Show:
General
General
General
General
General
100
What does FATTOM stand for?
What is Food, Acid, Time, Temperature, O2, Moisture
100
What is cross contamination?
What is the transfer of germs from one surface to another
100
What are four acceptable methods to properly thaw foods?
What is Under refrigeration at 41° for lower (put them on the lowest shelves) Under running, drinkable water at 70° or lower (completely submerge item in pan) In a microwave if cooked immediately As part of the cooking process
100
Cockroaches typically are found in places that are?
What is warm, moist, dark
100
What agency enforces food safety in a restaurant?
What is the local health department
200
What does HACCP Stand for?
What is Hazard Analysis Critical Control Point
200
What is a foodborne infection?
What is when a person eats food containing pathogens, which then grow in the intestines and cause illness.
200
Name the four proper methods to cool food?
What is Reduce the size of the food Put the food in ice water baths Blast chill the food Stir the food with ice paddles
200
What kind of odor is a sign that roaches might be present?
What is strong oily
200
New employees must be trained in the critical areas of: personal hygiene, cleaning and sanitizing, safe chemical handling, and …?
What is safe food preparation
300
What are the three types of hazards?
What is physical, chemical, biological
300
What is a foodborne intoxication?
What is when a person eats food containing toxins (poisons) that cause illness. These symptoms appear quickly, usually within a few hours.
300
How often should you check temperatures on a buffet line?
What is every 2 hrs
300
If pesticides are stored in the food service operation, where should they be stored?
What is in a secure location, away from food
300
What is the 1st task in training a large group of servers to prevent contamination of food?
What is assess the training needs of the servers on this topic
400
Glenda, a chef at Nasia’s Bistro, has finished cutting raw chicken on a cutting board and needs it to prep vegetables. What must be done to this cutting board?
What is wash, rinse and sanitize it
400
What is a foodborne toxin-mediated infections?
What is when a person eats food containing pathogens (germs), which then produce illness-causing toxins (poisons) in the intestines.
400
What does MSDS stand for and what is their purpose?
What is (Material Safety Data Sheets). They are used to inform the foodhandlers about the hazards associated with the chemicals they are working with.
400
Flatware and utensils that have already been cleaned and sanitized should be stored?
What is with the handles facing up
400
Who is responsible for keeping food safe in an operation?
Who is the Manager or Owner
500
Name the eight most common food allergens
What are • Milk and dairy products • Eggs • Fish • Shellfish • Wheat • Soy • Peanuts and tree nuts
500
Name 7 times you should wash your hands?
What is After using the restroom Before and after handling raw food After touching hair, face, or body After coughing and sneezing into your hands When switching from one task to another After handling chemicals Before and after changing gloves After busing tables After handling cleaning chemicals After handling garbage Before and after a work break After eating, drinking, or smoking Anytime after contact with anything that can contaminate food
500
What are the 3 rules of an integrated pest management?
What is Deny pests access to estab, Deny pests food; water & shelter, Work wity PCO to eliminate pests that do enter
500
What should be done with MSDS sheets?
What is keep them so that employee can access them at all times
500
When should staff members receive food training?
What is when the employee is hired and then periodically