Sanitation

Question 1

Dishwashing machine PSI at the nozzle

Answer 1

not less than 15, not more than 25

Question 2

how to store potatoes

Answer 2

55-65 degrees, dark place

Question 3

self-activated water faucet, run time

Answer 3

30 seconds

Question 4

How often to clean reach-in reefer racks

Answer 4

bi-weekly

Question 5

milk container sizes

Answer 5

pint or bulk dispensor

Question 6

cooling food, container size

Answer 6

no deeper than 3” and 1 gallon or less

Question 7

TTP 3 sources

Answer 7

Safety & environmental health manual,
Tri-service food code,
Food code, recommendation of the US public health service, USDA

Question 8

Cleaning reefer/freezer, what solution and how much?

Answer 8

baking soda or borax & hot water

1/2 tsp per quart

Question 9

galley water supply temp

Answer 9

at least 120 degrees

Question 10

TMT or unit log entry for sanitation training

Answer 10

Topics presented
presenters name
names of persons in attendance
duration, 
date

Question 11

wiping cloths sanitizing solution PPM

Answer 11

50-100 ppm, chlorine

Question 12

handwashing time

Answer 12

10-15 seconds

Question 13

% of oil changed daily in the fryer

Answer 13

15-20%

Question 14

cleaning the fryer…

Answer 14

keep at 250, lower to 175 for de-staining

2 TB destaining compound per gallon

Question 15

bleach to water ration for sanitizing

Answer 15

1oz per 2 gallons

Question 16

wash,
pumped rinse,
final rinse

Answer 16

wash = 140-160
pumped rinse = 165-180
final rinse = 180-194

Question 17

lighting foot-candles

Answer 17

10 = walk-in reefer, 30" above deck
20 = everywhere else
50 = food prep areas

Question 18

CDC 5 foodborne illness risk factors

Answer 18

food from unsafe sources,
inadequate cooking
inadequate holding/time temperature
cross contamination
poor personal hygiene