Sanitation Flashcards
Dishwashing machine PSI at the nozzle
not less than 15, not more than 25
how to store potatoes
55-65 degrees, dark place
self-activated water faucet, run time
30 seconds
How often to clean reach-in reefer racks
bi-weekly
milk container sizes
pint or bulk dispensor
cooling food, container size
no deeper than 3” and 1 gallon or less
TTP 3 sources
Safety & environmental health manual,
Tri-service food code,
Food code, recommendation of the US public health service, USDA
Cleaning reefer/freezer, what solution and how much?
baking soda or borax & hot water
1/2 tsp per quart
galley water supply temp
at least 120 degrees
TMT or unit log entry for sanitation training
Topics presented presenters name names of persons in attendance duration, date
wiping cloths sanitizing solution PPM
50-100 ppm, chlorine
handwashing time
10-15 seconds
% of oil changed daily in the fryer
15-20%
cleaning the fryer…
keep at 250, lower to 175 for de-staining
2 TB destaining compound per gallon
bleach to water ration for sanitizing
1oz per 2 gallons
wash,
pumped rinse,
final rinse
wash = 140-160
pumped rinse = 165-180
final rinse = 180-194
lighting foot-candles
10 = walk-in reefer, 30" above deck 20 = everywhere else 50 = food prep areas
CDC 5 foodborne illness risk factors
food from unsafe sources, inadequate cooking inadequate holding/time temperature cross contamination poor personal hygiene
