Show:
Flow of Food
Training
Pest Management
The Micro World
Facilities/ Equipment
100
Purchasing/Receiving/Storing/Preparing/Cooking/Holding/ Cooling/Reheating/Serving
What is The Flow of Food
100
Scheduling short training sessions, planning meetings to update new procedures, or holding motivational sessions that reinforce food safety practices
What is Retraining staff members.
100
Seal spaces or cracks where stationary equipment is fitted to the floor / Install screens over ventilation pipes and ducts on the roof
What is Deny pests access to the operation
100
Diarrhea, Vomiting, and Jaundice are all symptoms of this.
What is a food borne illness
100
Reverse flow of contaminants through a cross connection into a drinkable water supply.
What is Back Flow
200
Between 41F (5C) and 135F (57C)
What is the Temperature Danger Zone
200
-How and when to wash your hands -Where to wash your hands -Proper work attire -Reporting illness
What is Good Personal Hygiene.
200
Hide behind coolers, freezers and stoves / in sink and floor drains / under shelf liners and wallpaper
What is cockroaches
200
These can produce harmful toxins that can cause allergic reactions, nervous system disorders, and kidney and liver damage.
What is Mold
200
This can cool food from 135'F to 37'F withing 90 minutes.
What is a Blast Chiller
300
Color: dull gray gills; dull dry skin Texture: soft flesh that leaves an imprint when touched Odor: strong fishy or ammonia smell Eyes: cloudy, red-rimmed, sunken Product: tumors, abscesses, or cysts on the skin
What is Fresh Fish you must reject when receiving it.
300
-Put learners in small groups. -Assign a specific food safety topic to each group. -Tell each group to read about their topic, discuss it, and decide how to teach it to the other groups. -Take one person from each group and form new groups. -Have each member in the new group teach his or her topic to other group members. -bring the groups back together for review and questions.
What is Jigsaw Design learning
300
can spread pathogens such as shigella spp.
What is Flies
300
This cannot be seen smelled or tasted.
What is bacteria
300
These should be tested once a year and a record should be kept on file in the operation.
What is non public water system
400
Cold TCS food: 41F (5C) or lower, unless otherwise specified Hot TCS food: 135F(57C) or higher Frozen food: Should be frozen solid Milk: 45F (7C) or lower / Must be cooled to 41F (5C) or lower in four hours Shell eggs: Air temperature of 45F (7C) or lower
What is Receiving Temperatures for Various Types of Food
400
-Prepare a script in advance that shows the correct or incorrect way to perform a skill. -Find two volunteers and give them time to rehearse the script. Do this early in the training session, as an alternative, you can play one of the parts. -Have the volunteers act out the script. -Ask the rest of the group to decide what the role-players did correctly and incorrectly.
What is Role-Play learning
400
PCO
What is Pest Control Operator
400
A reverse flow of contaminants through a cross connection into a drinkable water supply.
What is a Back flow?
400
Whats is a non-absorbent wood used and approved for use in cutting boards?
What is Maple, or Oak
500
-Cooked to the wrong minimum internal temperature -Held at the wrong temperature -Cooled or reheated incorrectly
What is TCS food being time-temperature abused
500
-Put staff in small groups. -Give them questions to answer within a set time. -Give them the following types of tools to answer the questions: Operations manuals / Job aids / Posters / Staff guides. -Bring the groups together and have them share what they learned.
What is Information Search learning
500
Gnawing / Droppings and urine stains / Tracks / Nesting materials / Holes
What is Rodents
500
Tuna and Mackerel are commonly linked with this toxin.
What is Histamine
500
This property of material reacts to shock from a impact without breaking or cracking.
What is Resiliency