Chapter 12: Food Safety and Sanitation

Question 1

dry storage temp and humidity %

Answer 1

50-70F
50-60%

Question 2

store food at least _____ off the floor and out of direct sunlight

Answer 2

6 inches

Question 3

methods of thawing of food (3)

Answer 3

refrigeration
under potable water
through microwave ovem

Question 4

safest method to thaw food

Answer 4

refrigeration

Question 5

yellow chopping board is for

Answer 5

cooked meats

Question 6

red chopping board is for

Answer 6

raw meat

Question 7

blue chopping board is for

Answer 7

raw fish

Question 8

brown chopping board is for

Answer 8

vegetables

Question 9

green chopping board is for

Answer 9

fruits, herbs, and salads

Question 10

white chopping board is for

Answer 10

bread and dairy products

Question 11

purple chopping board is for

Answer 11

“free-from” products

ex: food allergens

Question 12

internal temperature can be measured (for cooking)

Answer 12

bimetallic thermometer

Question 13

cooling from 140-40F within 4 hrs

Answer 13

one-stage method

Question 14

one-stage method cooling temp and time

Answer 14

140-40F within 4 hrs

Question 15

cooling from 140-70F within 2 hrs, then cooling from 70-40F or lower in 4 hrs

Answer 15

two-stage method

Question 16

two-stage method temp and time

Answer 16

140-70F within 2 hrs, then cooling from 70-40F or lower in 4 hrs

Question 17

reheat food in what temp and time

*if not reached, discard

Answer 17

165F for 15 secs within 2 hrs

Question 18

when holding foods, check the internal temp using

Answer 18

pyrometer

Question 19

time for checking temp of food (hold)

Answer 19

every 4 hrs

Question 20

hold hot foods at what temp

Answer 20

140F or higher

Question 21

measure internal temp of holded hot and cold foods every?

Answer 21

2 hrs

Question 22

hold cold foods at what temp

Answer 22

<40F

Question 23

HACCP meaning

Answer 23

Hazard Analysis Critical Control Point

Question 24

systematic system that identifies specific hazards and measures for their control to ensure the safety of food

Answer 24

HACCP

Question 25

system that focuses on prevention rather than relying on end-product testing

Answer 25

HACCP

Question 26

good manufacturing practices (GMPs) is covered by _____ from the secretary of health in the philippines

Answer 26

AO No. 208 series of 1974

Question 27

requiring all food handlers to have excellent personal hygiene

Answer 27

personnel

Question 28

applying procedures to prevent hazards from getting into the food during purchasing, receiving, and service

Answer 28

process and controls

Question 29

maintaining the cleanliness of the entirety of the physical facilities; providing enough toilets, proper drainage and sewage, and good garbage disposal

Answer 29

equipment and utensils

Question 30

using the right kind of material, workmanship, and construction; avoiding cross contamination by using clean and sanitized equipment and utensils

Answer 30

equipment and utensils

Question 31

ensuring that the area is of appropriate size and is designed to facilitate sanitary operation

Answer 31

plant and grounds

Question 32

handwashing station should equip hot and cold water - temp should be at least

Answer 32

100F

Question 33

permanently installed equipment must be mounted on legs at least _____ off the floor

Answer 33

6 inches

Question 34

substances that reduce surface tension between the soil and detergent

Answer 34

detergents

Question 35

grease-dissolving agents

Answer 35

solvent cleaners

Question 36

used on microbial deposits and other soils

Answer 36

acid cleaners

Question 37

helps scrub hard to remove soils

Answer 37

abrasive cleaners

Question 38

immersing or spraying the items with hot water

Answer 38

heat sanitizing

Question 39

immersing in a sanitizing solution for a required period of time rinsing, swabbing, or spraying with sanitizing solution

Answer 39

chemical sanitizing

Question 40

system designed to prevent pests from infesting and to get rid of any pests that are present

Answer 40

integrated pest management (ipm)

Question 41

serious health hazard eat and ruin food damage property spread disease

Answer 41

rodents

Question 42

generally feed in the dark often carry disease-causing microorganisms

Answer 42

cockroach

Question 43

system where the recommendations and findings of pest control operators on how the restaurant can help in reducing, if not eliminate, pest sightings in the restaurant are highlighted

Answer 43

red dot system