Employee/Employer
These people are required to wear a cut resistant glove
Anyone using a knife or operating a deli slicer
You should never leave this in a sink full of soap and water
What is a knife
The most important rule in food safety
What is washing your hands
This is a safe level of Quat sanitizer when checked with test strips throughout the day
What is 200 PPM
How often hot bar and salad bar temperatures should be monitored and recorded
What is within every 2-hours
If you get injured/hurt on the job, when should you report the injury and to whom?
Right away/within 24 hours, report to your supervisor
You should always wear two cut-resistant gloves when doing what function?
When cleaning exposed deli slicer blades
These shoes are required to be worn in production areas.
What are slip resistant shoes
The steps for cleaning and sanitizing
What is wash - rinse - sanitize - air dry
42 ℉ - 134 ℉
What is the danger zone
Management should do this when they receive a claim of an associate injury
Complete a First Report of Injury (FRI) and send it to Loss Prevention within 24 hours
These are the three most common causes of injury in retail
What are slips/trips/falls
Fender bender car incidents between customers should be handled by ___________
The people involved (notify Loss Prevention that an incident occurred)
Removes the visible soil and food particles from a surface
What is cleaning
You never place raw food over this in cooler storage
What is cooked or ready-to-eat (RTE) food
These are 4 possible things you should do when handling a customer injury
Call 911 if necessary/fill out customer injury report & send to LP/never promise the company will pay bills/tell customer they will be contacted by the insurance company
This should be done before making adjustments, repairs, or cleaning any equipment
What is turn off and unplug the equipment
Four symptoms associates should notify their manager of when they experience these
Diarrhea/fever/vomiting/jaundice/sore throat with fever/lesions or infected wounds/diagnosed with a foodborne illness or other transmittable pathogen
Micro-organisms passing from the food handler, equipment, or raw food to safe food are examples of this
What is cross-contamination
This must be done when thawing ROP seafood in the cooler
Break the package seal to allow in oxygen
An associate has this long to provide store management with a return-to-work or list of restrictions after reporting to work from an injury
What is 24 Hours
These are just three of several safe lifting techniques
Size up load/hold close/avoid reaching/lift with legs/keep back straight/do not twist/keep load in front
The most common cause of stomach illness/year in the U.S.
What is Norovirus
Food equipment must be cleaned and sanitized this often when in constant use
What is every 4-hours
Examples include dairy products, cut melons, meat, poultry, seafood, and untreated garlic & oil mixtures
What are TCS foods