JFC Food Safety Restaurant Visit Guide

What is the standard for the availability of potable filtered water supply according to the JFC Food Safety Critical Requirements?

• 24 hours a day, 7 days a week
• 24 hours a day, 5 days a week
• 48 hours a day, 7 days a week
• 12 hours a day, 7 days a week

What is required to validate the absence of spoiled items according to the JFC Food Safety Critical Requirements?

• Regular inspections, proper storage practices, monitoring expiration dates, and following established food safety protocols
• Not following established food safety protocols
• Ignoring expiration dates
• Randomly selecting items for inspection

What is the requirement for effective handwashing practices?

• Using soap and water, rubbing hands together for at least 20 seconds

• Rinsing hands quickly without covering all surfaces
• Rinsing thoroughly with clean water.

• Using only water without soap

What are the requirements for water supply and hot water availability in the restaurant?

• Regular maintenance

• Improper plumbing infrastructure
• Reliable water source, proper plumbing infrastructure

• Water heaters

What are the standards for adequate ventilation and cooking equipment temperatures inside the restaurant?

• Standards for ventilation and cooking equipment temperatures are determined by the restaurant owner's personal preferences.
• There are no specific standards for ventilation and cooking equipment temperatures in restaurants.
• Ventilation and cooking equipment temperatures are regulated by the national government.

• Standards for ventilation and cooking equipment temperatures are set by local health departments and may vary by location.

How should all personnel handle food, packaging, and T&Us to avoid cross-contamination?

• Reuse utensils without washing between uses
• Store raw meat with ready-to-eat foods
• Wash hands before handling food

• use separate cutting boards

How should raw materials and in-process products be properly stored according to the guide?

• Stored in damp and dirty areas
• Designated areas that are clean, dry, and well-ventilated, properly labeled and organized to prevent cross-contamination

• Stored separately from raw materials

• Stored with finished products

Raw fish and pork should be cooked at a minimum temperature of?

• 145°F

• 155°F

• 165°F

• 135°F

What is the standard internal temperature for hot-held products?

• 140°F

• 135°F

• 139.9°F

• 60°C

What is the proper way to handle raw meat to prevent cross-contamination?

• Wash hands after handling raw meat

• Use the same cutting board for raw meat and vegetables

• Store raw meat above ready-to-eat foods in the refrigerator

• Thaw meat on the counter at room temperature