food safety VOL. 1
8. what are the three types of contamanents
6. true or false: you have to throw out anything that enters the danger zone for more than 30 minutes
False, it is 4 hours
11. what should you do to the suspected food in response to an outbreak
mark suspected food with "DO NOT USE" and "DO NOT DISGARD"
19. how long should someone wash their hands
20 seconds
28. what does it mean when a product gets recalled
something is the batch went wrong and got contaminated
12. what are the big nine allergens
milk, soy, eggs, wheat, fish, shellfish/crustaceans, peanuts, treenuts, sesame products
46. true or false: you have to follow all of the FDA code or else you'll be shut down
false, the FDA code is a model of food safety standards not a law
27. how long should you keep a document stating the details about the fish after serving
90 days
21. when exiting the kitchen, what should you do?
take off your apron
9. what does ALERT stand for
assure, look, employees, reports, and threat
7. name all 12 of the tcs food
milk and dairy, shell eggs, meat (beef pork & lamb), poultry, fish, shellfish/crustaceans, baked potatoes, heat treated plants & food, soy products, sprouts & sprout seeds, sliced melons/cut tomatoes/sliced leafy greens, untreated garlic & oil mixture
17. how do you avoid toxins
purchasing product from approved repudiable suppliers
41. when reheating food what temperature should it be brought up to
internal 165 for 15 seconds
14. what does FATTOM stand for
Food, Acid, Time, Temperature, Oxygen, and Moisture
22. Restrict Or Exclude: someone has a fever and is vomiting
Exclude
4. what are 4 of the most common unsafe practices in servsafe
purchasing from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, or time temperature abuse
20. when should a food handler change their gloves
when changing tasks, when entering/re-entering the kitchen, and when the glove breaks
3. name 3 costs of foodborne illness
loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale, lawsuits and legal fees, staff missing work, increased insurance premiums, and staff retraining.
13. what are the symptoms of food born illnesses
vomiting, diarrhea, fever, jaundice, nausea, abdominal cramps
5. when is the proper time/s to wash your hands
before putting on gloves, after taking off gloves, any time when switching tasks, or when you sneeze/cough/touch any unsanitary service.
2. what are four challenges that might affect food safety
time & money, language & culture, literacy & education, pathogens, unapproved supliers, high risk customers, and staff turnover
10. what are the 5 food organizations
FDA, CDC, PHS, USDA, and regulatory authorities
1. when does a food born illness become an outbrake
when 2 or more people have the same symptom and ate the same food
18. how can food handlers contaminate food
sneezing, coughing, or touching with ungloved and/or un-washed hands.
30. what should you do if someone packs the freezer too tight and no one noticed for 4 hours
dispose of any product in the danger zone, and retrain