FOOD SAFETY
The minimum internal cooking temperature for chicken?
What is 74°C (165°F)
This PPE should be worn when handling hot pans
What are, heat resistant gloves (oven mitts)
When you see a spill on the floor, you should...
What is, clean it up or report it immediately
(don't forget your wet floor sign!)
This is what WHMIS stands for
Workplace Hazardous Materials Information System
Some customers leave behind food containers, cups, napkins, and dishes and apparently expect this person to appear
Who is, the magical clean-up fairy
The danger zone for food temperatures?
What is 4°C (40°F) to 60°C (140°F)
This is the type of footwear that should be worn in the cafeteria
What are, slip-resistant shoes
The reason aisles and walkways need to be kept clear
What is, to prevent trips and falls
Where you find information about a chemical product
What is a Safety Data Sheet (SDS)
A customer points to Fish & Chips and asks, "Does that come with fish?"
What is, yes.
This should be done if ready-to-eat food is dropped on the floor?
What is, discard it. No 5 second rule!
You are slicing veggies for salads. This is what you're wearing on your non dominant hand
This sign should always be used when mopping.
This must be attached to every chemical container
What is a label identifier
After carefully reviewing every entrée, side, soup, dessert, and beverage, this customer ultimately orders this
The term for the transfer of harmful bacteria from one food or surface to another.
What is, cross contamination
This is when you should discontinue use of damaged PPE
What is, immediately
Who is, your immediate supervisor or manager
This should never be stored on the same shelf as food
What are, chemicals
What beverages would customers die without?
Plenary - Diet Dr. Pepper and Monsters
NHQ - Coke Zero and Monsters
The temperature hot-held food should be maintained at or above
What is, 60°C (140°F)
Three types of PPE commonly used in a cafeteria
What are: (Any three) Gloves, apron, hair restraint, safety glasses, slip-resistant shoes
A co-worker is carrying six boxes of bacon and can't see their feet. What is the risk?
Slip, Trip and/or fall. (Use a cart!)
And a back injury! (50point bonus)
These are two pieces of information you can find on a WHMIS label
What are, (any two) hazards, precautions, product name, supplier information, first-aid information
A customer tells you they are Gluten Free, Lactose Intolerant, Vegan and Allergic to nuts and fibrous vegetables. What do you offer them?
A bottle of water and a prayer.