What are the five common risk factors for foodborne illness?
Purchasing food from unsafe sources, failing to cook food correctly, holding foot at incorrect temperatures, using contaminated equipment and practicing poor pe
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What are the approved water sources for food service? (4 answers)
Approved public water mains Private water sources that are regularly tested and maintained Closed, portable water containers Water transport vehicles
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5) What should you do if a tub of chemical sanitizer looks dirty or the concentration is too low?
Dump it out and replace it
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3) What are the uses for each of the types of cleaners:
a. Degreaser- Detergents that contain a grease-dissolving agent. b. Detergent- Used for different cleaning tasks. Contain surfactants (surface acting agents) t
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thief
Give points!
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shark
Other team loses 25 points!
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fairy
Take points!
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lifesaver
Give 10 points!
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monster
Reset all scores!
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star
Double points!
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fairy
Take points!
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lifesaver
Give 20 points!
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1) Definition of cleaning
Removes food and other dirt from a surface.
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12) What are the correct steps of washing dishes in a three compartment sink? (5 steps)
Rinse, scrape or soak items before washing them Wash items in the first sink Rinse items in the second sink Sanitize items in the third sink Air-dry items on a
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What is coving?
A curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean.
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Definition of cross connection:
A physical link between safe water and dirty water
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5
There are __(number) principles of the HACCP program.
7
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monster
Reset all scores!
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gold
Win 50 points!
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fairy
Take points!
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banana
Go to last place!
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15) How should chemicals be disposed of?
Follow the instructions on the label and any requirements from your local regulatory authority
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3) Floor mounted equipment needs to be on legs at least ___inches high off the floor; Tabletop equipment needs to be on legs at least _____ inches high off the tabletop.
6 & 4
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e. Local Regulatory Authority
Inspects operations Enforces regulations Investigating complaints and illnesses Issuing licenses and permits Approving construction Reviewing and approving HACC
