This federal agency ensures consumers have truthful and informative labeling of products?
Food and Drug Administration (FDA)
This is the most important part of personal Hygiene
Hand washing
Can be used to monitor the temperature of a refrigerator
Air probe
The property around the restaurant or food service operation
Premises
giving 5 back blows followed by 5 abdominal thrusts, and repeating until object is dislodged.
Heimlich
What does sneezing or coughing while preparing cuisine cause?
Contamination of food.
This is the location where a food handler wash their hands in a commercial kitchen.
Handwashing or dishwashing sink
This is likely to be a critical control point for beef bound for immediate service
Cooking
proactive, rather than reactive management style, that includes predetermining steps to take when things do not go correctly.
Corrective action
When lifting heavy loads, a person should let his/her:
legs and arms do most of the work.
These contaminants cause the most foodborne illnesses
Biological
Washing and sanitizing a cutting board between the preparation of raw meats and cooked foods prevents this from happening during food prep.
Cross-Commination
These factors influence the effectiveness of chemical sanitizers.
concentration, temperature, contact time, water hardness, and pH level
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This forms inform employees of hazards associated with chemicals
Material Safety Data Sheet (MSDS)
This agency of the US government agency under the Department of Labor is responsible for ensuring safety at work and a healthful work environment.
OSHA
This is the most versatile knife in a restaurant.
Chef Knife
This is the removal of food and other soil from a surface
Cleaning
When making sandwiches employees wear these to prevent cross contamination.
Single-use gloves.
When a person is “legally responsible"
Liable
Assisting an injured person until professional medical help can be provided.
First-aid
A disease-causing microorganism
Pathogen
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The second step in the dishwashing process
washing
ground turkey and chicken must be cooked to this minimum temperature
165°F
This foodservice employee is responsible for filling out an accident report
Manager or supervisor
This company inspects and sets the regulations for foodservice equipment
National Standards Foundation (NSF)