A chemical substance, such as cleaner, sanitizer, polishes, machine lubricants, and toxic metals.
100
What is a physical contaminate?
When an object gets into food or when natural object is left in the food too.
100
What is a food Allergy?
The body's negative reaction to a particular food protein
100
What are the four types of pathogens?
Viruses, bacteria, parasite, and fungi
100
Who's job is it to ensure food safety?
The mangers
200
What are three toxic metals that are mentioned in the chapter?
Lead, Copper, & Zinc
200
What are some common physical contaminant?
- Metal shavings
- staples
- Glass from broken light bulb
- Blade from plastic or rubber scrapers
- Fingernails, hair, and bandages
- Dirt
- Bones
- Jewelry
- Fruit pits
200
What are some symptoms of a allergic reaction?
- Tightening in the throat
- Wheezing or shortness of breath
- Hives
- Swelling of the face, eye, hand or feet
- Abdominal cramps, vomiting, or diarrhea
- Loss of consciousness
- Death
200
What does FAT TOM stand for?
Food
Acidity
Oxygen
Moisture
Time
Temperature
200
What are three ways to evaluate your employee on their food safety skills?
Observe the performance on the job, test food safety knowledge, and identify the areas of weakness.
300
What are some ways to keep chemicals from being mixed with the food?
- storing chemicals away from food (separate area)
- Follow manufactures directions when using chemicals
- Be careful while using chemical around food that being prepared
- Label the containers or bottles clearly
- Only use lubricants that are made for food equipment
300
Besides biological, chemical, and physical contaminants what else could be a a concern?
radioactive material
300
What are some common food allergies?
- Milk and dairy products?
- eggs or egg products
- fish and shellfish
- wheat
-soy and soy productions
- peanuts and tree nuts
300
What is two things do we need to control?
Time and Temperature
300
What are some activity based training methods for employees that mangers can do?
- Information search
- Guided discussion
- Role-play
- Demonstrations
- Jigsaw design
- Games
- Training videos and DVDS
400
What is a toxic-metal poisoning?
It's an illness caused when toxic metals are leached from utensils or equipment containing them.
400
What should you have in place as the best way to protect the food from somebody who wants to tamper with it?
Food Defense Program
400
What should you do if someone is having an allergic reaction?
Call 911, stay with the person or have someone do so, and complete an incident report
400
Which foods are commonly linked with the bacteria Listeriosis?
Raw meat, dairy products, and ready-to-eat-foods (such as Deli meat, hot dogs, and soft cheeses).
400
What is the difference between on the job training and Activity based training?
On the job training is where you teach the employee while on the job or as you go through out your day. Activity based training is providing activities for your employees to do.
500
Why would Carbonated-beverages be a hazard?
They can be improperly installed so the carbonated water is allowed to flow back into the copper supply line. The copper and the water could mix which would contaminate the beverage.
500
What are three things to address in the food dense threats in your operation?
Human elements, interior elements, and exterior elements
500
What should your employee be able to tell the costumers about the menu?
- Describes the dishes
- identify ingredients
- suggest simple menu items
500
What is the most common cause of food-borne illness?
Viruses
500
What do you need to do to ensure that your employees are update with food safety skills?