Show:
HACCP
Food borne illness
Contamination
Other
Regulations and allergens
100
hazard analysis critical control point
What is HACCP
100
A disease transmitted to people by food.
What is a foodborne illness?
100
what are the three types of contamination?
What is biological, chemical and physical?
100
What do food handlers do to achieve personal cleanliness?
What is; shower, change into clean clothing before cooking cover hair remove nail polish and jewelry
100
the body's negative reaction to a food protein
What is a food allergy?
200
how many principles are there?
what is seven
200
When two or more people get the same illness after eating the same food.
What is an outbreak?
200
In Biological contamination what are the four types of pathogens?
what is Viruses Bacteria Fungi Parasites
200
What are two examples of when foodhandlers need to wash their hands?
What is; after using the restroom handling raw meat touching body or face sneezing
200
who wrote the code that recommends specific food safety regulations for the restaurant and food service industry? FDA food code written by the food and drug administration
What is; FDA food code written by the food and drug administration
300
explain two of the seven principles?
what is; 1. conduct a hazard analysis 2. determine critical control points 3. establish critical limits 4. establish monitoring procedures 5. identify corrective actions 6. verify that the system works 7. establish procedures for record keeping and documentation
300
Elderly , infants and people with weak immune systems(illness).
Who is the high risk population?
300
How can you avoid chemical contamination?
What is; store chemicals away from food , Use utensils and equipment that meant for handling food.
300
If you worked at a restaurant and you received fish with brown spots on it, what do you do with it?
What is reject the fish
300
a formal review or examination conducted to see if an operation is following food safety laws.
What is an inspection?
400
it is a system that identifies majors hazard at specific points within a foods flow through the operation.
What is HACCP?
400
What does CDC stand for?
What is centers for disease control and prevention ?
400
N; pits and bones UN; fingernails, hair, bandages
Give examples of natural and unnatural physical contamination?
400
the spread of pathogens from one surface or food to another and to prevent it separate raw food from ready to eat food.
What is cross contamination and how do you prevent it?
400
if you were at a good restaurant what would the server and manager do if you told them that you had a food allergy?
What is;the manager would come out and address the issue but the servers themselves should be ready to answer any questions. also the menu should inform the guests if the dish contains one or more of the 8 main allergens.
500
what does the system focus on?
What is; it focuses on identifying specific points within a food item's flow through the operation that are essential to prevent or reduce hazards to safe levels. ?
500
what are two examples of how a person can get a food borne illness?
what is Poor Personal Hygiene Time-Temperature abuse Cross Contamination Poor Cleaning and sanitizing Purchasing from unapproved suppliers
500
Food, Acidity , temperature (FAT) Time, oxygen and moisture
What is FAT TOM?
500
How do you prevent time temperature abuse during the preparation process?
What is;prepare food in small batches so the ingredients don't sit out for long and never thaw food at room temperature
500
What are the 8 main food allergens?
What is; eggs milk wheat shellfish peanuts raw fish treenuts soy