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Flashcards in 1-15 Deck (15)
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0

In a year-long sanitizing dishwashing machine, what is the minimum temperature for the final rinse.

180

1

A chemical-sanitizing warewashing machine must have a temperature of what?

120

2

A good handler must be excluded from the food establishment for which symptoms?

Jaundice, vomiting and/ or diarrhea

3

A food handler must be restricted from the good establishment for which symptoms?

Sore throat, fever

4

What is the temperature range for the danger zone.

41 to 134 (70 to 125 = extreme danger)

5

What is the form some bacteria take to keep from funny when they do not have enough food?

Spore

6

Most regulations for good service operations are at what level?

State

7

At what internal temperature should raw meat,poultry, and seafood to be stored?

41 or lower

8

What type of container should be used to transport TCS food from the place of preparation to the place of service.

Insulated container

9

To learn a new skill, learners must be given the opportunity to _______.

Practice the skill

10

A backup of raw sewage has occured in the kitchen. What should happen next?

Close the affected area and clean it

11

When using a bottom to Top shelving order, what determines the best placement of good in the cooler?

Minimum internal cooking temperature of food

12

A house connected to a running faucet that is left submerged in a bucket is an example of what?

Cross-connection

13

What are some symptoms of an allergic reaction?

Sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc..

14

Raw or undercooked dishes made for highly- susceptible populations ( HSP's) must use eggs that have been ____.

Pasteurized- making the Product safe for consumption and improving its keeping quality.