Question 1

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

Accepted Answer

six hours

Question 2

Describe sanitation management.

Accepted Answer

Sanitation management is understanding, controlling, planning, teach- ing, implementing, and upholding the standards and importance of food safety.

Question 3

Develop a HACCP flow chart for the following:

Accepted Answer

Answer:a.New England clam chowder
1.Start to make a roux.
2.Add warm clam juice.
3.Add heated, cooked clams.
4.Add warm cream.
5.Bring to temperature above 140°F.
6.Rapid cool in an ice bath, or in a walk-in with a cooling stick.
7.Check temperature in two hours; temperature should be no more than 70°F.
8.Check temperature in six hours; temperature should be less than
41°F.
b.Turkey-from the frozen state to serving
1.Pull turkey from freezer and set in walk-in refrigerator.
2.Turkey should be cooked when fully thawed.The time this will take will depend on the size of the turkey.
3.Preheat oven to proper cooking temperature.
4.Season turkey and immediately place in the oven.
5.Cook until turkey reaches an internal temperature of 170°F (turkey will continue to cook to reach 180°F when pulled from the oven).
6.Pull turkey from oven and place on shelf.
7.Monitor turkey until it reaches an internal temperature of 180°F.
8.If serving hot or on a cutting line, the turkey should be kept hot by a heat lamp or in a heat and hold unit.
9.Refrigerate immediately upon reaching an internal temperature of 180°F.
 
c.Rice-from cooking to serving
1.Cook rice according to the recipe.
2.Once cooked, lay on a pan no deeper than 3 inches to spread the rice out.
3.Immediately cool by placing in the reach-in cooler.
4.Once cooled, immediately place rice in an approved storage con- tainer and cover.
5.Reheat rice and serve.
d.Roast beef-from receiving to cooking to serving
1.Refrigerate immediately upon receiving.
2.When the roast is ready to cook, preheat the oven to proper cooking temperature.
3.Season the roast and place in the oven.
4.Cook to a minimum internal temperature of 130°F and pull from the oven (the roast will continue to cook itself).
5.Once the roast has reached an internal temperature of 140°F, place in refrigerated unit.(Roast must reach at least an internal temperature of 140°F.)
6.Slice the roast and immediately serve.

Question 4

Explain FIFO.

Accepted Answer

The answer of Explain FIFO....

Question 5

Explain sanitation management.

Accepted Answer

The answer of Explain sanitation management....

Question 6

What does FATTOM stand for?

Accepted Answer

The answer of What does FATTOM stand for?...

Question 7

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

Accepted Answer

The answer of What are two steps that can be...

Question 8

What is HACCP?

Accepted Answer

The answer of What is HACCP?...

Question 9

Describe some of the symptoms of hepatitis A .

Accepted Answer

The answer of Describe some of the symptoms of hepatitis...

Question 10

How is shigella bacteria transmitted?

Accepted Answer

The answer of How is shigella bacteria transmitted?...

Question 11

What are three preventive measures for spreading salmonella?

Accepted Answer

The answer of What are three preventive measures for spreading...

Question 12

What is the proper way to thaw food?

Accepted Answer

The answer of What is the proper way to thaw...

Question 13

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

Accepted Answer

The answer of List five areas that are within the...

Question 14

What are some symptoms of E.coli?

Accepted Answer

The answer of What are some symptoms of E.coli?...

Question 15

Explain the following phases of bacterial growth:

Accepted Answer

The answer of Explain the following phases of bacterial growth:...

Question 16

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

Accepted Answer

The answer of What are the two viruses of most...

Question 17

What is the main concern for the USDA?

Accepted Answer

The answer of What is the main concern for the...

Question 18

What is a food-borne illness?

Accepted Answer

The answer of What is a food-borne illness?...

Question 19

What is a food-borne illness?

Accepted Answer

The answer of What is a food-borne illness?...

Question 20

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

Accepted Answer

The answer of What is the number one defense people...

Exam 7: Sanitation Management

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

Describe sanitation management.

Develop a HACCP flow chart for the following:

Explain FIFO.

Explain sanitation management.

What does FATTOM stand for?

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

What is HACCP?

Describe some of the symptoms of hepatitis A .

How is shigella bacteria transmitted?

What are three preventive measures for spreading salmonella?

What is the proper way to thaw food?

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

What are some symptoms of E.coli?

Explain the following phases of bacterial growth:

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

What is the main concern for the USDA?

What is a food-borne illness?

What is a food-borne illness?

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