BASSET EXAM
A ______ is a physical object in a food that makes the food unsafe. -
ANSWERS-physical hazard
What are the eight foods that cause up to 90% of all allergies? -
ANSWERS-Milk
Eggs
Wheat
Soy
Tree Nuts
Fish
Shellfish
Peanuts
Any unpackaged food a customer returns or does not use must be
______. - ANSWERS-thrown out
The only exception is food in an unopened, original package that is in
good condition, such as crackers, salt, or pepper.
What is RTE food? - ANSWERS-RTE stands for ready-to-eat, which
is food that does not need additional preparation before it is
consumed.
,When are disposable gloves or other barriers required? - ANSWERS-
When working with ready-to-eat (RTE) food.
Other acceptable methods to keep bare hands from touching RTE
food include deli tissue, tongs, or a spatula.
What are the requirements for drying items that have been washed,
rinsed and sanitized? - ANSWERS-All items must be air dried.
What is required when cleaners and sanitizers are in bulk containers?
- ANSWERS-Place them into a working container that was not
previously used to hold food.
Mark the container with the common name of the chemical.
Store them in an area that is away from food and food preparation
areas.
The washing step in the cleaning process loosens the dirt and pieces
of food. True or False? - ANSWERS-False.
Precleaning loosens dirt and pieces of food, by scraping them into a
garbage disposal or can.
The manual warewashing steps in order are: precleaning, washing,
rinsing, sanitizing.
Chemicals are required to be used for sanitizing. True or False? -
ANSWERS-False.
In addition to chemical sanitizers, hot water that is a minimum of
171°F (77°C) may also be used.
, When using a chemical sanitizer, why must the temperature of the
solution be monitored and controlled? - ANSWERS-The right
temperature is needed to make sure that the sanitizer will work
properly.
Other things that must be monitored and controlled are the
concentration (strength) of the solution, and the amount of time items
are in solution.
Which step of the cleaning process helps remove any pathogens, such
as bacteria, that may still remain? - ANSWERS-Sanitizing, which is
done to prevent contamination. It is the last step, after precleaning,
washing and rinsing.
What are the three things that must be monitored and controlled when
using chemical sanitizing solutions? - ANSWERS-The concentration
of the solution.
The temperature of the solution.
The amount of time items are in the solution.
When are the food-contact surfaces of equipment required to be
cleaned and sanitized? - ANSWERS-At least every 4 hours if used
with TCS food.
Whenever switching tasks from one type of raw animal food to
another.
Whenever you change from working with raw food to RTE food.
A ______ is a physical object in a food that makes the food unsafe. -
ANSWERS-physical hazard
What are the eight foods that cause up to 90% of all allergies? -
ANSWERS-Milk
Eggs
Wheat
Soy
Tree Nuts
Fish
Shellfish
Peanuts
Any unpackaged food a customer returns or does not use must be
______. - ANSWERS-thrown out
The only exception is food in an unopened, original package that is in
good condition, such as crackers, salt, or pepper.
What is RTE food? - ANSWERS-RTE stands for ready-to-eat, which
is food that does not need additional preparation before it is
consumed.
,When are disposable gloves or other barriers required? - ANSWERS-
When working with ready-to-eat (RTE) food.
Other acceptable methods to keep bare hands from touching RTE
food include deli tissue, tongs, or a spatula.
What are the requirements for drying items that have been washed,
rinsed and sanitized? - ANSWERS-All items must be air dried.
What is required when cleaners and sanitizers are in bulk containers?
- ANSWERS-Place them into a working container that was not
previously used to hold food.
Mark the container with the common name of the chemical.
Store them in an area that is away from food and food preparation
areas.
The washing step in the cleaning process loosens the dirt and pieces
of food. True or False? - ANSWERS-False.
Precleaning loosens dirt and pieces of food, by scraping them into a
garbage disposal or can.
The manual warewashing steps in order are: precleaning, washing,
rinsing, sanitizing.
Chemicals are required to be used for sanitizing. True or False? -
ANSWERS-False.
In addition to chemical sanitizers, hot water that is a minimum of
171°F (77°C) may also be used.
, When using a chemical sanitizer, why must the temperature of the
solution be monitored and controlled? - ANSWERS-The right
temperature is needed to make sure that the sanitizer will work
properly.
Other things that must be monitored and controlled are the
concentration (strength) of the solution, and the amount of time items
are in solution.
Which step of the cleaning process helps remove any pathogens, such
as bacteria, that may still remain? - ANSWERS-Sanitizing, which is
done to prevent contamination. It is the last step, after precleaning,
washing and rinsing.
What are the three things that must be monitored and controlled when
using chemical sanitizing solutions? - ANSWERS-The concentration
of the solution.
The temperature of the solution.
The amount of time items are in the solution.
When are the food-contact surfaces of equipment required to be
cleaned and sanitized? - ANSWERS-At least every 4 hours if used
with TCS food.
Whenever switching tasks from one type of raw animal food to
another.
Whenever you change from working with raw food to RTE food.
