Deck 7: Sanitation Management

Question 1

Explain FIFO.

Answer 1

First-in-first-out.This refers to the system of rotating product.The first product that comes into the restaurant should be used first, and the newer product should be rotated to the back to be used last.

Question 2

What are three preventive measures for spreading salmonella?

Answer 2

a.Drink only pasteurized milk.
b.Do not eat food products containing raw eggs.
c.Cook eggs thoroughly.
d.Cook poultr y to an internal temperature of 170°F for breast meat and 180°F for thigh meat.
e.Wash hands immediately after handling raw poultr y, raw eggs, rep- tiles, or contacting pet feces.

Question 3

What does FATTOM stand for?

Answer 3

Food, acidity, temperature, time, oxygen, moisture
These are the conditions that promote growth of bacteria.

Question 4

Develop a HACCP flow chart for the following:

Question 5

What is the number one defense people can control in the spread of bacteria?

Question 6

What are two steps that can be taken to prevent trichinosis?

Question 7

What are some symptoms of E.coli?

Question 8

How many cases of food-borne illness does the CDC estimate occur each year in the United States?

Question 9

Describe some of the symptoms of hepatitis A .

Question 10

Explain the following phases of bacterial growth:

Question 11

Explain sanitation management.

Question 12

How is shigella bacteria transmitted?

Question 13

What is HACCP?

Question 14

What is a food-borne illness?

Question 15

What is a food-borne illness?

Question 16

Describe sanitation management.

Question 17

What are the two viruses of most concern to the food service industr y?

Question 18

Where was the HACCP system first used?

Question 19

List five areas that are within the restaurant's sphere of influence in the receiving and storing phase of food.

Question 20

What is the main concern for the USDA?

Question 21

What is the proper way to thaw food?

Question 22

After cooking food, what is the acceptable time to cool food to under 41°F?