A disease that is transmitted to people through food.
What is foodborne illness
100
When handling food, these are an addition to hand washing, and can prevent the spread of pathogens if used correctly.
What is gloves
100
2 things that must be on all ready to eat food labels.
What is 1- Name of food 2- Use-by date
100
If you see a customer having an __________ __________ to food, tell your manager immediately and call 911.
What is allergic reaction
100
Gnaw marks, dirt tracks, droppings, nests
What is sign of rodents
200
Transferring pathogens from one surface to another.
What is cross contamination
200
A stocked hand washing sink should have these four things
What is 1-Warm water 2-Soap 3-Single use paper towels 4-Garbage container
200
Temperature Danger Zone
What is 41-135 degrees
200
1. Make sure food is labeled.
2. Don't let customers refill their dirty plates.
3. Don't let customers use dirty utensils.
4. Never use ice that was used to keep food or beverages cold for anything else.
What is preventing CC in self service areas.
200
capsule shaped egg cases, strong oily odor, droppings that look like grains of black pepper
What is signs of cockroaches
300
Objects that can get into food, including naturally occurring ones.
What is physical hazard
300
Only use this after you wash your hands.
What is an antiseptic
300
To check the accuracy of an item/utensil
What is calibration
300
1.Wrap or cover food before storing
2.Store food only in containers intended for food.
3. Store ready to eat food above raw food.
4. Store food only in designated areas.
5. Store food and nonfood items away from walls and 6inches off the floor.
What is preventing CC when storing food
300
Reduces pathogens on a surface
What is sanitizing
400
Cleaners, Sanitizers, Polishes
What is Chemical hazards
400
5 steps to hand washing
What is 1- Wet hands and arms using hot water. 2. Apply soap enough to build up a good lather. 3. Scrub hands and arms vigorously for 10-15 seconds. 4. Rinse hand under running water. 5. Dry hands and arms using a single use paper towel.
400
Dairy products, Eggs, fish, meat, sliced melons
What is most common types of TCS foods
400
6 Most common food allergens
What is dairy, eggs, fish, wheat, soy, peanuts
400
Removes food and other dirt from the surface
What is cleaning
500
A type of hazard that you can't see and that may cause illness.
What is biological hazard
500
The yellowing of skin and eyes
What is jaundice
500
TCS
What is time and temperature control for safety
500
Period between the time you consume food and the time that you have a reaction to it.
What is incubation period
500
4 steps to cleaning and sanitizing
What is 1- Clean the surface 2-Rinse the surface 3- Sanitize the surface 4- Allow surface to air dry