The Impacts of Foodborne Illness
Bacteria grow well in food in the temperature range between 41°F and 135°F. This is called the
Temperature danger zone.
A chef is about to put on a pair of gloves. To use the gloves properly, she should....
Wash her hands before putting on the gloves
The removal of food, soil, and dirt from a surface is called
Cleaning
The federal agency that creates and enforces safety-related standards and regulations in the workplace.
OSHA
Which class of fire involves live electrical equipment?
Class C
Which is a way that an operation would be affected by an outbreak?
Increase in insurance premiums
The adjustment of a thermometer so that it gives a correct reading
Calibration
Which agency is responsible for writing the Food Code?
FDA (Food& Drug Administration)
Which OSHA document summarizes occupational injuries and illnesses at an operation throughout the year?
300A
What type of fire involves wood, paper, cloth, cardboard, and many plastics?
Class A
A model that assists all levels of government with establishing safe foodservice regulations.
What is Food Code?
A bartender is getting ice to make drinks. What should he use to get the ice?
Scoop
A group of procedures and practices that work to prevent foodborne illnesses
Food safety management system.
Legal term that means an operation has done everything (within reason) to ensure that a safe operation and product was delivered.
Reasonable Care
Protecting employees and guests from harm.
What is Risk Management
Anything with the potential to cause
Hazard
What can cause the change in appearance, smell, or flavor of food?
Fungi
This program is an example of a food safety management system. Identifies major hazards at specific points along the flow of food through the operation.
HACCP (Hazard Analysis Critical Control Point)
Which safety standard requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely?
Hazard Communication Standard
Which areas have the most slips, trips, and falls?
Steps, floors, and pavement
What is the leading cause of foodborne illnesses?
Viruses.
When holding time-temperature controlled for safety food, the temperature should be checked at least every
4 hrs
Proactive rather than reactive; managers must anticipate the risks and plan for them.
Active managerial control
Chemical manufacturers and suppliers are required to provide information for each hazardous chemical they sell.
SDS (Safety Data Sheet)
What is covered by a safety audit?
4 general areas:
- facilities
- equipment
- employee practices
- management practices