CDM sanitation and safety
List the 5 step procedure for cleaning utensils - ANS -1. Wash food and residue from utensils in
a sink filled with warm soapy water
2. Rinse in a separate sink using warm soapy water
3. In the third sink, dip he utensils in warm sanitizer. Make sure to have the correct amount of
sanitizer mixed with water. The label will tell you how long to leave the items in the solution.
4. Let utensils air dry
5. Put utensils in proper storage area
1. Wash food and residue from utensils in a sink filled with warm soapy water
2. Rinse in a separate sink using warm soapy water
3. In the third sink, dip he utensils in warm sanitizer. Make sure to have the correct amount of
sanitizer mixed with water. The label will tell you how long to leave the items in the solution.
4. Let utensils air dry
5. Put utensils in proper storage area
These are the 5 step procedures fo what? - ANS -Cleaning procedure for serving utensils
USDA stands for? - ANS -United States Department of Agriculture
United States Department of Agriculture (USDA) inspects wha 3 food products? - ANS -Meat,
poultry, and eggs
Meat, poultry, and eggs are the 3 food products that what U.S. department inspects? - ANS
-United states Department of Agriculture (USDA)
USDA (US Department of Agriculture) can grade products. For beef they give a grade of prime
or canned. Which one means the highest quality? - ANS -Prime
The USDA (United states Department of Agriculture) had two grades for beef. The are called
what? - ANS -Prim and canner
When products are inspected and approved by the USDA, they receive a seal. Can you accept
products that do not have a seal? - ANS -No
Why is it important to complete a receiving checklist? - ANS -So if the product needs to be
rejected, you can fill out why before signing off.
Wen you want to reject a product, wha checklist do you fill out? - ANS -Receiving checklist
, The HACCP (hazard analysis critical control point) plan is for what? - ANS -If you are making
your own juice, or something that is not pasteurized, you need to have this plan in place to
prevent foodborne illness risks.
If you are making your own juice, or something that is not pasteurized, you need to have this
plan in place to prevent foodborne illness risks. What is the plan called? - ANS -HACCP
(hazard analysis critical control Point)
Define critical limits - ANS -Limitations that help you know that you have correctly controlled a
critical control point.
Limitations that help you know that you have correctly controlled a critical control point. Also
known as? - ANS -Critical limits
Define critical control point - ANS -A step during the food production process when an error
could result in unsafe food.
A step during the food production process when an error could result in unsafe food. Also
known as? - ANS -Critical control point
What is the difference between critical control point and critical limit? - ANS -Ex: if you are
cooking a raw chicken
Critical control point -->the cooking of the raw chicken, a misstep could result in unsafe food.
Critical limit --> cooking the chicken to 165 degrees farenheit
Ex: if you are cooking a raw chicken
A-->the cooking of the raw chicken, a misstep could result in unsafe food.
B --> cooking the chicken to 165 degrees farenheit
Which is A: Critical control point or Critical limit? - ANS -Critical control point
Ex: if you are cooking a raw chicken
A-->the cooking of the raw chicken, a misstep could result in unsafe food.
B --> cooking the chicken to 165 degrees farenheit
Which is B: Critical control point or Critical limit? - ANS -Critical limit
List the 5 step procedure for cleaning utensils - ANS -1. Wash food and residue from utensils in
a sink filled with warm soapy water
2. Rinse in a separate sink using warm soapy water
3. In the third sink, dip he utensils in warm sanitizer. Make sure to have the correct amount of
sanitizer mixed with water. The label will tell you how long to leave the items in the solution.
4. Let utensils air dry
5. Put utensils in proper storage area
1. Wash food and residue from utensils in a sink filled with warm soapy water
2. Rinse in a separate sink using warm soapy water
3. In the third sink, dip he utensils in warm sanitizer. Make sure to have the correct amount of
sanitizer mixed with water. The label will tell you how long to leave the items in the solution.
4. Let utensils air dry
5. Put utensils in proper storage area
These are the 5 step procedures fo what? - ANS -Cleaning procedure for serving utensils
USDA stands for? - ANS -United States Department of Agriculture
United States Department of Agriculture (USDA) inspects wha 3 food products? - ANS -Meat,
poultry, and eggs
Meat, poultry, and eggs are the 3 food products that what U.S. department inspects? - ANS
-United states Department of Agriculture (USDA)
USDA (US Department of Agriculture) can grade products. For beef they give a grade of prime
or canned. Which one means the highest quality? - ANS -Prime
The USDA (United states Department of Agriculture) had two grades for beef. The are called
what? - ANS -Prim and canner
When products are inspected and approved by the USDA, they receive a seal. Can you accept
products that do not have a seal? - ANS -No
Why is it important to complete a receiving checklist? - ANS -So if the product needs to be
rejected, you can fill out why before signing off.
Wen you want to reject a product, wha checklist do you fill out? - ANS -Receiving checklist
, The HACCP (hazard analysis critical control point) plan is for what? - ANS -If you are making
your own juice, or something that is not pasteurized, you need to have this plan in place to
prevent foodborne illness risks.
If you are making your own juice, or something that is not pasteurized, you need to have this
plan in place to prevent foodborne illness risks. What is the plan called? - ANS -HACCP
(hazard analysis critical control Point)
Define critical limits - ANS -Limitations that help you know that you have correctly controlled a
critical control point.
Limitations that help you know that you have correctly controlled a critical control point. Also
known as? - ANS -Critical limits
Define critical control point - ANS -A step during the food production process when an error
could result in unsafe food.
A step during the food production process when an error could result in unsafe food. Also
known as? - ANS -Critical control point
What is the difference between critical control point and critical limit? - ANS -Ex: if you are
cooking a raw chicken
Critical control point -->the cooking of the raw chicken, a misstep could result in unsafe food.
Critical limit --> cooking the chicken to 165 degrees farenheit
Ex: if you are cooking a raw chicken
A-->the cooking of the raw chicken, a misstep could result in unsafe food.
B --> cooking the chicken to 165 degrees farenheit
Which is A: Critical control point or Critical limit? - ANS -Critical control point
Ex: if you are cooking a raw chicken
A-->the cooking of the raw chicken, a misstep could result in unsafe food.
B --> cooking the chicken to 165 degrees farenheit
Which is B: Critical control point or Critical limit? - ANS -Critical limit
