Food Safety
Allergens
Workplace Safety
Pathogens
Personal Safety
100

The temperature of 41 to 135 degrees are known as this

What is the danger zone

100

What is it called when two foods touch together

Cross Contact

100

What is the document that contains all the chemical info?

MSDS

(Material Safety Data Sheet)

100

What is a Blood Borne Pathogen

viruses, bacteria, fungi, and other infections microorganisms in human blood

100

What is ergonomics

The study of the relationship between the work and their environment

200

What cleaner and sanitizer do we use and how often do we change it?

SmartPower 

Every 4 hours

200

What should you do before handling allergens?

Wash Hands and Change Gloves

200

What is the best method to deal with emergency situations

Prevention and Avoidance

200

What is an OPIM

Other Potentially Infectious Materials

200

Where should you never leave a knife


BONUS: What do you use to clean a knife

Soaking in water


Smart Power

300
What are the three things you are supposed to put on the date sticker

The date

The food item

Your initials

300
Who can use the purple kit?

Shift Leads and Full Time Staff

300

What are all routes of Exposure?

Inhalation

Absorbtion

Injestion

Injection

300

What is universal precaution?

Treat all tissue and other potential materials as infectious.

300

How should you use a knife?

  1. Cut with your fingers curled in

  2. Always cut away from the body

   3.Stay focused on the knife. DO NOT MULTITASK!

400

What is one of the two ways to prevent disease spread from injuries

Wearing gloves and properly bandaging wounds

400

How do you handle an allergic reaction?

1. Know the signs

2. Ask the customer if they need assistance

3. If they do, get an EpiPen

4. After or during an EpiPen administration, call 911

400

What are the forms of PPE?

Gloves

Face masks

Goggles

400

How long do you let the area soak after an emergency

10+ minutes

400

What is the most dangerous knife in dining?

The bread knife

500

What are the ways we defrost food?

1.In the microwave, right before cooking

2.In the refrigerator

3.Submerged under running water (70°F or less)

500

What is the big nine?


BONUS!

What are the other two to look out for

Shellfish, Tree Nuts, Eggs, Peanuts, Soy, Milk, Wheat, Fish, Sesame


Coconut and Corn

500
What are the chemicals emergencies


BONUS: Where is the eyewash station?

Spills, Inhalation, Fires, Chemicals in the eyes


In the mop closet


500

When are you at risk for a BBP

You are at risk for disease when OPIMs make contact to your bloodstream or mucus membrane directly or through another object (such as a knife or a needle)

500

Where do you put knives after you use them

Leave them at your stations and put them either in an empty sink or a countertop/.

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