Unit 4
Preventive measures used to prevent food from being purposely contaminated?
food defense system
Microorganisms that can cause illnesses are called
pathogens
Finding a random object in your food or drink is an example of which type of contamination?
Physical
Who is the federal agency that creates and enforces safety related standards in the workplace?
OSHA
What is the transfer of allergens from food containing an allergen to the food served to a customer is called
cross-contact
Sliced melons are an example of what type of food?
TCS
When 2 or more people get the same illness after eating the same food is called a
food-borne illness outbreak
arson
In the Heimlich maneuver, where should the fist be placed?
just above the victim's navel
What should food-handlers do after cleaning tables?
wash their hands
Which regulatory authority is responsible for inspecting restaurants for food safety?
local or state health department
Hands should be scrubbed with soap for how many seconds during hand-washing?
10-15
What document describes the hazards, uses, first aid, PPE, etc, of a chemical in a restaurant of foodservice operation?
Safety Data Sheets, SDS, MSDS
When carrying hot food, food-handlers should
warns others that they are coming through
Why are the elderly, preschool age children and cancer patients more at risk for a food borne illness?
weaken immune system
How often should food-contact surfaces that are in constant use be cleaned and sanitized
every 4 hours
The transfer of pathogens from one surface to another is called
cross contamination
What type of toxins can be found in some plants, animals and seafood, it has no taste or smell and can NOT be killed by freezing or cooking?
biological
A fire involving a cord, electrical outlet, or machinery would be classified as a
Class C
What is the body's negative response to a food protein?
food allergy
What is the temperature range that pathogens grow well in food is
410F-1350F
If FAT TOM conditions are right, bacteria will double their numbers as often as every ____ minutes.
20
The safety standard that requires employers to notify their employers about chemical hazards present on the job is called
HCS, HAZCOM, Hazard Communication Standard
If a fire contain materials like wood, paper, cloth, and cardboard, which type of extinguisher should be used?
Class A or water based
What are the symptoms that employees must report to a manager?
Diarrhea, vomiting, jaundice, sore throat with fever