What is the minimum standard for parts per million concentration?
Chlorine and quaternary ammonium sanitizers are the most common in food service. Chlorine-based sanitizers should be 50-100 parts per million (ppm’s) concentration and contact time is 7 seconds or more. Quaternary based sanitizers are usually 150 to 200 ppm’s concentration and 30 seconds contact time.
What is the best way for a food handler to have a beverage in their work area?
How and where can she store it? The drink must be in a covered container with a straw and stored in a non-food prep area. The drink must be labeled and stored in a designated space in the food prep area.
Which of the following is an example of potable water?
Water Systems for Pharmaceutical Facilities Potable water, also called drinking or tap water, is used for sanitary purposes such as drinking fountains, showers, toilets, hand-wash basins, cooking, etc.
Which is an approved method for storing in use utensils quizlet?
Utensils can be held in a refrigerated unit at 4°C/41°F or less for 24 hours. Utensils can be held in a container of hot water maintained at 60°C/135°F or more for 24 hours. Utensils can be held submerged in a dipper well with continuous running water.
What is the greatest concern about having pests in a restaurant?
Keeping these pests out in the first place is the best way to ensure your diners don’t see them. The presence of rats and mice in your restaurant can be a sign of unsanitary conditions and can lead to a number of issues including food contamination, poor food safety audit scores, and serious reputation damage.
What should a manager do if the cook at a nursing home is symptom free but infected with norovirus?
Tell your manager if you have symptoms of norovirus illness or were recently sick. After throwing up or having diarrhea, immediately clean and disinfect contaminated surfaces.
What is one way that food should never be thawed?
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours. When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below.
What food is norovirus commonly found in?
Foods that are commonly involved in norovirus outbreaks include: leafy greens (such as lettuce), fresh fruits, and. shellfish (such as oysters).
Who is responsible for ensuring the staff members are informed about food allergies?
For Food Handlers: Every three (3) years. Who needs to be trained: The Person in Charge (PIC) shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
What causes a sanitizer to not work well?
The presence of water, food, fatty materials, feces and blood on hands can significantly reduce the effectiveness of an alcohol-based hand sanitizer. Viruses such as norovirus are also a concern in foodservice settings. Norovirus is the leading cause of foodborne outbreaks.
What should a cook do to prepare food that is safe for a customer with a food allergy?
Wash pans, utensils and dishes in hot, sudsy water before using them to prepare food for someone with food allergies. It is best to rinse off dirty dishes and utensils before loading them into your dishwasher. This prevents stray bits of dried allergens from sticking to your clean dishes.
What three points should a food defense focus on to prevent possible threats to food?
ServSafe Chapter 3 and 4
| A | B |
|---|---|
| What 3 points should a food defense program focus on to prevent possible threats to food? | Human element, building interior, building exterior. |
| True or False. Zinc from a metal pitcher could be transferred to lemonade | True |
| True or False. Lead from a platter can’t be transferred to food. | False |
What practice is used for destroying viruses?
Washing with soap and water is an effective way to destroy and dislodge many microbes, including the new coronavirus. For more about the virus, see How Coronavirus Hijacks Your Cells.
Why is a food defense system needed?
Food Defense is the need to protect against food adulteration within the manufacturing site. The purpose of a food defense plan is to protect against acts intended to cause harm to the public, consumers or companies from within the manufacturing site.
What are the Food Defense Principles?
Food defense is one of the four categories of the food protection risk matrix which include: food safety, which is based on unintentional or environmental contamination that can cause harm; Food fraud, which is based on intentional deception for economic gain; and Food quality, which may also be affected by profit- …
What is intentional adulteration?
Intentional Adulteration is when a food product is intentionally contaminated by a person or group of people external or internal to a food business. On a wide-scale, intentional adulteration in food is an attack on the safety of our food supply.
Which hazard is grounds for closing a foodservice operation?
The following hazards require the closure of an operation: * Significant lack of refrigeration. * Backup of sewage into the operation or its water supply. * Emergency, such as a building fire or flood.
What is the correct response to a sewage backflow?
Answer Expert Verified So, it is very important that all the operations should be stopped immediately, till the sewage back flow is not cured and the area is thoroughly cleaned. hence, the correct answer is Close the operation.
What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation?
What is the first thing a person in charge should do when someone arrives at the foodservice operation and says they are there to conduct an inspection of the operation? Ask for identification.
Which situation is considered an imminent health hazard?
Examples of imminent health hazards include, but are not limited to, fire, flood, no hot water, no water, power outage, inadequate refrigeration, sewage backup, misuse of poisonous or toxic materials, onset of a suspected foodborne illness outbreak, gross unsanitary occurrences or conditions, or other circumstances …
How should staff make sure the chemical sanitizer being used?
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? Use a test kit to check the sanitizer’s concentration when mixing it.
What are some reasons why you should not apply pesticides in your operation yourself?
Why should you not buy and apply pesticides on your own? -Applied incorrectly, they may have been ineffective or harmful. -Pests can develop resistance and immunity to pesticides. -Each region has its own pest-control problems and control measures may vary.
What situation should a single use gloves be used?
single use gloves should be used when handling ready-to-eat food. the exceptions include: when washing produce or when handling ready-to-eat ingredients for a dish that will be cooked to a correct internal temperature. only purchase gloves approved for safe foodservice. NEVER wash and reuse gloves.
What should you never use in place of handwashing?
Hand antiseptics: Must NEVER be used in place of handwashing – should be used only after handwashing.
How often should food handlers change gloves?
every two hours
What should you do before putting on gloves?
* Wash and dry your hands before putting on gloves. é Select the correct glove size. * Hold gloves by the edge when putting them on. Avoid touching the glove as much as possible.