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FOODS THAT MAY BE EATEN WITHOUT ADDITIONAL PREPARATIONS

RTE Foods. Ready-to-eat foods.

WHERE PATHOGENS GROW

Temperature Danger Zone. 41°F-135°F

WHAT IS A FOODBORNE ILLNESS OUTBREAK?

When 2 or more people get sick from eating the same food at the same time

METHOD USED TO ROTATE REFRIGERATED, FROZEN, AND DRY FOOD

FIFO. First in, First out

THE TRANSFER OF PATHOGENS FROM ONE SURFACE OR FOOD TO ANOTHER

Cross-Contamination

THE CONDITIONS THAT FOODBORNE PATHOGENS NEED TO GROW

FAT-TOM

REDUCING PATHOGENS ON A SURFACE TO SAFE LEVELS

Sanitizing

A TECHNIQUE THAT ATTEMPTS TO REMOVE OBSTACLES FROM A CHOKING PERSON’S AIRWAY

Heimlich maneuver

A TECHNIQUE THAT ATTEMPTS TO RESTORE BREATHING AND A HEARTBEAT TO SOMEONE WHO ISN’T BREATHING AND HAS NO PULSE.

CPR. Cardiopulmonary Resuscitation

THE PATH FOOD TAKES IN FOODSERVICE

The Flow of Food

REMOVING DIRT AND DEBRIS FROM A SURFACE

Cleaning

THE FEDERAL AGENCY THAT CREATES AND ENFORCES SAFETY-RELATED STANDARDS & REGULATIONS IN THE WORKPLACE

OSHA. Occupational Safety & Health Administration

GROUPS OF PEOPLE WHO ARE ESPECIALLY VULNERABLE TO FOODBORNE ILLNESS

High risk populations

A DESIGNATION OF FOODS THAT ARE VULNERABLE FOR PATHOGEN GROWTH

Time & Temperature Control for Safety (TCS)

THREE CATEGORIES OF FOOD SAFETY HAZARDS ARE WHAT?

Biological, physical and chemical

PATHOGENS GROW WELL IN FOOD THAT HAS A TEMPERATURE BETWEEN…

41°F-135°F

WHEN WASHING HANDS, THE WATER SHOULD BE…

As hot as you can comfortably stand it

AT WHAT MINIMUM TEMPERATURE SHOULD HOT TCS FOODS BE HELD?

135°F

IF A DELIVERY OF FRESH FISH HAS DARK SPOTS AND DISCOLORATION

Reject the fish.

WHERE SHOULD YOU STORE FOODSERVICE CHEMICALS?

Away from food, utensils, and equipment used for food.

TRUE OR FALSE.ONE ITEM A MASTER CLEANING SCHEDULE SPECIFIES IS HOW A PIECE OF EQUIPMENT SHOULD BE CLEANED.

True

WHAT IS THE CORRECT ORDER FOR CLEANING & SANITIZING FOOD-CONTACT SURFACES?

Clean, rinse, sanitize, and air-dry

FOODHANDLERS SHOULD KEEP FINGERNAILS WHAT 2 WAYS?

Short and unpolished

A CLASS-A FIRE EXTINGUISHER PUTS OUT WHAT TYPE OF FLAMMABLE MATERIAL(S)?

Wood, cloth, plastic (any solid that is not a metal)

WHAT IS THE PROPER WAY TO PASS A KNIFE TO ANOTHER PERSON?

Place the knife on a sanitized surface and let the other person pick up the knife.

TRUE OR FALSE.RESTAURANT AND FOODSERVICE OPERATORS SHOULD WEAR OPEN-TOED SHOES.

False. Closed-toe shoes

WHAT IS THE FIRST STEP IN THE FLOW OF FOOD

Purchasing

TO ALLOW FOR QUICK ESCAPES, DOORS SHOULD OPEN HOW?

From the inside without keys

WHEN A GLASS IS BROKEN NEAR FOOD, WHAT SHOULD BE DONE WITH THE FOOD?

Throw it out

WHAT HOUSEHOLD ITEM IS USED TO PUT OUT A GREASE FIRE?

Baking Soda

WHICH DOCUMENT DESCRIBES HAZARDS OF CHEMICALS IN A RESTAURANT OPERATION?

MSDS. Material Safety Data Sheet

WHAT IS A COST OF A FOODBORNE ILLNESS OUTBREAK?

Loss of reputation, loss of customers, legal fees, negative media exposure (just to name a few)

A CLASS B FIRE EXTINGUISHER PUTS OUT WHAT TYPE OF FIRE?

Grease, oil, or flammable liquids.

WHERE SHOULD RAW POULTRY BE STORED IN THE REFRIGERATOR?

On the bottom shelf.

TRUE OR FALSE. IF A FOODSERVICE EMPLOYEE HAS DIARRHEA OR VOMITING, HE OR SHE SHOULD ONLY PERFORM NONFOOD-PREPARATION TASKS.

False. They should call in sick and stay home

A METHOD OF PROTECTING WORKERS, GUESTS, AND PROPERTY IN CASE OF AN EMERGENCY.

Emergency Plan

GLOVES, HATS, AND OVEN MITTS ARE EXAMPLES OF WHAT?

PPE. Personal Protective Equipment

WIDELY USED FOOD SAFETY MEASUREMENT SYSTEM THAT INCLUDES IDENTIFYING AREAS WHERE PROBLEMS CAN OCCUR.

HACCP. Hazard Analysis & Critical Control Point

RECOMMENDS SPECIFIC FOOD SAFETY REGULATIONS FOR THE RESTAURANT AND FOODSERVICE INDUSTRY.

FDA. Food & Drug Administration

HANDS AND ARMS SHOULD BE SCRUBBED WITH SOAP FOR AT LEAST ______ SECONDS

20

TCS FOODS HELD FOR HOT SERVICE MUST HAVE THEIR TEMPERATURES CHECKED EVERY ____ HOUR(S).

4

FOODHANDLERS MUST REHEAT FOOD TO A MINIMUM INTERNAL TEMPERATURE OF 165°F WITHIN ____ HOUR(S).

2

WHAT IS THE MOST SERIOUS DEGREE OF BURN?

Third. Yes a forth degree exists but it is not commonly accepted by the public.

TRUE OR FALSE.WHEN LIFTING A LOAD, BEND FROM THE KNEES AND LIFT WITH THE LEGS.

True

TRUE OR FALSE.WHEN CARRYING LOADS, KEEP STOMACH MUSCLES FIRM AND STICK OUT LOWER BACK.

False. Tuck in your lower back.

RTE FOODS SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF _____°F

135

SEAFOOD SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF _____°F

145

ROASTS SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF 145°F AND HELD FOR HOW LONG?

4 minutes

GROUND MEAT SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF ______ °F

155

POULTRY SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF ______ °F

165

TRUE OR FALSE.YOU SHOULD NEVER STAND ON THE MIDDLE RUNGS OF A LADDER.

False. Never stand on the top two rungs.

WHICH OSHA DOCUMENT SUMMARIZES OCCUPATIONAL INJURIES AND ILLNESSES AT AN OPERATION?

Form 300A

HOW DO YOU HOLD A KNIFE WHEN WALKING?

Inward and close to your side

TRUE OR FALSE.THE PURPOSE OF A FOOD SAFETY MANAGEMENT SYSTEM IS TO IDENTIFY & CONTROL POSSIBLE HAZARDS.

True

CAN CHECK TEMPERATURES FROM 0 TO 220 F. CAN CHECK HOT AND COLD FOODS

Bimetallic Stemmed Thermometer

STATES THAT EMPLOYERS NEED TO NOTIFY EMPLOYEES OF CHEMICAL HAZARDS PRESENT ON THE JOB

Hazard Communication Standard (HCS)

A SYSTEM THAT WILL PREVENT, CONTROL, OR ELIMINATE PEST INFESTATION IN AN OPERATION

Integrated Pest Management (IPM)

JUDGES THE LEVEL OF SAFETY IN AN OPERATION

General Safety Audit

A PROBE THERMOMETER THAT MEASURES HEAT BY VARIATIONS OF VOLTAGE PASSING BETWEEN TWO METALS

Thermocouples

A PROBE THERMOMETER WHICH MEASURES HEAT BY VARIATIONS IN THE FLOW OF CURRENT IN WIRE RESISTORS

Thermistors