Mod 6 - Personal Hygiene & Employee Health
Hair ______ length or longer should be pulled back while working
what is shoulder
What is cross contamination?
what is the transfer of harmful substance from one food item to another (raw, RTE)
What does PCO stand for?
what is pest control operator
What is a food intolerance?
What is when the body is unable to digest certain chemicals properly - causes discomfort, diarrhea
what is intentional
The handwashing process should take a total of ____ seconds.
what is 20
Equipment used at room temp with TCS foods must be cleaned and sanitized every _____ hours
what is 4
what is 15 feet
How many common food allergens are there?
what is 8
A routine inspection typically occurs every ___ months
what is 6
This is often called the "stomach bug" or "stomach flu"
what is norovirus
When using a dishwasher, what is the MINIMUM temperature that water must be maintained at?
what is 180F
What is the most common cockroach?
what is german
When an allergen is accidentally transferred from a food containing an allergen to a food that does not contain the allergen is the definition for what?
what is cross-contact
How many steps are in the HACCP plan?
what is 7
Vomit can travel ___ feet to ____feet from the center (person throwing up)?
what is 3-15 feet
Once sprayed, how long must a chlorine solution sit on the surface in order to properly sanitize it? (contact time)
what is 7 seconds
____ foot-candles are required for work areas
what is 50
A severe and life threatening allergic reaction is called ________ shock
what is anaphylaxis
According to HACCP, what hazard (step 1) might you identify for poultry?
what is salmonella
Send Sick Employees Home Now is an acronym for which 5 reportable illnesses?
What is the 5 step process for washing dishes? (in correct order)
what is pre-flush (pre-scrape or scrub), wash, rinse, sanitize, air dry
The air gap (plumbing) must be a minimum of ____ inch or 2x the diameter
what is 1 inch
Name all of the common food allergens
what is wheat, eggs, fish, shellfish, soy, peanuts, sesame, tree nuts, dairy
According to HACCP, if you were to set critical limits for poultry (step 3) what would this be? Must be exact.
what is 165 <1 second