Food Contact Surfaces That Retain Their Existing Qualities Are Considered What

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Some food contact surfaces (CCS) that maintain their qualities are considered. These CCS should have at least 150 word list that is no longer up to date. For example, some CCS using only serial numbers will not maintain their qualities. In addition, list of CCS that do not use any serial numbers will not maintain their qualities. If the CCS using any serial numbers does not meet the criteria, the CCS should not be considered to maintain the quality.

Which example would be considered a physical contaminant?

of products:

Examples of physical contamination are things likemouse or keyboard keys being wet or covered in dirt or oil. of products:

Common examples of physical contaminants include hair bandages, nails, jewelry, broken glass, metal paint, flakes.

Which of the following must be worn when working around food and food contact surfaces?

of food equipment.

Food employees wearing clean outer clothing will prevent contamination of food equipment, utensils, and single-service and single-use articles. If an apron is worn, change as needed.

Who is responsible for notifying the regulatory authority if a customer reports a foodborne illness to the restaurant?

of products.

The manager must notify the regulatory authority when food handlers have registered for this program.

What are 3 types of food contamination?

The four types of contamination are chemical, physical, microbial, and allergen. However, for the purpose of this article, we will discuss four categories. These include chemical contamination, physical contamination, microbial contamination, and allergen contamination.

What is the proper procedure for cleaning and sanitizing food contact surfaces?

of removable parts.

Take off any removable parts and machine wash and sanitize them by hand. scrape or remove food from equipment surfaces.

When working with food personal items such as a cell phone should be quizlet?

When working with food, it is important to keep it away from where food is stored and prepared. This is so that it cannot be abused. For example, a person could eat food that has been stored in a dark and secret place, and then create a reports about how delicious and nutritious the food is.

What is the main purpose for cleaning and sanitizing food contact surfaces between preparation tasks?

The purpose of this procedure is to prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized. This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces.

When an operation is notified of a food item recall?

of tasks.

After receiving a food recall, the customer is responsible for taking action. They will need to ensure that all tasks are completed to protect their safety. This should include checking the food, if necessary.

Which of the following symptoms and conditions must be reported to your manager?

of symptoms.

The FDA Food Code lists the following as symptoms that must be reported by food handlers to their managers:

-vomiting
-infected sores
-diarrhea
-yellowing of the skin or eyes
-fever
-simply because you have a longer list of reasons to work than to call in sick.

Which food must be stored at or below 41 F or lower?

When opening a package of fresh meat, poultry, or dairy products, please ensure that the product is labeled and stored in a sealed container. Free-ranging animals should be stored on a self-draining ice bag, as their stomachs will not hold water (41F or lower). Fish and poultry should be delivered to the nearest store, however, they may need to change containers regularly.

Which of these foods must be kept at 41 or lower for food safety?

of temperature changes.

Your food needs to be cold or colder when you plan to serve it. Your food may be at room temperature for up to two hours while you are preparing it. If it’s potentially hazardous, you may want to work with it quickly to keep it out of the Danger Zone.

What are the 5 types of biological contaminants?

Biological contaminants include bacteria viruses animal dander and cat saliva house dust mites and pollen.

Which is a type of contamination in a food establishment?

Chemical microbial physical and allergenic are the four main types of contamination. All food is at risk of contamination from these four types. This is why food handlers have a legal responsibility to ensure that the food they prepare is free from these contaminants and safe for the consumer.

What is chemical contamination of food?

Chemical food contaminants are substances that are either added or produced during the regular production process. Natural toxins are things that are formed during thermal treatment of food. This is important, as these treatments can lead to significant chemical compounds and toxins.

What are potential chemical contaminants of food?

of contaminants.

The different types of chemical contaminants include environmental pollutants including industrial chemicals called dioxins and process pollutants that form while cooking or heating food.

What is food contact surfaces?

ures that typically come into contact with food are called food-contact surfaces. Example are utensils cutting boards flatware tables and highchairs. Also included are surfaces onto which food may drip drain or splash such as the inside of a microwave oven or refrigerator.

What three characteristics must food contact surfaces have?

From a sanitary design perspective food contact surfaces should be smooth impervious free of cracks and crevices non-porous non-absorbent non-reactive corrosion resistant durable and cleanable (24).

When should you clean food contact surfaces?

of specific times:

Food-contact surfaces and equipment used for potentially hazardous foods should be cleaned as needed throughout the day, but should be cleaned no less than every 4 hours.

What should food handlers do to keep pests out of their kitchen?

How should ready to eat food be stored after it has cooled quizlet?

of ingredients:

Properly storing food in coolers reduces the chances of getting a food-borne illness. From top to bottom, these food items should be stored in a cooler in a correct refrigerator storage order.

Why is it that food contact surfaces of machine or equipment be regularly lubricated?

The lubricating process involves removing used parts, and using a friendly tone, rewrite this paragraph:

What does lubricating the machine involve?

All of the machines contain parts which are used during operation. In order to reduce this friction and consequently prolong the operational lifespan of the machine, it is vital to lubricate them on a regular basis.

What is the purpose of sanitizing a food contact surface quizlet?

of effects.

After cleaning the food-contact surface, use hot or chemicals to sanitize it. This will reduce the amount of pathogens on the surface.

When should food contact surfaces be cleaned and sanitized quizlet?

of articles:

Food contact surfaces must be cleaned ad sanitized after every use. You should also clean ad sanitize each time you begin working with a different type of food or when a task is interrupted. If items are in constant use they must be cleaned and sanitized every four hours.

What are three of the four times when food-contact surfaces need to be cleaned and sanitized?

of events:

After being used, food handlers should clean and sanitize any surface they are working on. They should also list the types of food being used, and whether these areas have been used before.

What is the food recall process?

A food recalled is the way companies and government regulators try to improve food safety by removing products from distributor inventories store shelves and consumers’ kitchens. Food Recall’s are done by companies and distributor researchers when they discover a food safety issue.