Flashcard Set Preview
| Side A | Side B | ||
| 1 |
leftovers foods must be rapidly heated to what temperature before being placed on the serving...
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165 degrees
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| 2 |
floor mounted equipment must be sealed to the floor or elevated on legs that provide at least...
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6 inches(8 inches on ship)
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| 3 |
use all salads within how many hours after opening?
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72 hours
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| 4 |
how many steps of the ware washing process are there?
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6 steps
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| 5 |
FIFO, stands for what?it is use to rotate foods so that the oldest items are used first to...
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first in first out
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| 6 |
poultry should be cooked at a minimum internal temp of what for how long?
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165 degrees for 15 seconds
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| 7 |
ground beef should be cooked at what temp and minimum of how long?
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155 degrees for 15 seconds
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| 8 |
temp ranges must be within what parameters?
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32-41 degrees
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| 9 |
freezer ranges must be below what temp?
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0 or below
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| 10 |
ice machines must be cleaned at least how often?
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monthly or more often as required
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| 11 |
tempshould be checked at least how often?
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twice daily
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| 12 |
ware washing equipment(sink and basins) must be cleaned at least how often?
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every 24 hours
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| 13 |
if hot water is used for sanitation in manual ware washing operations, the sanitation compartment...
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171 degrees
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| 14 |
meats and cheeses must be consumed within how many calendar days after opening?
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7 calandar days
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| 15 |
potentially hazardous leftovers must be labeled how with the date and time of original prep...
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"leftover use within 24 hours"
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| 16 |
how must sanitized tableware and utensils be dried?
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air dried
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| 17 |
the most commonly implicated microorganisms associated with food borne illness are what?
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salmonella, shingella, and e-coli
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| 18 |
what foods are most commonly incriminated in the outbreaks of food borneinfections are what?
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meat and seafood mixtures
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| 19 |
the Chlorine available for shipboard use is what?
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Calcium Hypochlorite(hth-65-70%)
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| 20 |
no more than hoe many 6 oz containers shall be stored in any individual locker or bin?
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48 bottles
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| 21 |
bromine cartridges have a shelf life of how long?
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2 years
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| 22 |
the receiving connection of the ships portable water risers shall be at least how many inches...
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18 inches
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| 23 |
how many gallons of water per man per day are used when all factors are accounted for?
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12-35(drinking,galley/hygiene, and laundry)
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| 24 |
who is responsible for supplying portable water and for its treatment is necessary?
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engineering department
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| 25 |
who is responsible for monitoring all aspects of portable water treatment, handling, and storage...
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medical department
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| 26 |
the only two approved methods for disinfecting shipboard portable water are?
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Chlorine and Bromine
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| 27 |
Chlorime/Bromine residuals must be tested how often?
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Daily
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| 28 |
who has the responsibility of testing chlorine or bromine residuals in the portable water tanks...
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Engineering Department
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| 29 |
water from an unapproved source must be chlorinated to at least what ppm?
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0.2ppm
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| 30 |
how oftenshall all emergancy portable water storage tanks be drained and refilled with portable...
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once a Quater
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