Panera Manager Test
Air Curtains - ✔️✔️Devices installed above or alongside doors that blow a steady
stream of air across an entry way, creating an air shield around open doors. Insects
avoid them. Also called air doors or fly fans
Air Gap - ✔️✔️Air space used to separate a water-supply outlet from any potentially
contaminated source.
Approved Suppliers - ✔️✔️Suppliers that have been inspected, are able to provide an
inspection report, and that meet applicable local, state, and federal laws
165 degrees - ✔️✔️15 seconds: All types of poultry, including ground poultry. Stuffed
meats, poultry, pasta, fish. Stuffing that contains PHFs
Let stand for 2 minutes: microwaved raw animal foods/eggs
15 seconds within 2 hours: reheated leftovers
7 Steps of HACCP - ✔️✔️1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCP) where the hazards can be prevented,
eliminated, or reduced to safe levels
3. Determine and establish max. and min. limits that must be met for each CCP
4. Determine and establish monitoring procedures
5. Identify what corrective actions will be taken when critical limits have not been met
6. Verify that your plan is working
7. Establish procedures for record keeping and documentation
A.L.E.R.T (Assure, Look, Employees, Reports, Threats) - ✔️✔️Acronym for the FDA
defense tool
Make sure products received are from safe sources
Monitor the security of products in the facility, know who is in your facility, keep
information related to food defense accessible
Develop a plan for responding to suspicious activity or a threat to the operation
Acidity - ✔️✔️Level of acid in food.
An acidic substance has a pH below 7.0
Foodborne microorganisms typically do not grow in highly acidic food, while they grow
best in food with a neutral to slightly acidic pH
Active Managerial Control - ✔️✔️Food safety management system designed to prevent
foodborne illness by addressing the five most common risk factors identified by the
Centers for Disease Control and Prevention (CDC)
, 130 degrees - ✔️✔️112 minutes: Rare roast beef and corned beef
135 degrees - ✔️✔️Hot held commercially processed, ready-to-eat foods
Vegetables, beans, grains, and fruits
145 degrees - ✔️✔️4 minutes: Whole roasts of beef, pork, veal, and lamb
15 seconds: Beef, veal, pork, and lamb chops. All types of seafood, including fillets and
shellfish, shell eggs made to order
155 degrees - ✔️✔️15 seconds: Ground, minced, and chopped meats and fish
Mechanically tenderized meats, flavor injected meats, brined ham
Eggs hot-held for service
Backflow - ✔️✔️Unwanted reverse flow of contaminants through a cross-connection
into a drinkable water system. __________ can be the result of pressure pushing
contaminants back into the water supply. It can also happen when high water use in one
area of an operation creates a vacuum in the plumbing system that sucks contaminants
back into the water supply. This is called backsiphonage
Bacteria - ✔️✔️Single-celled, living microorganisms that can spoil food and cause
foodborne illness. __________ present in food can quickly multiply to dangerous levels
when food in incorrectly cooked, held, or reheated. Come from spores that can survive
freezing and very high temperatures
Bacterial Growth - ✔️✔️Reproduction of bacteria by splitting in 2. When conditions are
favorable, bacteria growth can be rapid - doubling the population as often as every 20
minutes. Their growth can be broken down into four phases: lag phase, log phase,
stationary phase, and death phase
Bimetallic Stemmed Thermometer - ✔️✔️The most common and versatile type of
thermometer, measuring temperature through a metal probe with a sensor in the end.
Most can measure temperature from 0°F to 220°F (-18°C to 104°C) and are accurate to
within +/- 2°F (+/-1°C). They are easily calibrated
Biological Contaminants - ✔️✔️Microorganisms, such as viruses, bacteria, parasites,
and fungi, as well as toxins found in certain plants, mushrooms, and seafood, that have
contaminated food
Biological Toxins - ✔️✔️Poisons produced by pathogens, plants, or animals. They can
also occur in animals as a result of their diet
Blast Chiller - ✔️✔️Equipment designed to cool food quickly. Many are able to cool
food from 135°F to 37°F (57°C to 3°C) within 90 minutes
Air Curtains - ✔️✔️Devices installed above or alongside doors that blow a steady
stream of air across an entry way, creating an air shield around open doors. Insects
avoid them. Also called air doors or fly fans
Air Gap - ✔️✔️Air space used to separate a water-supply outlet from any potentially
contaminated source.
Approved Suppliers - ✔️✔️Suppliers that have been inspected, are able to provide an
inspection report, and that meet applicable local, state, and federal laws
165 degrees - ✔️✔️15 seconds: All types of poultry, including ground poultry. Stuffed
meats, poultry, pasta, fish. Stuffing that contains PHFs
Let stand for 2 minutes: microwaved raw animal foods/eggs
15 seconds within 2 hours: reheated leftovers
7 Steps of HACCP - ✔️✔️1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCP) where the hazards can be prevented,
eliminated, or reduced to safe levels
3. Determine and establish max. and min. limits that must be met for each CCP
4. Determine and establish monitoring procedures
5. Identify what corrective actions will be taken when critical limits have not been met
6. Verify that your plan is working
7. Establish procedures for record keeping and documentation
A.L.E.R.T (Assure, Look, Employees, Reports, Threats) - ✔️✔️Acronym for the FDA
defense tool
Make sure products received are from safe sources
Monitor the security of products in the facility, know who is in your facility, keep
information related to food defense accessible
Develop a plan for responding to suspicious activity or a threat to the operation
Acidity - ✔️✔️Level of acid in food.
An acidic substance has a pH below 7.0
Foodborne microorganisms typically do not grow in highly acidic food, while they grow
best in food with a neutral to slightly acidic pH
Active Managerial Control - ✔️✔️Food safety management system designed to prevent
foodborne illness by addressing the five most common risk factors identified by the
Centers for Disease Control and Prevention (CDC)
, 130 degrees - ✔️✔️112 minutes: Rare roast beef and corned beef
135 degrees - ✔️✔️Hot held commercially processed, ready-to-eat foods
Vegetables, beans, grains, and fruits
145 degrees - ✔️✔️4 minutes: Whole roasts of beef, pork, veal, and lamb
15 seconds: Beef, veal, pork, and lamb chops. All types of seafood, including fillets and
shellfish, shell eggs made to order
155 degrees - ✔️✔️15 seconds: Ground, minced, and chopped meats and fish
Mechanically tenderized meats, flavor injected meats, brined ham
Eggs hot-held for service
Backflow - ✔️✔️Unwanted reverse flow of contaminants through a cross-connection
into a drinkable water system. __________ can be the result of pressure pushing
contaminants back into the water supply. It can also happen when high water use in one
area of an operation creates a vacuum in the plumbing system that sucks contaminants
back into the water supply. This is called backsiphonage
Bacteria - ✔️✔️Single-celled, living microorganisms that can spoil food and cause
foodborne illness. __________ present in food can quickly multiply to dangerous levels
when food in incorrectly cooked, held, or reheated. Come from spores that can survive
freezing and very high temperatures
Bacterial Growth - ✔️✔️Reproduction of bacteria by splitting in 2. When conditions are
favorable, bacteria growth can be rapid - doubling the population as often as every 20
minutes. Their growth can be broken down into four phases: lag phase, log phase,
stationary phase, and death phase
Bimetallic Stemmed Thermometer - ✔️✔️The most common and versatile type of
thermometer, measuring temperature through a metal probe with a sensor in the end.
Most can measure temperature from 0°F to 220°F (-18°C to 104°C) and are accurate to
within +/- 2°F (+/-1°C). They are easily calibrated
Biological Contaminants - ✔️✔️Microorganisms, such as viruses, bacteria, parasites,
and fungi, as well as toxins found in certain plants, mushrooms, and seafood, that have
contaminated food
Biological Toxins - ✔️✔️Poisons produced by pathogens, plants, or animals. They can
also occur in animals as a result of their diet
Blast Chiller - ✔️✔️Equipment designed to cool food quickly. Many are able to cool
food from 135°F to 37°F (57°C to 3°C) within 90 minutes
