Dont Spit In My Food Flashcards
In the absence of a HSDR, who designates a unit food inspector?
The CO/OIC
How often is the CG-5145 completed?
Weekly
How often are hygiene inspections of food service personnel conducted?
Visually and daily by the FSO/FSM
Weekly by the HSDR or unit food inspector
Women’s finger nails cannot extend more than __ above the finger tip?
1/4 inch
Numerically scaled thermometers must be accurate to within __?
+/- 2 degrees Fahrenheit
Cooking and holding: Raw eggs for immediate service
145 degrees for 15 seconds
Cooking and holding: Raw eggs not for immediate service
158 for <1 second
155 for 17 seconds
150 for 1 minute
145 for 3 minutes
Cooking and holding: Poultry, wild game, stuffed fish and other meats
165 for <1 second
Cooking and holding: Reheated PHF
165 so all parts reach temp for 15 seconds
What is total cumulative time allowed in the danger zone?
4 hours, including thawing, prep and service
Frozen food may be submerged in water for thawing under running water under the following conditions
Water temp 70F or below
Sufficient velocity to agitate loose particles
For a period of time that does not allow thawed portions of raw animal food to be above 41degrees for more than 4 hours
When cooling foods, use a pan of this specification
3inch depth, or small containers 1gal or less
A consumer advisory is required for these types of food (the Big Eight)
Milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts
Standard food allergy warning should include
Dairy, Gluten, Soy, Egg, Peanuts, Shellfish, Tree Nuts, Seafood
What are prohibited left-overs?
Food with ingredients peeled, sliced or diced by hand after cooking
Certain salads - chicken, potato, macaroni, egg….
Creamed or greatly handled foods
Highly perishable foods, ie: seafood
Table-mounted, non-portable equipment should be mounted __ high to facilitate cleaning
4 inches
__ surfaces are prohibited
Wood
How often should water and air filters of ice machines be changed?
Frequency recommended by the manufacturer
At least every 6 months
What are the specifications for airgaps?
Twice the diameter of the water supply inlet and not less than 1 inch
While a food service area is in use, light intensity should be at least ….
10 foot candles at a distance of 30” above the floor in walk-in reefers and dry stores
20 foot candles where food is provided for self-service, fresh food is offered for consumption (ie: RTE fruits) inside equipment, handwashing/warewashing stations, utensil storage
Where are 50 foot candles required?
Where a food employee is working with food, utensils, equipment, or where safety is a factor
In rooms during period of cleaning
Lighting is inadequate when_
Food operator have difficulty seeing temperature measurements and settings on equipment and thermometers
Soiled conditions are not easily seen
Food handlers should not walk more than __ to reach a handwashing sink.
25ft
Garbage or refuse storage rooms are to be located at least __ from the nearest entrance to the food establishment.
100ft
Where can you not dispose of cooking oil?
Down a drain
What are three recommended dustless cleaning methods?
Vacuum cleaning
Wet cleaning
Dust arresting compounds, and push brooms
The HSDR shall maintain food inspection reports for ___
36 months at the unit
Temporary food service establishments operate at a location for not more than__
14 days
Temporary and mobile food service establishments cannot serve___
TCS foods
A FSS gap analysis found that this was the leading cause of foodborne illness
Lack of thermometers at hazard control points
