GENERAL KNOWLEDGE
Which microorganisms are the most common causes of food poisoning?
What are Bacteria?
Foods containing Allergens should always be stored above non-allergenic foods. True or False?
What is False
What does GMP stand for?
What is Good Manufacturing Practice?
How long should your hands be washed with soap and hot water?
What is 20 SECONDS?
If a waste bin becomes full, what should you do?
Empty the bin so that it does not overflow
When should you wash your hands if working in a food manufacturing plant?
What is Often; throughout the day
What does FEFO mean?
What is First Expired, First Out?
Before entering a food manufacturing plant, you must always put on ________ _______ _________
What are Personal Protective Equipment?
This area on your body can transfer the most bacteria and viruses onto food
What are your hands?
Which pest commonly transmits Leptospirosis?
What is a rat?
What process kills germs on food surfaces?
What is Sanitization?
How/where should chemicals be stored?
What is Away from food, packaging materials and equipment OR what is Designated storage area?
If you see evidence of pests in your premises, what should you do?
What is Report the sighting immediately
What on your body must be kept short and clean if you are to handle food?
What are Fingernails?
What is the proper cleaning sequence for the three-compartment sink?
What is Wash, Rinse, Sanitize?
Spreading bacteria to clean food from contaminated work surfaces, hands, utensils, or food is called ______ ________
What is Cross Contamination?
Materials or Finished products should be packed on ___________ before they are stored.
What is a pallet?
What should you do with bulging or swollen canned goods?
What is discard or throw them away?
Name the chemical that you use to reduce microorganisms or bacteria on your hand.
What is Sanitizer
There are three (3) main types of food hazards. Chemical, __________ and __________.
What are Physical and Microbiological?
What does HACCP stand for?
What is Hazard Analysis Critical Control Point?
Food poisoning bacteria grow and multiply fastest in the temperature ______ zone between 40°F - 140°F (5°C - 60°C).
What is Danger?
When a food is taken off the market due to contamination, this is called ___________?
What is Recall or Withdrawal?
Identify five (5) things that must be at a hand wash station
What are:
Clean water
Soap
Sanitizer
Paper Towel/Hand Dryer
Waste Bin
How should food items be stored in food handling facility?
What is away from walls, ceilings and off the floor?