HACCP
Food Safety
Fire Safety
Safe Working Conditions
100
hazard analysis control point
What does HACCP stand for?
100
wash your hands constantly throughout the day
What is the best way to stop cross- contamination?
100
a fire extinguisher
What do you use to put out a fire?
100
yes you need to know it just in case an emergency occurs
Do you need to know first aid to be in culinary?
200
it monitors the flow of food
how does the HACCP help?
200
where the bacteria was already there to begin with
What is direct- contamination?
200
cool with cold water
What must you do to heal first degree burns?
200
apron, shoes, gloves and back braces
What do you need to wear to practice safe working conditions?
300
path when food is received until it is consumed
What is the flow of food?
300
when you move bacteria from one place to the other
What is cross- contamination?
300
FALSE- never put ice onto a burn because it will damage the skin
true or false: you put ice on a burn to help it cool down faster
300
slips and falls, cuts, burns and scalds
what kind of injuries are you responsible for?
400
when hair or other physical object comes into contact with the food
What is a physical hazard?
400
FALSE- sanitizer only removes the bacteria... doesn't kill it
true or false: sanitizer works better than hot water and soap?
400
if you try to help someone and they die, you won't get in trouble because you tried to help
What is the Good Samaritan Law?
400
yes because if something goes wrong with the tools, you need to be prepared with what to do
should you follow safety rules?
500
when bacteria and mold come into contact with the food
What is a biological hazard?
500
yes the only way you're not allowed to is if you're throwing up or have diarrhea
if you're coughing, are you allowed to work with the food?
500
water
What do you never use in case of a grease fire?
500
closed toed, non-slip shoes
What kind of shoes should you wear in the kitchen?
M
e
n
u