Manager Responsibility
What is one of the most important tasks of a manager?
What is to prevent food borne illnesses.
What is a food borne illness?
What is a disease transmitted to people by food.
Name 3 ways food borne illnesses occur.
What is biological, chemical, physical.
What is food that can be eaten without any further preparation, washing or cooking.
What are Ready to Eat foods.
Why are preschool children at a higher risk for food borne illnesses?
What is they have not built up strong immune systems.
Name the 3 groups a manager is responsible to:
What is your operation, your staff and your customers
When does a food borne illness become a outbreak?
What is when 2 or more people become ill with the same symptoms after eating the same food?
Name 5 food handling risk factors?
What is the risk factors are: buying food from unsafe sources, not cooked correctly, holding food at wrong temps, using contaminated equipment and poor personal hygiene.
What is cooked food, plant foods cooked for hot -holding, washed fruit and veggies, deli meat.
Purchasing food from unsafe sources can lead to
What is a food borne illness.
FDA stands for:
What is Food and Drug Association?
How is an outbreak confirmed?
What is an outbreak is confirmed by laboratory analysis?
What is time temp abuse?
What is food not held or stored at the correct temp, food is not cooked or reheated enough to kill pathogens, food is not coded correctly.
TCS stands for
What is time, temperature, control safety foods.
If raw chicken is left out at room temp on a prep table what could cause a food borne illness?
What is time- temp abuse.
The FDA inspects everything except
What is meat, chicken and eggs.
What are causes of a foodborne illness?
What are: time, language and culture, literacy and education, pathogens, unapproved supplies, high risk customers, staff turnover
What is cross contamination?
Pathogens can be transferred from one surface to the food by contaminated ingredients, surfaces or food handlers.
What dangerous substance grows well in TCS foods?
What are pathogens?
Why are the elderly at a high risk for a food borne illness?
What is their immune system has been weakened by age
A pan of roasted turkey is left out overnight at room temp, aside from throwing the turkey out what else should the manager do?
What is make sure the food handler understands safe cooling practices.
Poor cleaning or sanitizing is:
What is equipment or utensils not cleaned and sanitized, food surfaces not cleaned and rinsed, wiping cloths not stored in a sanitizer, not using enough sanitized solutions.
What is poor personal hygiene?
What is not washing hands after using the restroom, coughing or sneezing on food, food touching scratch or wounds, working while sick.
Which one is a ready to eat food, uncooked rice, raw deboned chicken, sea salt or unwashed green beans?
What is sea salt?
What does a local food regulatory authority do?
What is inspecting a food operation.