This type of contaminant is commonly associated with a guest finding a piece of glass, staple, or hair in their food.
What is a Physical Hazard?
100
One good practice everyone should use when working with ready to eat foods is to always wear....
What is gloves?
100
The letters in H.A.C.C.P. stand for this.
What is Hazard Analysis Critical Control Point?
100
The proper internal temperature for cooked chicken is...
What is 165*F?
100
MSDS stands for this and tracks these forms
What is Material Safety Data Sheets, they track equipment, tools, and any chemicals on site.
200
This is what occurs when the body thinks that a certain food is poison; the body then goes into shock. Causing the person to break out in hives, not be able to breathe, and swelling.
What is anaphylatic shock/ allergic reaction?
200
The amount of time it takes to properly wash your hands...
What is 20 seconds?
200
The letters in F.I.F.O. stand for this.
What is First In First Out?
200
The temperature danger zone is...
What is 40*F-135*F?
200
The people most likely to get sick are....
What is elderly, preschool age children, and people with compromised immune systems?
300
The most common outbreak caused by employees not washing their hands and contaminating the food with bacteria is called....
What is Norovirus?
300
The proper uniform requirements for safety include...
What is hair restraint, clean uniform, apron, and no jewelry.
300
The letters in OSHA stand for this.
What is Occupational Safety Health Administration?
300
The proper internal cooking temperature for fish is?
What is 145*F?
300
Name five time control sensitive foods...
What is fish, poultry, Milk and dairy, Baked Potatoes, and cut melons, tomatoes, and leafy greens?
400
This type of hazard is most commonly found in certain meats and fish and can only be seen under a microscope.
What is biological hazard?
400
If an employee is sick they should be sent home. They may when return once they have....
What is cleared for work by a doctor?
400
The letters TCS stand for this.
What is Time Control Sensitive?
400
The proper internal temperature for re-heating food?
What is 165*F?
400
Define cross-contamination
What is when pathogens are transferred from one surface or food to another.
500
This type of hazard is caused when food is mixed with any form of cleaning agent.
What is chemical hazard?
500
These three items are the only jewelry allowed to be worn in a kitchen...
What is wedding band, watch, and medical bracelet?
500
The letters in FAT TOM stand for this.
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture?
500
The proper internal cooking temperature for beef is...
What is 155*F?
500
Fours ways that food can be contaminated are....
What are Time-Temperature abuse, Cross-contamination, Poor personal hygiene, and poor cleaning and sanitizing?