Describe three key deviation points for employees who fail to wash their hands properly. At what times is it necessary for the employee to wash their hands?
1.Not washing hands after touching their face, hair, computer, phone, or clothing before moving to a direct food task or touching surfaces.2. Cleaning,3. break,
Explain three deviation points related to employees displaying symptoms of illness or infection.
1.Exposed, infected or weeping pustular cuts or lesions on the face, neck scalp, arms or hands, 2.Sore throat with fever, 3.Jaundice
Describe three key deviation points for thermometer.
1.Thermometer not available.2.Thermometer not in working order.3.The thermometer was not calibrated properly. - 4.Laser or infrared thermometers are being used.
Outline 2 key deviation points related to cooling procedures.
1.Cooling procedures are not properly followed,2.Foods are not properly labeled or marked with an expiration date and time.
List 2 deviation points for ingredients and products.
1.TCS and non-TCS ingredients, packaged goods are past the expiration date, 2. No expiry date.
Define 2 deviation points of spoiled foods or ingredients.
1.Food is spoiled and is being served or in use. -2.Ingredients from leaking, swollen or severely dented cans, or cans dented at the seam
Identify 3 deviation points of cross contamination or conditions that could lead to cross contamination.
1.Raw Food Contamination, 2.Health and Hygiene Contamination, 3. Facility, Equipment, and Physical Contamination,4. Chemical Contamination
Define 3 deviation points for dish washing process set up and, proper sanitizer concentration and test strips
1.Sanitizer is not available or in use, 2.the water temperature is not 71°C (160°F) for dishwasher,3. Not 77°C (171°F) or greater for 3 bucket sink
Identify 3 deviations points for pest infestation or activity.
1/Any live or dead rodents outside of traps,2/ 2 or more alive or dead inside, 3/25 droppings found in one or more areas of the restaurant, -4/10 or more flies
Define 3 deviation points regarding water source
1. Non-potable water is being used. 2.Water is from an unapproved source. 3. Water from an approved source did not have annual water testing validation.
