Show:
Don't Make Me Sick
Serve Safely
Food Hazard
The Basics
What You Need to Know
100
Food prepared and served off-site must be packed in non insulated food containers. True or False
What is FALSE
100
The three categories of food safety hazards are biological, physical and
What is chemical
100
The first HACCP principle
What is conduct a hazard analysis
100
The probe should be used to check the temperature of soup
What is immersion
100
Store food service cleaning chemicals
What is away from food, utensils, and equipment used for food
200
Elderly people are at a higher risk for food borne illness because
What is their immune systems have weakened with age.
200
Glass from a broken light bulb is an example of which type of contamination
What is physical
200
If a delivery of fresh fish has dark spots or discoloration the receiver should
What is reject the fish
200
The "first-in, first-out" rule refers to
What is using older food supplies before newer ones
200
The correct order for cleaning and sanitizing food-contact surfaces is to
What is clean, rinse, sanitize, and air-dry
300
The transfer of allergens from food containing an allergen to the food served to a customer is known as
What is cross-contact
300
Brined ham must be cooked to an internal temperature of ___for at least 15 seconds.
What is 155 degree F
300
A HACCP system focuses mostly on
What is major hazards at specific points within a food's flow through the operation
300
The first step in the flow of food
What is purchasing
300
TCS food that is being held at 135 degree F or higher must have its temperature checked at least
What is every 4 hours
400
Ready-to-eat TCS food that has been prepped in-house and stored at 41 degree F or lower should be thrown out after ______days.
What is 7
400
To scoop ice, use
What is tongs
400
The leading cause of food borne illness
What is viruses
400
_____is the regular adjustments made to tools to keep them accurate
What is Calibration
400
A master cleaning schedule specifies which piece of equipment is to be cleaned, when it is to be cleaned, who is to clean it, and
What is how it should be cleaned
500
In a refrigerator, raw, ground meat should be stored
What is above the whole and ground turkey
500
The minimum temperature for hot TCS food should be
What is 135 degree F
500
A group of procedures and practices that work together to prevent food borne illness is a(n)
What is food safety management system
500
This food can be eaten without further preparation, washing or cooking
What is ready-to-eat
500
Eggs that will be hot-held for service must be heated to an internal temperature of ____for at least 15 seconds
What is 155 degrees F