JB EC FS Quiz

Cold food should be maintained at __ and hot food should be maintained at __ and not left out of holding storage.

• 40F and 140F

• at or below 40F and at or above 140F

• at or below 35F and above 135F

Examples of Food Contact Surfaces and Tools include

• fry basket, pantry countertop, chiller gaskets

• chickenjoy warmer, red trays, front counter

• chopping board, ice scooper, chickenjoy rack

What is the concentration ratio of sanitizer in the 3-compartment sink

• 300 Parts Per Million

• 200 Parts Per Milliliter

• 300 Parts Per Milliliter

• 200 Parts Per Million

How often should you wash your hands?

(select ALL that apply)

• Every time you change your gloves

• When you touch your hair or face

• Every time you make a new order

• After handling raw food

• All of the Above

When is it OK to only wear one glove when making a product?

• If only one hand has a cut or wound

• If you only use one hand to touch food

• It is never OK to wear only one glove

• It is always OK to wear only one glove

Which of the following symptoms are OK for you to have while working with exposed food?

• Vomiting and Diarrhea

• Sore Throat with fever

• Runny nose with discharge from mouth and eyes

• Headache

The following issues can cause store closure except:

• Backflow from restroom or kitchen floordrain

• No hot water available

• Only one restroom toilet is available.

An effective pest prevention program requires:

(choose one answer only)

• Pests are immediately exterminated on sight

• No pest sightings during QM audit

• PCO provider with regular visits and detailed inspection report.

The state of being free from dirt, impurities, or unwanted matter from equipment, tools or surfaces

• Cleanliness

• FSC

• Sanitation

• Pest Control

The processes and practices that promote hygiene and prevent disease transmission by removing microorganisms, harmful agents and waste.

• Cleanliness

• Audit

• Sanitation

• FSC