, rinsed before filling with hot water under pressure, refilled by staff or customer in a way that prevents contamination
Describe service staff guideline?	1. hold dishes bottom/edge 2. Carry glasses in rack or tray 3. hold flatware by handle, store so grasped by handle 4. avoid bare hand contact with RTE 5. use ice scoops
Describe guidelines for preset tableware	Wrap or cover unless: 1. removed when guests are seated 2. If they remain on table, are cleaned sanitized after guests have left
Describe guidelines for re-serving food?	1. Prevent contamination of condiments 2. Do not serve uneaten bread to other customers 3. only serve unopened prepackaged food in good condition
Describe the guideline for self-service area.	1. Sneeze guard 14 inches above counter and 7 inches beyond food 2. no raw, unpackaged meat, poultry, and seafood unless at salad bars, ready to cook eaten right after (Mongolian), raw, frozen, shell-on shrimp/lobster 3. no refill of dirty plates/ utensils
How should bulk food be labeled in a self-service area?	1. label in plain view of customer Bulk unpackages doesn't need to be labeled if: 1. product makes no claim w/ health content 2. no laws requiring labeling 3. manufactured/prepared on premise 4, manufactured/prepared off-site at operation owned by the same person
Describe the guidelines for off-site food service?	1. pack in insulated, leak proof containers 2. clean delivery vehicles 3. Check internal temps 4. Label with use-by date 5. Need proper utilities off site (water, garbage) 6. store raw meat and RTE separately
Describe the guideline for vending machines?	1. check shelf life every day 2. keep TCS at correct time 3. dispense TCS in orignal container 4. Wash and wrap fruit w/ edible peels
Name the 8 types of programs operations need.	1. Personal hygiene 2. food safety 3. Supplier selection/specification 4. Quality control/assurance 5. Cleaning/Sanitation 6. Standing Operating Procedures 7. Facility Design/equipment maintenance 8. Pest-Control
What can a manager do toe "actively control" operation	1. training programs 2. manager supervision 3. incorporation of SOPs
What are the FDA's recommendations for controlling common risk factors for food borne illness?	1. Demonstration of Knowledge 2. Staff Health controls 3. Controlling hands as a vehicle of contamination 4. time/temp parameters for controlling pathogens 5. consumer advisories
What are the 7 principles of a Hazard Analysis Critical Control Point System?	1. Conduct hazard analysis 2. Determine CCPs 3. Establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6 . verify that the system works 7. establish procedures for record keeping/ documentation
Describe 2 organizations that create national standards for food service equipment.	1. National Sanitation Foundation: creates national standards is accredited by 2. American National Standards Institute ** Both require nonabsorbent, smooth, corrosion resistant, easy to clean, durable, and resistant to damage
What are the guideline for floor-mounted and tabletop eqipment?	Floor: must be on legs that are 6 in high Table: on legs 4 in high *or seal to floor or countertop
Describe the guidelines for dish washing machines.	1. install so it's reachable 2. prevent contamination 3. detergents/sanitizers approved by local regulatory authority 4. Must have ability to measure water temp, water pressure, cleaning/sanitize concentration 5. clean often following manufacter's rec.
Describe the 5 things a handwashing sink needs?	1. Hot/cold running drinkable water 2. Liquid, bar, or powder soap 3. Way to dry hands 4. Garbage 5. signage telling staff to wash hands
What are the 4 water sources?	1. approved public water mains 2. private water sources that are tested/maintained 3. Closed, portable water containers 4. water transport vehicles
Describe guidelines for plumbing	1. licensed plumber 2. no Cross-connection (dirty meets clean) 3. Prevent Backflow by avoiding cross connection, creating an air gap, or providing an anti-siphonage device
Describe lighting guidelines.	1. lux/foot candles measure intensity 2. Prep areas are brighter to inspect food 3. Shatter resistant lightbulbs or protective covers
describe the garbage guidelines.	1. Removed from prep areas ASAP 2. Clean Garbage containers frequently 3. leakproof, waterproof, pest proof 4. waste/recyclables stored away from food contact surfaces 5. place garbage on smooth, nonabsorbent and durable like concrete, keep covered
Describe the 3 imminent health hazards.	1. Temp control: power failure/breakdowns of refridgerators 2. Physical safety: unauthorized people 3. Drinkable water supply
Describe guidelines for pest prevention.	1. licensed pest control operator (PCO) 2. Deny access by checking deliveries and all openings are secure 3. Deny shelter by eliminating ffood supply and destroying eggs 4. Contact PCO immediately if signs

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	Created by Ayanna Patterson about 7 years ago