Show:
Chemical contaminants
Physical
contaminants
Food Allergens
Pathogens
Food Safety
100
A chemical substance, such as cleaner, sanitizer, polishes, machine lubricants, and toxic metals.
What is chemical contaminant?
100
When an object gets into food and when natural object is left in the food too
What is a physical contaminate?
100
The body's negative reaction to a particular food protein
What is a food Allergy?
100
Viruses, bacteria, parasite, and fungi
What are the four types of pathogens?
100
The mangers
Who's job is it to ensure food safety?
200
Lead, Copper, & Zinc
What are three toxic metals that are mentioned in the chapter?
200
- Metal shavings - staples - Glass from broken light bulb - Blade from plastic or rubber scrapers - Fingernails, hair, and bandages - Dirt - Bones - Jewelry - Fruit pits
What are some common physical contaminant?
200
- Itching in and around the mouth, face or scalp - Tightening in the throat - Wheezing or shortness of breath - Hives - Swelling of the face, eye, hand or feet - Abdominal cramps, vomiting, or diarrhea - Loss of consciousness - Death
What are some symptoms of a allergic reaction?
200
Food Acidity Time Temperature Oxygen Moisture
What does FAT TOM stand for?
200
Observe the performance on the job, test food safety knowledge, and identify the areas of weakness.
What are three ways to evaluate your employee on their food safety skills?
300
- storing chemicals away from food (separate area) - Follow manufactures directions when using chemicals - Be careful while using chemical around food that being prepared - Label the containers or bottles clearly - Only use lubricants that are made for food equipment
What are some ways to keep chemicals from being mixed with the food?
300
radioactive material
Besides biological, chemical, and physical contaminants what else could be a a concern?
300
- Milk and dairy products? - eggs or egg products - fish and shellfish - wheat -soy and soy productions - peanuts and tree nuts
What are some common food allergies?
300
Time and Temperature
What is two things do we need to control?
300
- Information search - Guided discussion - Role-play - Demonstrations - Jigsaw design - Games - Training videos and DVDS
What are some activity based training methods for employees that mangers can do?
400
It's an illness caused when toxic metals are leached from utensils or equipment containing them.
What is a toxic-metal poisoning?
400
Food Defense Program
What should you have in place as the best way to protect the food from somebody who wants to tamper with it?
400
Call 911, stay with the person or have someone do so, and complete an incident report
What should you do if someone is having an allergic reaction?
400
Raw meat, dairy products, and ready-to-eat-foods (such as Deli meat, hot dogs, and soft cheeses).
Which foods are commonly linked with the bacteria Listeriosis?
400
On the job training is where you teach the employee while on the job or as you go through out your day. Activity based training is providing activities for your employees to do.
What is the difference between on the job training and Activity based training?
500
They can be improperly installed so the carbonated water is allowed to flow back into the copper supply line. The copper and the water could mix which would contaminate the beverage.
Why would Carbonated-beverages be a hazard?
500
Human elements, interior elements, and exterior elements
What are three things to address in the food dense threats in your operation?
500
- Describes the dishes - identify ingredients - suggest simple menu items
What should your employee be able to tell the costumers about the menu?
500
Viruses
What is the most common cause of food-borne illness?
500
They must document it or record they have done it
What do you need to do to ensure that your employees are update with food safety skills?