sneezing, itching, vomiting, nausea, cramps, diarrhea, hives, rashes, eczema, etc.
13. Open Ended
30 seconds
1 pt
pasteurized
14. Open Ended
30 seconds
1 pt
Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color
15. Open Ended
30 seconds
1 pt
state or local regulatory authority
16. Open Ended
30 seconds
1 pt
time-temperature abuse
17. Open Ended
30 seconds
1 pt
1. deny pests access to the operation
2. deny pests food, water, and a nesting or hiding
place
3. work with a licensed PCO to eliminate pests
that do enter the operation
18. Open Ended
30 seconds
1 pt
16 mesh per square inch screening
19. Open Ended
30 seconds
1 pt
touching the walls
20. Open Ended
30 seconds
1 pt
90 days after the container has been emptied or the last shellfish that was served from the container
21. Open Ended
30 seconds
1 pt
24 hours
22. Open Ended
30 seconds
1 pt
vacuum-breaker
23. Open Ended
30 seconds
1 pt
when hired, daily (i.e. on-the-job), weekly, monthly, quarterly, and whenever necessary
24. Open Ended
30 seconds
1 pt
165
25. Open Ended
30 seconds
1 pt
show if food has been time-temperature abused during shipment
26. Open Ended
30 seconds
1 pt
at room temperature
27. Open Ended
30 seconds
1 pt
165
28. Open Ended
30 seconds
1 pt
Hazard Analysis and Critical Control Points
29. Open Ended
30 seconds
1 pt
HACCP system
30. Open Ended
30 seconds
1 pt
1. Conduct a hazard analysis
2. determine critical control points (CCPs)
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions
6. verify that the system works
7. establish procedures for record keeping and documentation
31. Open Ended
30 seconds
1 pt
1. cool food from 135 to 70 within 2 hours
2. cool food from 135 to 41 within 6 hours
32. Open Ended
30 seconds
1 pt
bimetallic stemmed thermometer
33. Open Ended
30 seconds
1 pt
thermocouples and thermistors
34. Open Ended
30 seconds
1 pt
immersion probes
35. Open Ended
30 seconds
1 pt
165 for 15 seconds
36. Open Ended
30 seconds
1 pt
155 for 15 seconds
37. Open Ended
30 seconds
1 pt
145 for 15 seconds
38. Open Ended
30 seconds
1 pt
145 for 4 minutes
39. Open Ended
30 seconds
1 pt
135
40. Open Ended
30 seconds
1 pt
135
41. Open Ended
30 seconds
1 pt
Integrated Pest Management (IPM) program
42. Open Ended
30 seconds
1 pt
detergent
43. Open Ended
30 seconds
1 pt
moderately-alkaline and highly-alkaline
44. Open Ended
30 seconds
1 pt
moderately-alkaline
45. Open Ended
30 seconds
1 pt
moderately-alkaline
46. Open Ended
30 seconds
1 pt
highly-alkaline
47. Open Ended
30 seconds
1 pt
highly-alkaline
48. Open Ended
30 seconds
1 pt
abrasives
49. Open Ended
30 seconds
1 pt
degreaser
50. Open Ended
30 seconds
1 pt
delimer
51. Open Ended
30 seconds
1 pt
Pre-scrape, clean, rinse, sanitize, air dry
52. Open Ended
30 seconds
1 pt
6 inches
53. Open Ended
30 seconds
1 pt
chemicals
54. Open Ended
30 seconds
1 pt
Material Safety Data sheet
55. Open Ended
30 seconds
1 pt
inform employees of safe use and hazards associated with chemicals used in the operation
56. Open Ended
30 seconds
1 pt
1. Creating a Master Cleaning Schedule
2. Training your employees to follow it
3. Monitoring the program to make sure it works
57. Open Ended
30 seconds
1 pt
virus
58. Open Ended
30 seconds
1 pt
virus
59. Open Ended
30 seconds
1 pt
virus
60. Open Ended
30 seconds
1 pt
virus
61. Open Ended
30 seconds
1 pt
virus
62. Open Ended
30 seconds
1 pt
person's intestines
63. Open Ended
30 seconds
1 pt
surface temperature
64. Open Ended
30 seconds
1 pt
rodent infestation
65. Open Ended
30 seconds
1 pt
thrown out immediately
66. Open Ended
30 seconds
1 pt
the federal goverment's recommendations for foodservice sanitation regulations
67. Open Ended
30 seconds
1 pt
keep the foodhandler away from duties that involve food
68. Open Ended
30 seconds
1 pt
use a test kit to check the sanitizer's concentration when mixing it
69. Open Ended
30 seconds
1 pt
insert the thermometer of the stem into the thickest part of the product
70. Open Ended
30 seconds
1 pt
41 or lower
71. Open Ended
30 seconds
1 pt
165
72. Open Ended
30 seconds
1 pt
the date the food should be sold
73. Open Ended
30 seconds
1 pt
cleaned, rinsed, and sanitized
74. Open Ended
30 seconds
1 pt
every 4 hours
75. Open Ended
30 seconds
1 pt
100
76. Open Ended
30 seconds
1 pt
1 hour
77. Open Ended
30 seconds
1 pt
fully describe each menu item to customers who ask, including any secret ingredients