Term
| leftovers foods must be rapidly heated to what temperature before being placed on the serving line? |
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Definition
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Term
| floor mounted equipment must be sealed to the floor or elevated on legs that provide at least how many inches of clearance between the floor and equipment? |
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Definition
| 6 inches(8 inches on ship) |
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Term
| use all salads within how many hours after opening? |
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Definition
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Term
| how many steps of the ware washing process are there? |
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Definition
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Term
| FIFO, stands for what?it is use to rotate foods so that the oldest items are used first to reduce spoilage? |
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Definition
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Term
| poultry should be cooked at a minimum internal temp of what for how long? |
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Definition
| 165 degrees for 15 seconds |
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Term
| ground beef should be cooked at what temp and minimum of how long? |
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Definition
| 155 degrees for 15 seconds |
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Term
| temp ranges must be within what parameters? |
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Definition
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Term
| freezer ranges must be below what temp? |
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Definition
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Term
| ice machines must be cleaned at least how often? |
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Definition
| monthly or more often as required |
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Term
| tempshould be checked at least how often? |
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Definition
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Term
| ware washing equipment(sink and basins) must be cleaned at least how often? |
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Definition
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Term
| if hot water is used for sanitation in manual ware washing operations, the sanitation compartment of the sink shall be at least what minimum temp? |
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Definition
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Term
| meats and cheeses must be consumed within how many calendar days after opening? |
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Definition
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Term
| potentially hazardous leftovers must be labeled how with the date and time of original prep and discard date and time? |
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Definition
| "leftover use within 24 hours" |
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Term
| how must sanitized tableware and utensils be dried? |
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Definition
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Term
| the most commonly implicated microorganisms associated with food borne illness are what? |
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Definition
| salmonella, shingella, and e-coli |
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Term
| what foods are most commonly incriminated in the outbreaks of food borneinfections are what? |
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Definition
| meat and seafood mixtures |
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Term
| the Chlorine available for shipboard use is what? |
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Definition
| Calcium Hypochlorite(hth-65-70%) |
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Term
| no more than hoe many 6 oz containers shall be stored in any individual locker or bin? |
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Definition
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Term
| bromine cartridges have a shelf life of how long? |
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Definition
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Term
| the receiving connection of the ships portable water risers shall be at least how many inches of the deck and turned down except when the risers are located within the ship? |
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Definition
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Term
| how many gallons of water per man per day are used when all factors are accounted for? |
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Definition
| 12-35(drinking,galley/hygiene, and laundry) |
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Term
| who is responsible for supplying portable water and for its treatment is necessary? |
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Definition
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Term
| who is responsible for monitoring all aspects of portable water treatment, handling, and storage to ensure compliance with current instructions? |
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Definition
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Term
| the only two approved methods for disinfecting shipboard portable water are? |
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Definition
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Term
| Chlorime/Bromine residuals must be tested how often? |
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Definition
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Term
| who has the responsibility of testing chlorine or bromine residuals in the portable water tanks at least how often for bacteriological examinbation? |
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Definition
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Term
| water from an unapproved source must be chlorinated to at least what ppm? |
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Definition
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Term
| how oftenshall all emergancy portable water storage tanks be drained and refilled with portable water? |
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Definition
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