food contact surfaces should be cleaned regularly. At least how many hours?
every 4 hours
Non food contact surfaces should always be kept free of.....
dirt, dust,and other particles.
all packaging material (such as bags of flour) should be how many inches from the ground?
At least 6 inches
Food contaminants can be grouped into what 4 catergories
1. biological 2. physical 3. chemical 4. cross contamination
biological
anything that pertains to life and or living things
physical contaminants
are objects that can be seen with the human eye such as nails, hair, and bandages
chemical contamination
can occur if an employee prepares acidic food using a copper pot
cross contamination
is the transfer of pathogens or disease causing micro organisms from one food to another.
What are the 4 biological hazards
1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all foodborne related
illness
90%
what is the danger zone
41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many hours
4
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