Culinary Unit 1

Food Safety

100

This federal agency ensures consumers have truthful and informative labeling of products? 

Food and Drug Administration (FDA) 

200

What does sneezing or coughing while preparing cuisine cause?

Contamination of food. 

300

These contaminants cause the most foodborne illnesses

Biological

400

This is the most versatile knife in a restaurant.

Chef Knife 

500

A disease-causing microorganism

Pathogen

Hygiene and Cleanliness

100

This is the most important part of personal Hygiene
 

Hand washing

200

This is the location where a  food handler wash their hands in a commercial kitchen.

Handwashing or dishwashing sink

300

Washing and sanitizing a cutting board between the preparation of raw meats and cooked foods prevents this from happening during food prep. 

Cross-Commination 

400

This is the removal of food and other soil from a surface 

Cleaning 

500

*************************Daily Double*************************

The second step in the dishwashing process 

washing

Flow of Food

100

Can be used to monitor the temperature of a refrigerator 

Air probe 

200

This is likely to be a critical control point for beef bound for immediate service

Cooking 

300

These factors influence the effectiveness of chemical sanitizers. 

concentration, temperature, contact time, water hardness, and pH level

400

When making sandwiches employees wear these to prevent cross contamination.

Single-use gloves. 

500

ground turkey and chicken must be cooked to this minimum temperature

165°F

Risk Management

100

The property around the restaurant or food service operation

Premises 

200

proactive, rather than reactive management style, that includes predetermining steps to take when things do not go correctly.

Corrective action 

300

*************************Daily Double**************************

This forms inform employees of hazards associated with chemicals

 Material Safety Data Sheet (MSDS)

400

When a person is “legally responsible"

Liable 

500

This foodservice employee is responsible for filling out an accident report

Manager or supervisor 

Workplace safety

100

giving 5 back blows followed by 5 abdominal thrusts, and repeating until object is dislodged.

Heimlich

200

When lifting heavy loads, a person should let his/her:

legs and arms do most of the work.

300

This agency of the US government agency under the Department of Labor is responsible for ensuring safety at work and a healthful work environment.

OSHA

400

Assisting an injured person until professional medical help can be provided.

First-aid 

500

This company inspects and sets the regulations for foodservice equipment 

National Standards Foundation (NSF)