Proper Handling of Food
Workplace Safety
Responsibilities
Risks and Consequences
Re Cap
100
What causes the highest % of Foodborne Illness Outbreaks?
What is Improper Cooling
100
The highest % of injuries are caused by
What is Equipment and Knives
100
Developing a Work Safety Plan
What is responsibility of Employer
100
Becoming ill from handling contaminated food
What is Food Service Worker
100
Food Borne Illness is caused by
What is improper Food handling
200
What is another name for Foodborne Illness?
What is Food Poisoning
200
The least number of reported workplace hazards by %
What is Chemical and Biological hazards
200
Practice safe food handling procedures
What is responsibility of workers
200
Eating contaminated food, become ill or rare casees die
What is customer
200
The benefits of Food Safe training and implementation
What is Food Service workers
300
Maximum time allowable to use up leftovers
What is 72 hours
300
Repetitive motion, violence and transportation safety is
What is Other hazards
300
Reporting Food Allergies to the server
What is responsibility of customer
300
Suffer lost wages from a closed food outlet
What is employee or Food Poisoning
300
To recognize hazards you must
What is use critical thinking
400
Mise En Place is another name for?
What is Advanced Preparation
400
The second highest injuries in the workplace produce
What is Burns and Scalds
400
Refuse to perform a dangerous task
What is "undue" risk of injury
400
Legally liable for damages in a civil lawsuit
What is employer
400
Top workplace safety hazard
What is equipment and knives
500
Buying from the fisherman down the road
What is unsafe source
500
Lifting, carrying or moving heavy equipment is known as
What is Maunal Handling
500
May pose a potential risk to the customer
What is Food Allergy
500
How to damage an employers reputation
What is inform the public
500
Responsibility of safe food production and service
What is everyone
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