What is the temperature danger zone? |
The temperature danger zone is between 41 degrees and 140 degrees.
What is proper labeling for retail foods? |
The name and address of the establishment or the manufacturer a list of ingredients in descending order the common name of the food and a production or expiration date.
What is the correct time frame to properly cool foods? |
To properly cool foods they must be cooled from 140 degrees to 70 degrees with two hours and from 70 degrees to 41 degrees within 4 hours for a total cooling time of six hours.
What is the proper amount of time to retain shell stock records (tags)? |
The correct amount of time to properly maintain records is ninety days.
What are the proper sanitation levels for the various sanitizers used in a three bay sink? |
For a chlorine based sanitizer the proper levels are between 50/100 parts per million as designated by the use of proper testing strips. For a reading of 50 part per million the water temperature should be at 75 degrees and for a reading of 100 part per million the water temperature should be at 55 degrees. For a Quat Ammonia sanitizer the proper level is at 200 part per million as designated by the use of proper testing strips at a temperature of 75 degrees. Also for Iodine sanitizers the proper level is 12/25 parts per million as designated by the use of proper testing strips at a temperature of 75 degrees.
What are the proper sanitizer levels for a low temperature and a high temperature dish machines? |
Refer to the data logo plate that is located on the dish machine.
What does HACCP stand for? |
HACCP is an acronym for Hazard Analysis Critical Control Points which is a scientific approach to controlling food borne illness.
How does a HACCP plan control food borne illness? |
A HACCP plan is a scientific approach which involves seven steps. The seven steps are as follows:
1. Hazard Analysis
2. Determine Critical Control Points
3. Setting Critical Limits
4. Developing Monitoring Procedures
5. Taking Corrective Action if a Critical Limit is not met.
6. Setting up a record Keeping System
7. Verifying that the System is Working Correctly
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