Food Safety Manager Flash Cards Already Graded A+

Food Safety Manager Flash Cards Already Graded A+ 1 hour ️a foodhandler who spends an entire shift deboning chicken should change gloves after 1. Conduct a hazard analysis 2. determine critical control points (CCPs) 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation ️What are the 7 steps in developing an HACCP plan? 1. cool food from 135 to 70 within 2 hours 2. cool food from 135 to 41 within 6 hours ️What are the "two" steps in cooling TCS food? 1. Creating a Master Cleaning Schedule 2. Training your employees to follow it 3. Monitoring the program to make sure it works ️What are the 3 things to focus on when developing a cleaning program? 1. deny pests access to the operation 2. deny pests food, water, and a nesting or hiding place 3. work with a licensed PCO to eliminate pests that do enter the operation ️What are the three rules of an integrated pest management program (IPM) program? 100 ️what temperature does the water have to be for washing hands 135 ️What is the minimum internal temperature for commercially processed food that will be hot held? 135 ️What is the minimum internal temperature for fruit, vegetables, grains like rice, and legumes or beans that will be hot held for service? 145 for 15 seconds ️What is the minimum internal temperature for seafood, steaks, pork chop, and eggs that will be served immediately? 145 for 4 minutes ️What is the minimum internal temperature for roasts of pork, beef? 155 for 15 seconds ️What is the minimum internal temperature for ground meat or seafood, injected meat, and eggs for hot held service? 16 mesh per square inch screening ️All screens for windows and vents must meet this requirement. 165 ️TCS food must be reheated to what temperature for 15 seconds within 2 hours 165 ️What is the minimum internal cooking temperature for poultry?