Protect the operator from sharp edges and moving parts.
What is Machine Guards?
100
keep appliance surface free of spills and grease that may fire.
What is Clean Cooking Surfaces?
100
Refers to how clean a person is or how often the bathe or wash.
What is Personal Hygiene?
100
Are living cells, which are not visible to the naked eye.
What are Microorganisms?
200
step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduce to acceptable levels.
What is Critical Control Point?
200
give instructions on how to turn off and unplug a machine, especially before cleaning or servicing.
What is Proper training?
200
carefully examine electrical cords and discard any that are frayed, cracked or damaged.
What is Overload electrical outlets?
200
increases the chances of contaminating food with bacteria, dirt, etc. that may be carried on your hands or person and may even cause food poisoning.
What is working with someone without proper hygiene?
200
Pathogens.
What is disease producing
300
Hazardous analysis critical control point.
What is HACCP?
300
before attempting to operate any type of commercial kitchen equipment, be sure to check out the manufacturers operations manual.
What is Instructions for machine?
300
avoid cooking when under the influence of alcohol or medication.
What is Stay Alert?
300
food that is being prepared for others, place a small portion into a separate dish and do not reuse a utensil.
What is Tasting food?
300
Can be identified by a slimy or powdery film, cloudy sediments in liquid, or by the presence of gas bubbles.
What is Yeast Contamination?
400
When you transfer over raw food disease into other.
What is Cross Contamination?
400
don't leave electrical appliances like dishwashers or washing machines running unattended?
What is simple machine safety?
400
Avoid loose sleeves that may contact burners and catch fire.
What is Wear short or close-fitting sleeves?
400
Workers who have bacterial pathogens such as Shigella or Salmonella, or who have symptoms of coughing and sneezing, should not be allowed to work with food, utensils or equipment.
What is Avoiding Pathogens?
400
Microorganism need food, warmth, moisture, and time.
What is Conditions for growth?
500
Workplace Hazardous Materials Information System.
What is WHMIS?
500
Don't try to repair an appliance when it is still plugged in.
What is The more safer way to repair something?
500
test smoke alarms monthly and for battery operated smoke alarms replace batteries at least once a year.
What is working smoke alarms?
500
If an employee has a wound on his hand or arm, he should have a bandage over the wound and should wear gloves to further prevent any contamination of the food
What is Proper Hygiene?
500
Are multi-cellular microorganism, which are often visible to the naked eye as a fuzzy or powdery patches.