An employee who has jaundice, diarrhea, or vomiting.
What is a situation that can lead to food contamination
100
This process takes at least 20 seconds
What is washing hands
100
What type of clothing can carry pathogens that can cause foodborne illness?
What is dirty clothing
100
What is a major physical safety guideline?
What is closely inspecting the food you receive
100
What is a SDS
What is safe data sheet
200
Can happen in at any stage in the flow of food
What is contamination
200
This may disguise dirt under nails and may flake off into food
What is nail polish
200
Food handlers should never wear these types of jewelry
What is rings, bracelets, and watches
200
What should you tell newly hired staff when they haven't worked yet
What is to let them know when they're sick
200
What does A.L.E.R.T stand fro?
What is assure products are safe, look for threats to safety, employees meet and follow security guidelines, reports are made on food security, and threats to food are identified
300
People carry pathogens and infect others without ever getting sick themselves
What is carriers
300
What should do after prepping food and before using the restroom?
What is wash their hands
300
Saliva can be transferred to hands or directly to food and being handled when
What is eating, drinking, smoking, chewing tobacco or gum.
300
a program should address the points in your operation where food is at risk
What is food defense
300
If the food handlers has an infected wound or boil that is not properly covered
What is restrict food handler from working with exposed food utensils or equipment
400
What are the three types of contamination
What is physical, biological, and chemical
400
What are liquids or gels that are used to lower the number of pathogens on skin
What is hand antiseptics or hand sanitizers
400
Never eat, drink, smoke, or chew gum and tobacco when doing these things
What is prepping or serving food, working in prep areas, and working in areas used to clean
400
As a manager what signs of illness can you look for?
What is vomiting, yellowing of skin, eyes and fingernails, cold sweats or chills, and consistent sneezing
400
Who might want to tamper with food
What is terrorists, activists, current or former staff, vendors, or competitors
500
a severe allergic reaction that can lead to death
What is anaphylaxis
500
What does impermeable mean
What is that liquid cannot pass through the cover
500
If a food handler does not follow a personal hygiene program, this may happen
What is greater risk of pathogens being transferred to food and food equipment
500
What does alert stand for?
What is assure, look, employees, report, threat
500
Name sources of chemical contamination
What is cleaners, sanitizers, polishes, lubricants, pesticides