focuses on reducing overall sanitation risks by identifying the risks at each control point in a food service operation. (SRM)
What is SANITATION RISK MANAGEMENT.
100
bacteria, viruses, and parasites that are all around us but are to small to see.
What is microbes
100
takes place when harmful biologocal substances are intenionally used by terrorists to injure or terrorize others
What is bioterrorism
100
complex organic compunds that the body needs to stay healthy
What is vitamins
200
indentifies sigificant sanitation hazards, estimates the likelihood of their occurrence and severity, and developes preventive measures to improve food safety
What is HAZARD ANALYSIS
200
when washing your hands apply soap and wash your hands for
What is 20 seconds
200
keep all floors dry around workstations, wipe up spilled food, water, oil, and grease immediately.
What is fall prevention.
200
(two answers.) they are both inorganic yet are critically important to human nutrition
What is minerals and water
300
a step or procedure at which control must be applied to prevent, eliminate, or reduce to acceptable levels a food safety hazards. (CCP)
What is CRITICAL CONTROL POINT
300
true or false. wet your hands with warm water
What is true
300
before lifting get a firm grasp on the object.
What is lifting injury prevention
300
monosaccharides, disaccharides, and polysaccharides.
What is carbohydrates
400
a planned sequence of measurements or observations taken to ascertain whether a ccp is under control.
What is MONITORING COMPROMISES
400
harmful microbes grow best between 41 degrees and 153 degrees
What is temperature danger zone
400
keep pot holders and towels away from open flames, use cofee urns with care, turn off all electrical equipment
What is burn prevention
400
fats and oils.(and are found in animals) (two part answer)
What is lipids and what are fats usually found in
500
determines what to do with any food that was made during a deviation, corrects the cause of the deviation, ensures that the ccp is back under control.
What is a corrective action plan
500
background knowledge. spoon from food into a clean spoon. pour the food into a second spoon and taste.
What is two spoon method.
500
do not use your fingers to push the end of an item through a moving slice blade.
What is cut prevention
500
a food's nutriton change based on how it is grown, fertilized and harvested. most of that food-service operation can't control.
What is storage conditions, proteins, lipids, viatmins, minerals, water, carbohydrates