Food Safety Review for PQMs

Identify FS deviation classification: SD8 on food

• Critical

• Major

• Minor

What is the medium risk temperature for cold products?

• 40 – 59°F

• 41 – 59.9°F

• 40.1 – 59.9°F

• 40.1 – 59°F

What should be the temperature of the hot water in slop sink?

• 100F

• 110F

• 105F

• 120F

Any Pest inside the water storage unit is considered a

contaminant in food

• True

• False

All other SDs that are not listed under critical SDs but are life threatening

or big enough in size (≥5mm) to cause injury will

fall under SD18

• True

• False

Unfiltered water must has failed potability test. Where is this deviated in Food Safety?

• Critical

• Major

• Minor

• No deviation

Do ice point method on checking

for calibration; final readings

should be ______

• 30+/-2F

• 32+/-4F

• 30+/-4F

• 30-34F

TNUs are sanitized for _____min/s

• 1 min

• 2 mins

• 3 mins

• 4 mins

Food and packaging are kept ___inches off the floor and ___inch/es away from the walls.

• 6 / 1

• 8 /1

• 6 / 2

• 12 / 4

All frequent touchpoints, used or unused, are cleaned and sanitized at

least every ___minutes

• 15 minutes

• 20 minutes

• 30 minutes

• 60 minutes