Food & Retail Establishment

what defines a foodboard disease outbreak

2 or more cases of a smiliar illness resulting in eating a common food

food that is natural or synthetic and requires temp control due to potenbtial of supporting bacterial growth

potentially hazardous food (PHF)

parts per million

ppm

how long must hand washing last

20 seconds

chemical hand sanitizer solution used as hand dip must be at a strenth equivalent to __ miligrams per liter of chlorine

one hundred

food shall be obtained from sources that comply with what

at minimum state law

milk & milk products must be obtained from sources that comply with what standards

Grade A

how does bulk milk containers tube need to be cut

cut diagnol leaving no more than one inch protruding from chilled dispensing head

egg producst must be

pasteurized

what temp do fridge food nee to be kept below

41

hot food needs to be served above what temp

135

what temp must raw animal foods be cooked

155

how must raw animal food be cooked in microwave (temp)

165

internal temp does fruit, veggies, and any hazardous foods cooked for hot holding need to be at what temp

135

in what time frame should cooked food be cooling down to save

4 hrs

what temo does cooked food need to cool down to

41 or less

entire cooling porcess must be completed within how many hours

6

in what time frame do you need to mark food to be kept

24 hrs

after how many days do you discard cooked food

4

frezer temp must be below __ degrees

0

thaw by running water must have water temps of __ or below

70

equipment has to have a space of ho wmany inches between it & other equip/walls

1/32 “

in use utensils can be stored in water of __ degrees

135

manual washing sink must have __ compartments

3

what temp does sanitation compartment need to be (manual washing)

170

machine sanitation temp must be

180

how often does equipment, food contact surfacesk and utensils need to be cleaned if used with potentiually hazardous foods

every 4 hrs

how often does food contact surfaces and baking surfaces need to be cleaned

24 hrs

how do you dry equipment after use

air dry

how do you prevent backsiphonage

supply inlet air gap

what temp does hand washing water need to be

100

how many foot candles does the lighting intensity need to be in kitchen

70

screen size for windows need to be

16 mesh per 1 inch screen

what type of rodent bait station is to be used

tamper resistent bait station