Food Safety
How long should you wash your hands and arms for?
10 to 15 seconds
HACCP
Hazard Analysis Critical Control Point
Before doing a food order you should do what??
Inventory
You store me handles up?
Utensils.
Name eight most common food allergens?
egg, fish, shellfish, tree nuts, peanuts, milk wheat and soy.
When washing your hands, the water should be at lest?
100'F
FDA
Food and Drug Administration
Meal counts need to ___________with the classroom staff before turning in?
Reconcile
I'm used for bakery and dairy items, who am I?
White cutting board.
I am a reaction that comes on quickly and may cause death if not treated right away, Who am I?
Anaphylazis.
Food Handlers must keep fingernails?
Short, clean and should not wear false nails or nail polish.
FAT TOM
Food, Acidity, Temperature, Time, Oxygen and Moisture
What is Head Start Policy and Procedure on soy and almond milk?
Doctor Note
Who am I, wash rinse sanitize?
3 compartment sink method.
I'm used to treat severe allergic reactions?
EpiPen
What color is the cutting board when using raw meat?
Red
USDA
United States Department of Agriculture
When are monthly nutrition reports due to nutrition supervisors.
3rd of every month
What disease can be transmitted to others through food?
Hepatitis A
I relieve symptoms of allergies, such as hay fever, and hives?
Antihistamine.
How many inches off the floor should supplies be?
6 inches
MSDS
Material safety data sheets
Case Conference should be done by who?
Teacher, Nutrition Staff, family partner and teacher.
When a food product touches something that contains harmful microorganisms, who am I?
Cross Contamination
A condition in which the immune system reacts abnormally to a foreign substance?
Allergy.