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Culinary Specialist > Sanitation and Safety > Flashcards

Sanitation and Safety Flashcards

1
Q

How often should you clean a beverage dispensing machine?

A

As specified by the manufacturer

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2
Q

For sanitizing tableware and food contact surfaces with chemical solutions ( BLEACH ), how long should they be immersed?

A

At least 7 seconds

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3
Q

For a Chlorine solution of 100ppm, how many ounces of liquid bleach should be added to 2gal of cool 55deg water?

A

1 ounce of 5% sodium hypochlorite added to 2gal of cool water ( 7 SECONDS )

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4
Q

When sanitizing with Iodine (PH NOT HIGHER THAN 5.0), what should the concentration range be when water temp is 68deg and for how long?

A

the concentration range of Iodine (PH NOT HIGHER THAN 5.0) should be between 12.5 and 25ppm with a minimum temp of 68deg for at least 1 MINUTE.

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5
Q

For sanitizing tableware and food contact surfaces with 171deg Hot Water, how long should they be immersed?

A

Tableware and food contact surfaces should be immersed in 171deg Hot Water for 30 SECONDS

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6
Q

For a Chlorine solution of 50ppm, how many ounces of liquid bleach should be added to 2gal of cool 100deg water?

A

1/2 ounce of 5% sodium hypochlorite added to 2gal of 100deg water ( 7 SECONDS )

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7
Q

For a Chlorine solution of 25ppm, how many ounces of liquid bleach should be added to 2gal of 120deg hot water?

A

1/4 ounce of 5% sodium hypochlorite added to 2gal of 120deg hot water ( 7 SECONDS )

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8
Q

When rinsing, spraying, or swabbing with a chemical sanitizing liquid, ENSURE THAT IT IS AT LEAST ________________ THE REGULAR STRENGTH when the item is too large to be immersed

A

When rinsing, spraying, or swabbing with a chemical sanitizing liquid, ensure that it is at least DOUBLE the regular strength when the item is too large to be immersed.

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9
Q

Ensure that the dishwasher has a pressure gauge on the waterline, it should read between ____ and _____PSI.

A

Ensure that the dishwasher has a pressure gauge on the waterline, it should read between 15 and 25 PSI.

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10
Q

A dishwasher should have no less than ____ PSI at the rinse nozzle

A

A dishwasher should have no less than 10 PSI at the rinse nozzle

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11
Q

When using a dishwasher what temperature should the wash cycle be at?

A

When using a dishwasher the temperature of the wash cycle should be 140 - 160deg

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12
Q

When using a dishwasher what temperature should the pumped rinse cycle be at?

A

When using a dishwasher the temperature of the pumped rinse cycle should be 165 - 180deg

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13
Q

When using a dishwasher what temperature should the final rinse cycle be at?

A

When using a dishwasher the temperature of the final rinse cycle should be 180 - 194deg

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14
Q

When using a dishwasher what temperature should the utensil surfaces reach?

A

When using a dishwasher the temperature of the utensil surfaces should reach at least 160deg

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15
Q

Frost on refrigerator coils and units should be defrosted before the thickness reaches _______.

A

Frost on refrigerator coils and units should be defrosted before the thickness REACHES 1/4 OF AN INCH.

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16
Q

Ice machine water filters should be changed at manufactures recommended frequency or at least every _______ months.

A

Ice machine water filters should be changed at manufactures recommended frequency or AT LEAST EVERY 6 MONTHS.

17
Q

An ice machine should be emptied, drained, and cleaned at least every ______days.

A

An ice machine should be emptied, drained, and cleaned AT LEAST EVERY 30 DAYS.

18
Q

Table mounted equipment should mounted be on legs at least ____ inches high.

A

Table mounted equipment should mounted be on legs AT LEAST 4 INCHES HIGH.

19
Q

Floor mounted equipment should be mounted on legs no less than _____ inches high.

A

Floor mounted equipment should be mounted on legs NO LESS THAN 6 INCHES HIGH.

20
Q

Floor mounted equipment should be mounted no less than _____ inches shipboard and _____ inches shore units away from adjacent equipment or walls.

A

Floor mounted equipment should be mounted NO LESS THAN 6 INCHES SHIPBOARD and 9 INCHES SHORE UNITS away from adjacent equipment or walls.

21
Q

The temperature danger zone is between ________ and ________deg.

A

The temperature danger zone is between 41 and 135deg.

22
Q

Raw eggs prepared for immediate service should be cooked to a minimum temperature of ____deg.

A

Raw eggs prepared for immediate service should be cooked to a MINIMUM TEMPERATURE OF 145deg.

23
Q

When cooking fruits or vegetables for hot holding they must reach a temperature of _____deg.

A

When cooking fruits or vegetables for hot holding they must reach a TEMPERATURE OF 135deg.

24
Q

When cooling cooked foods, place them in a shallow pan no deeper than _____ inches.

A

When cooling cooked foods, place them in a shallow pan NO DEEPER THAN 3 INCHES.

25
Q

Ensure chopped or ground foods are cooled to 41deg within _______ hours.

A

Ensure chopped or ground foods are cooled to 41deg WITHIN 4 HOURS.

26
Q

Prohibited leftovers include,________________________.

A

Prohibited leftovers include, POTATO SALAD, CHICKEN / TURKEY SALAD, MACARONI SALAD, SHRIMP SALAD, EGG SALAD, AND SIMILAR ITEMS. ALSO CREAMED OR GREATLY HANDLED FOODS SUCH AS HASH, MOST GRAVIES, CREAMED MEATS, AND ITEMS THAT ARE HIGHLY PERISHABLE LIKE SEAFOOD.

27
Q

What size SJK may be procured in the CG?

A

5 - 80 gallons

28
Q

What type of water must be used for electric kettles?

A

DISTILLED WATER ONLY

29
Q

What is the maximum allowable pressure for an SJK?

A

45PSI

30
Q

deep fat fryers come in type 23, 51, or 90. What do these numbers indicate?

A

THE NUMBER OF POUNDS OF FRIES PREPAREDIN ONE HOUR

31
Q

FRYER: How much dish compound should you use when boiling out the kettle? What is the step after this?

A

TWO OUNCES OF DISH COMPOUND, After boiling for 10-20 min at 250deg, drain, scrub, rinse and refill with water and
1/2 cup of vinegar to neutralize the remaining detergent then boil for 5 minutes

32
Q

When cleaning coffee makers what ratio of water to vinegar do you use?

A

When cleaning coffee makers the ratio of water to vinegar is 2 PARTS WATER to 1 PART VINEGAR

33
Q

When cleaning a walk-in refrigerator or freezer you should mix ____________ baking soda with 1 quart of water.

A

When cleaning a walk-in refrigerator or freezer you should mix 1/2 teaspoon of baking soda with 1 quart of water

34
Q

How often should you clean the door gasket of a walk-in with warm water and mild soap?

A

WEEKLY

35
Q

LIGHTING IN WORK AREAS: _______foot candles at a distance of 30 inches above the floor in the WALK-IN, FOOD SERVING / SALES AREA, AND FOOD PREP AREA.

A

10 FOOT CANDLES IN FOOD STORAGE AREAS (WALK-IN, DRY STORES)

20 FOOT CANDLES IN AREAS FOOD IS PROVIDED, REACH-INS, BATHROOMS, WAREWASHING, EQUIPMENT / UTENSIL CLEANING AND STORAGE

50 FOOT CANDLES IN ALL FOOD PREP AREAS AND WHILE CLEANING

36
Q

What temperature range is used to POACH (TO COOK IN LIQUID THAT IS HOT BUT NOT BUBBLING)

A

The temperature range of 160 - 185 deg. is used to POACH (TO COOK IN LIQUID THAT IS HOT BUT NOT BUBBLING)

37
Q

What temperature range is used to SIMMER (TO COOK IN LIQUID THAT IS BUBLING GENTLY)

A

The temperature range of 185 - 200 deg. is used to SIMMER (TO COOK IN LIQUID THAT IS BUBLING GENTLY)

38
Q

Fresh poultry should be used within _________ and never more than __________

A

Fresh poultry should be used within 24 HOURS and never more than 4 DAYS

Culinary Specialist (6 decks)

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