Raleigh Quiz 3

Which of these are NOT considered one of the "Big 6" for foodborne illnesses?

• Shigella

• Salmonella

• E. coli

• Botulsim

What is the acceptable range of concentration for Sanitizer?

• 0 <-> 150 ppm

• 150 <-> 400 ppm

• 400 <-> 600 ppm

• Over 9000 ppm

With regards to Food Safety, what is the problem if Sanitizer concentration is too low?

• Food contact surfaces are not being cleaned.

• Ends up wasting fresh water.

• There is no sparkly shine to the food contact surface.

• The food contact surface begins to dissolve.

With regards to Food Safety, what is the problem if Sanitizer concentration is too high?

• Sanitizer can never be too high.

• Sanitizer is expensive and should be used only when needed.

• It eliminates the "air dry" step of dishwashing.

• A chemical residue is left on equipment which can be transferred to food.

What are the THREE thawing methods we can use in food preparation? (Select all that apply)

• Thawing/Slacking on a countertop.

• As part of the cooking process.

• Submerged under cold running water.

• Thawing/Slacking in a refrigerator.

What histamine producing fish do we have in Sushi, and at what temperature do we need to keep it?

• Imitation Crab, 38 deg or below

• Tuna, 40 deg or below

• Salmon, 41 deg or below

• Shrimp, 41 deg or below

Sushi has to keep "Letters of Guarantee" on file. What are they for?

• A guarantee from our suppliers about quality, much like our FYFGA statement.

• A guarantee from our suppliers that they will price match for any species of fish.

• A guarantee from our suppliers that product is free of parasites.

• Letters we hand out to customers when they have Sushi questions.

You are working the Wok Station and have just cooked some Sesame Chicken with the intent to sell them along the pre-pack Asian wall. The Sesame Chicken needs to be cooled. After being placed in a Blast Chiller for 2 hours they are temping at 70 degrees. How much time do you now have to make sure they are temping at 41 degrees?

• 30 minutes

• 1 hour

• 2 hours

• 4 hours

In what scenarios should you and your employees be washing their hands? (Select all that apply)

• After using the restroom.

• When entering the food production area.

• After touching a non-food contact surface before handling food.

• After sampling food.

Vacuum-sealed meat is a product that has gone through a process known as R.O.P. What is R.O.P.?

• Record of Performance

• Retail Operations Protection

• Reduced Oxygen Packaging

• Rob's Original Porkchop