Show:
Food Handling
Flow of Food
Measurement
Fire Safety
Accidents & Injuries
100
Temperature danger zone
What is 41ºF to 135ºF
100
FDA stand for
What is Food and Drug Administration
100
100 G=____ oz=____c
What is 100 G=12800 oz= 1600
100
define arson
What is opposite of an accident fire
100
Three types of accidents and injuries
What is burns, cuts, sprains strains and falls
200
3 types Potential Hazard
What is Biological, Physical, Chemical
200
Explain food-safety audit
What is health inspection
200
28 qt=____oz
What is 28 qt= 896 oz
200
Types of fire hazard
What is open flames and heat, grease, electrical wiring unsafe storage areas
200
Three types of burns and treatments
What is First-degree, run under cool water Second-degree, cool water Third-Degree- cover burn with cool cloth, seek immediate medical attention
300
Definition of water activity, and abbreviation for water activity.
What is a measurement of the amount of moisture available in food. Abbreviated aw.
300
Define critical limits
What is indicate when foods are at unsafe temperatures, also indicate how long food can be held at a unsafe temperature.
300
3340 G=___oz
What is 3340 G= 427520 oz
300
two types of fire detectors
What is smoke detectors and heat detectors
300
four types of cuts
What is abrasion lacerations avulsions punctures
400
FAT TOM stand for
What is Food Acidity Temperature Time Oxygen Moisture
400
Explain food-safety system in detail, and what's is it goal.
What is A system of precautionary steps that take into account all the ways foods can be exposed to biological, chemical, or physical hazards. Goal is to reduce or eliminate risks from those hazards.
400
389 c=___oz
What is 389 c= 3112 oz
400
All classes of fire, examples of each
What is Class A-Paper Class B- Gas Class C- Electrical equipment Class D- Wiring, well metals Class K- Deep fat fryers
400
ways to carry a knife
What is carefully with blade pointed down and the knife held close to your side
500
Proper Hand Washing. Steps 1 - 9
What is 1) Wet hands 2) Apply soap 3) Scrub hands 4) Scrub 5) Rinse hands and forearms 6) Dry hand 7)Turn off water 8) Open door 9)Discard towel
500
seven steps of HACCP
What is 1. Conduct a hazard Analysis2. Determine Critical Control Point 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Establish procedures for record-keeping and documentation 7. Verify that the system works
500
387 gal=____oz=_____c
What is 387 gal= 49536 oz = 6192 c
500
P.A.S.S stand for
What is Pull the pin Aim low Squeeze the trigger Sweep from side to side
500
All parts of a chef uniform
What is toque scarf double-breasted jacket apron pants slip resistant shoes