SOP Test Study Guide

What is the most effective way to control growth of bacteria in food? - Answer- Control time and temperature What is one of the most effective ways of preventing the contamination of food? - Answer- Hand washing What is the total time that any potentially hazardous food can be exposed to the temperature danger zone? - Answer- 4 hours Describe the difference between " clean " and " sanitized " - Answer- -clean means that all debris has been washed away with a cleaning agent and rinsed -sanitized means that sanitizing solution is used to reduce level of harmful microorganisms to safe levels If a glass or china item breaks in the food preparation area, what should you do? - Answer- Discard all food items from surrounding areas to prevent contamination and resulting injury. Sweep up broken glass right away . DO NOT pick up with your hands. How frequently should you wash the can opener? - Answer- After each use To measure the internal temperature of food, where should you insert the thermometer stem or probe? - Answer- Into the thickest part of the food When should thermometers be calibrated? - Answer- 1) before each shift 2) before a day's delivery 3)after suffering a serve shock, such as being dropped or a dramatic temperature change Describe the procedure for calibrating probe thermometers using the "ice point method" - Answer- Step 1 - fill large container with cold tap water and crushed ice and stir well Step 2 - place thermometer stem into the ice water so that the sensing area is completely submerged Step 3 - holding the calibration nut with a wrench or other tool, turn the needle of thermometer until it points to 32 degrees f ( the freezing point of water) To reheat a produce a product that has been held under refrigeration or has fallen below 140*f, rapidly reheat to (what temperature?)________ reaching that temperature within (how long?)_________ and hold that temperature for (how long?)_______________ - Answer- 1- 165*f 2- 2 hours 3- 15 seconds When is it acceptable to reheat food directly on stem table or other hot - holding e