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Sometimes thermometers lose their accuracy. To avoid this, they must be ___ to give a correct reading.
Food service equipment must meet certain ___ if it will come in contact with food.
Ventilation eliminates ___ and ___ from the air.
Put tabletop equipment on legs at least 4 inches high or seal it to the ___.
Put floor-mounted equipment on legs at least 6 inches high or seal it to a ___.
A Bimetallic-Stemmed thermometer should be scaled in at least ___ -degree increments.
Infrared (laser) thermometers don't need to touch ___ to check its temperature.
Make sure light bulbs are the ___ size.
An air gap is a ___ that prevents backflow.
The first rule of pest prevention is to ___ into the building.
Do not line freezer or refrigerator shelves with aluminum foil or paper, as this restricts ___ of cold air in the unit.
You should store tableware and equipment at least ___ inches off the floor.
Pesticides are harmful substances that must only be handled by ___, and only when food is carefully protected.
Tightly cover outdoor garbage containers and keep their ___ in place.
Food equipment should be stored ___ inches off the floor.
Dishwashers should be installed so they are reachable and conveniently located and keep food-contact surfaces from becoming ___.
Food prep equipment and utensils must be ___ .
Backflow prevention devices must be checked by a trained and certified technician. The work must be ___
Thermocouples and thermistors measure temperatures through a ___.
The best way to prevent backflow is to avoid a ___.
Tabletop equipment must be either mounted on legs at least ___ inches high OR sealed to a ___.
Infrared (laser) thermometers can't measure air-temperature or the ___ of food.
The most important tool you have to monitor temperature is the ___.
Garbage containers must be ___ when not in constant use.
Thermometers used to measure ___ in food-storage equipment must be accurate within 3°F of the actual temperature.
A bimetallic stemmed thermometer can check temperatures between ___ and ___.
To avoid chemical contamination, chemicals must have a ___ with a common name if not in the original container.
Three rules of pest prevention: work with a licensed ___ (PCO).
Single-use cups and gloves should be stored in their ___ packaging.
Make sure storage units have at least one air temperature measuring device that is accurate to plus or minus ___.
Supplies should be stored away from the walls and at least ___ off of the floor.
Equipment surfaces must be ___ and ___ to make cleaning easier.
Store flatware and utensils with ___ so staff can pick them up without touching food-contact surfaces.
Septic systems must be properly tested and ___.
A thermometer used to check internal food temperatures must be accurate within ___.
Contact your ___ right away if you see feces, nests, or any damage to products, packaging, or the facility.
If standing ___ occurs due to spraying or when flushing the floors during cleaning, remove it as quickly as possible.
Put tabletop equipment on legs at least ___ inches high.
Good lighting makes it easier to ___ things in your operation. It also provides a SAFER environment.
Lighting intensity—how bright the lights are in the operation—is usually measured in units called ___ or ___.
Floor-mounted equipment must be kept ___ off the floor.
You can adjust a Bimetallic-Stemmed thermometer to make it accurate by using its ___.
Local jurisdictions require ___ to be brighter than other areas.
Immovable or stationary table-top equipment must have at least a ___ inch-clearance beneath it.
Place outdoor garbage containers on smooth, durable, nonabsorbent ___.
Regardless of the method used, chemicals must always be stored ___ food, equipment, utensils, and linens.
Bimetallic-Stemmed thermometers are scaled in ___ degree increments.
Tabletop equipment should be on legs at least ___ inches high.
Flatware and utensils should be stored with ___ up.
Store tableware and utensils at least ___ off the floor.
All lights should have ___ bulbs or protective covers.
If chemicals are transferred to secondary containers, the secondary containers must be labeled with ___.
Handwashing stations cannot be ___ by portable equipment or stacked full of dirty kitchenware.
Storage coolers must have an air temperature measuring device placed in the ___ part of the refrigerated unit.
Ice must be removed from a machine using an ___ only.
Shatter-proof cases must be used for ___ thermometers.
To control pests in the operation, it's important to keep the facility ___.
The sensing area on thermocouples and thermistors is on the tip of their ___.
In an operation, ___ and ___ should be stored in clearly labeled containers away from food items.
Surfaces that touch food must be ___ .
An infrared thermometer cannot be used to take the ___ temperature.
One way to deny pests is to place ___ on vents and windows.
Before recording a temperature, wait for the temperature reading to ___.
Do not line refrigerator or freezer shelves with ___ or ___.
Lighting in the food preparation area should be ___ foot-candles in intensity.
Information about the correct settings should be ___ on the machine.
Keep the kitchen area as clean as possible to prevent attracting ___.
A cross-connection is a physical link between safe water and dirty water from ___.
A mouse can squeeze through a hole in the wall that is ___ inches in high.
Handwashing stations must be ___ at all times. They cannot be ___ by portable equipment or stacked full of dirty kitchenware
Store dirty linens away from food in clean, non-absorbent containers or in washable ___.
A Cross-Connection is dangerous because it can let a ___ occur.
Infrared laser thermometers measure temperatures of ___ and ___ surfaces.
When making major changes to the facility, after finishing the plans you should check with ___ before starting construction.
A surface probe is useful in checking temperatures of flat cooking equipment such as ___.
The lighting intensity for handwashing or dishwashing areas should be ___ foot-candles.
Flooring should have coving. Coving is a curved, sealed edge between a floor and a ___.
Thermometers that measure food temperature must be accurate to ___.
Ventilation should remove heat, fumes, and ___.
Keep the food-contact surfaces of stationary equipment ___ until ready for use.
Dishwashing machines must be able to measure: water temperature, water pressure, and ___.
Thermometers must be ___ before use.
Replace any bulbs that have ___ out.
If ventilation systems are not working correctly, ___ and ___ can build up on walls and ceilings.
An immersion probe is best for checking the temperature of ___.
The greatest challenge to water safety comes from ___.
Cutting boards used for food preparation should be made of ___.
Tabletop equipment must be kept ___ off the tabletop.
Replace missing or broken ceiling and flooring tiles, and repair all ___ in walls.
The NSF is accredited by ___ .
Floor-mounted equipment on legs needs to be ___ high.
The dishwasher must have a built-in thermometer that checks water temperature at the ___.
Always follow the ___. It should give you the most accurate readings.
A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and ___.
The restaurant should make sure they store flatware so that servers grasp handles and not ___ surfaces.
A sneeze guard must be ___ inches from the counter and ___ inches beyond food.
Floor-mounted equipment must have legs that are at least ___ high.
Check equipment ___ to be sure it is working correctly.
If an operation has an on-site septic system, make sure it is properly ___ and ___.
If an operation is closed due to electricity failure, it can only serve food again when it has obtained ___.
The bimetallic stemmed thermometer must be scaled in at least ___ increment(s).
Food service equipment that has been certified as meeting certain standards may be stamped with the ___ mark.
The difference between thermocouples and thermistors is on the ___.
Thermometers that measure the temperature of air should be accurate to plus or minus ___.
Clean the inside and outside of garbage containers ___ and clean them ___ from food-prep and storage areas.
Food equipment standards set by ___ require that equipment must be nonabsorbent, smooth, corrosion-resistant, and easy to clean.
Do not attach a hose to a faucet unless a backflow prevention device, such as a ___ , is attached.
To keep thermometers accurate, you should calibrate them regularly, before each ___.
Outdoor garbage containers should be placed on a smooth, durable, and nonabsorbent surface, such as ____.
Infrared thermometers are used to measure the ___.
An infrared (laser) thermometer should be held as close to the food or equipment as possible without ___ it.
The sensing on the thermistor and thermocouple are on the ___ of their probe.
Store street clothing and personal belongings in ___.
Floors, walls, and ceilings need to be ___ and ___ for easy cleaning.
Glass thermometers should only be used if they are inside a ___.
In addition to being smooth and durable, equipment that contacts food should be ___ and ___ and resistant to damage.
Have only licensed ___ work on the plumbing in your operation.
Put floor-mounted equipment on legs at least ___ inches from the floor.
When using a Bimetallic-Stemmed Thermometer, insert the thermometer and wait ___.
Three rules of pest prevention: deny pests access to the operation, deny pests food, water, and shelter, and ___.
Air probes are useful in checking the temperature inside of ___ or ___.
A food handler replaces the sanitizing solution in the prep area. The food handler should store the new sanitizer on ___.
Local jurisdictions usually require prepping areas to be ___ than others.
Make sure test kits are ___ at all times and easily ___ to employees.
An imminent health hazard, such as a water supply interruption, requires immediate correction or ___.
Dip the Bimetallic-Stemmed thermometer to the ___ to get a good reading.
Operate your dishwasher according to the ___ and keep it in ___.
Equipment needs to be ___, non-absorbent, durable, and resistant to corrosion and damage.
Ventilation improves the ___ inside an operation.
A buildup of ___ blocks the drain and creates an odor and causes contamination.
The best way to prevent backflow is to create an ___.
Trash is unsanitary and can attract pests. It is important that trash is taken out to the dumpster ___.
A sink that is correctly designed and installed usually has ___ air gaps.
Never dump mop water or liquid waste into ___ or ___.
If a surface in an operation does not normally come in contact with food, it is called a ___.
To prevent this, ventilation systems must be ___ and ___ according to the manufacturer's recommendations.
Handwashing stations must be well stocked and ___.
Penetration probes are useful in checking ___ temperatures of foods.
Provide a clock with a second hand near ___ so food handlers can time how long items have been in the sanitizer.
The only sure way to prevent backflow is to ___ .
In order for pests to thrive in the facility, they need access to ___.
Put silverware ___ when putting them in the dishwasher.
