RED
A group of insects or small animals such as flies, mosquitoes, cockroaches, fleas, lice, bedbugs, and rats, which are vectors of diseases
+/- 1OO
VERMIN
PASS OR ANSWER
TRUE OR FALSE. Contamination comes from the Latin word Sanitas which means health.
TRUE OR FALSE. Never apply makeup or spritz perfume in the food preparation area
TRUE
TRUE OR FALSE. Blowing air into plastic bags or using teeth for opening packages are prohibited
TRUE
TRUE OR FALSE
Wearing of Nail Polish or False/Artificial Fingernails is allowed during laboratory hours
TRUE
(-)
Follows the flow of food through the food establishment and identifies each step in the process where contamination might cause the food to become unsafe.
HCCP SYSTEM
Concerned with the removal of visible soil from the surfaces of equipment and utensils.
Cleaning
Are types of food that have the properties to support rapid bacterial growth
PHF
The temperature range in which food-borne bacteria can grow is known as the __________.
Temperature Danger Zone
(-)
Is the sickness that some people experience when they eat contaminated food.
Foodborne Illness
PASS OR ANSWER
Refers to any agent; biological or microbiological, chemical and physical, or any condition that has the potential of causing an adverse effect on health
HAZARD
Also called microbes or germs, are the most common types of food contamination.
Microorganism
The key regulatory agency of DOH, with major responsibilities in ensuring the safety, efficacy, and quality of food products, drugs, cosmetics, & household hazardous substances
FDA
Ensure people are protected from hazardous substances they may encounter, including those that are toxic, harmful, irritant, or corrosive.
Employees Right to Know Act
Is a biological, chemical, or physical agent or condition in food that could potentially cause an adverse human health effect
Food Safety Hazard
Customers make an order for something to be made to their own specifications
One-off Production
TRUE OR FALSE. (-)
Ignorance of the law is no defense in the event of a prosecution, and all food handlers should make fewer efforts to understand the legislation that affects their business and themselves.
FALSE
(+/-)
The principal act is concerned with protecting the health and safety of employees and members of the public
Occupational Safety and Health Act
HACCP STANDS FOR?
HAZARD ANALYSIS AND CRITICAL CONTROL POINT
Specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles
ISO 22000
The process of producing food, feeding products, fiber, and other desired products by the cultivation of certain plants and the raising of domesticated animals (livestock)
Agriculture
Used when the size of the market for the product is not clear, and where there is a range within a product line. A certain number of the same goods will be produced to make up a batch or a run
Refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses
Food Safety