SOUTHERN NEVADA FOOD SAFETY STUDY GUIDE
QUESTIONS AND SOLUTIONS RATED A+
✔✔Roasts can be cooked to ___ degrees F for ___ minutes or per roast cook chart? -
✔✔130 degree F for 112 minutes
✔✔What is the 2-stage cooling process required for TCS foods? - ✔✔135 to 70 degrees
in two hours
and
70 to 41 degrees in the next four hours
*not to exceed 6 hours in total*
✔✔What instrument do you use to check food temperatures? - ✔✔A calibrated,
sanitized stem thermometer
✔✔What are the 5 steps for proper calibration of stem thermometer? - ✔✔1. Completely
fill a container with ice.
2. Add clean water (ice should not float)
3. Immerse thermometer
4. Stir well
5. Allow 30 seconds before adjusting to 32 degrees F.
✔✔What are the two types of approved sanitizer? - ✔✔Chlorine and Quaternary
Ammonia (Quats)
✔✔What are the 5 steps to proper manual warewashing? - ✔✔1. Pre-wash (scrape)
2. Wash (in hot, soapy water at least 110 degrees F)
3. Rinse w/ clean water
4. Approved chemical sanitizer
5. Air dry
✔✔Surface temperature of food contact surfaces in a high temperature machine must
reach at least ___ degrees F - ✔✔160
✔✔What is the procedure for storing utensils? - ✔✔-handles pointing in the same
direction
-on a smooth, easily cleanable food contact surface
-in a water that is 41 degrees below or 135 degrees above
-under running water
✔✔Integrated Pest Management (IPM) - ✔✔-Deny access, food, and shelter
-Work with a licensed pest control operator
Seal all gaps and opening in floors, walls, and ceilings
-Keep doors, screens, and windows closed to keep pests out
-Keep air curtains operational
, ✔✔TCS foods prepared in the facility must be dated and used within __ days? - ✔✔7
✔✔Place thermometer in __ of the unit - ✔✔Warmest
✔✔Raw chicken, turkey, poultry, and stuffed foods must be stored at least how many
inches about the floor? - ✔✔6
✔✔Ready-To-Eat (RTE) Food - ✔✔Food that is edible without additional preparation or
cooking
✔✔Shellstock - ✔✔Raw, in-shell molluscan shellstock such as clams, oysters, or
mussels
✔✔Time and Temperature Control for Safety (TCS) - ✔✔Food that requires time and
temperature control for safety to limit pathogenic microorganism growth or toxin
formation, such as meat, fish, eggs and milk, and cut lettuce
✔✔Time as a Public Health Control - ✔✔A procedure in which time is used to control
the growth of germs or microorganisms. Food held using this procedure must be
served, sold, or discarded after four hours.
✔✔Foodborne Illness Risk Factors - ✔✔- Poor Personal Hygiene
- Food From Unsafe Sources
- Improper Cooking Temperatures/Methods
- Improper Holding, Time and Temperature
- Food Contamination
✔✔Food Hazards - ✔✔- Biological
- Chemical
- Physical
✔✔Proper Handwashing Technique - ✔✔1. WET HANDS (with warm water) MIN 100 °
F
2. SOAP
3. RUB VIGOROUSLY (for 15 seconds)
4. RINSE
5. DRY
6. TURN OFF WATER (with paper towel)
✔✔If you can't wash your hands because of a wound - ✔✔Splint, bandage, or brace,
you cannot work with food.
QUESTIONS AND SOLUTIONS RATED A+
✔✔Roasts can be cooked to ___ degrees F for ___ minutes or per roast cook chart? -
✔✔130 degree F for 112 minutes
✔✔What is the 2-stage cooling process required for TCS foods? - ✔✔135 to 70 degrees
in two hours
and
70 to 41 degrees in the next four hours
*not to exceed 6 hours in total*
✔✔What instrument do you use to check food temperatures? - ✔✔A calibrated,
sanitized stem thermometer
✔✔What are the 5 steps for proper calibration of stem thermometer? - ✔✔1. Completely
fill a container with ice.
2. Add clean water (ice should not float)
3. Immerse thermometer
4. Stir well
5. Allow 30 seconds before adjusting to 32 degrees F.
✔✔What are the two types of approved sanitizer? - ✔✔Chlorine and Quaternary
Ammonia (Quats)
✔✔What are the 5 steps to proper manual warewashing? - ✔✔1. Pre-wash (scrape)
2. Wash (in hot, soapy water at least 110 degrees F)
3. Rinse w/ clean water
4. Approved chemical sanitizer
5. Air dry
✔✔Surface temperature of food contact surfaces in a high temperature machine must
reach at least ___ degrees F - ✔✔160
✔✔What is the procedure for storing utensils? - ✔✔-handles pointing in the same
direction
-on a smooth, easily cleanable food contact surface
-in a water that is 41 degrees below or 135 degrees above
-under running water
✔✔Integrated Pest Management (IPM) - ✔✔-Deny access, food, and shelter
-Work with a licensed pest control operator
Seal all gaps and opening in floors, walls, and ceilings
-Keep doors, screens, and windows closed to keep pests out
-Keep air curtains operational
, ✔✔TCS foods prepared in the facility must be dated and used within __ days? - ✔✔7
✔✔Place thermometer in __ of the unit - ✔✔Warmest
✔✔Raw chicken, turkey, poultry, and stuffed foods must be stored at least how many
inches about the floor? - ✔✔6
✔✔Ready-To-Eat (RTE) Food - ✔✔Food that is edible without additional preparation or
cooking
✔✔Shellstock - ✔✔Raw, in-shell molluscan shellstock such as clams, oysters, or
mussels
✔✔Time and Temperature Control for Safety (TCS) - ✔✔Food that requires time and
temperature control for safety to limit pathogenic microorganism growth or toxin
formation, such as meat, fish, eggs and milk, and cut lettuce
✔✔Time as a Public Health Control - ✔✔A procedure in which time is used to control
the growth of germs or microorganisms. Food held using this procedure must be
served, sold, or discarded after four hours.
✔✔Foodborne Illness Risk Factors - ✔✔- Poor Personal Hygiene
- Food From Unsafe Sources
- Improper Cooking Temperatures/Methods
- Improper Holding, Time and Temperature
- Food Contamination
✔✔Food Hazards - ✔✔- Biological
- Chemical
- Physical
✔✔Proper Handwashing Technique - ✔✔1. WET HANDS (with warm water) MIN 100 °
F
2. SOAP
3. RUB VIGOROUSLY (for 15 seconds)
4. RINSE
5. DRY
6. TURN OFF WATER (with paper towel)
✔✔If you can't wash your hands because of a wound - ✔✔Splint, bandage, or brace,
you cannot work with food.
