food safety
what do employees have to wear for hygiene practices
what is wearing hair covering and gloves
what is class A
what is for fires involving ordinary combustible materials such as cloth, wood and paper
what is an important component in the prevention of bacteria growth
what is temperature
what should be done with clean water an a neutral PH level
what is the removal of visible soil and food reisude on a surface
what is chemical contaminants
what is chemicals that can cause injury or illness
what do you have to prepare for sanitizing
what is preparing surfaces
what is class B
what is for fires involving flammable liquids such as gasoline, oil, grease and oil-based paints.
what is grows best at temperature below 68 F (20c)
what is microorganisms
what is used to kill microorganisms
what is application of a chemical or heat to a clean surface
what is adulterants
what is E.Coli
what is workplace safety inspection
conducted by OSHA compliance safety and health officers.
what is class C
what is for fires involving electrical equipment
what is the temperature to reduce the rate of bacterial growth
what is below 40 degrees for cold products
what does cleaning with chemicals protects
what is the consumer from food borne
what does the acronym GRAS stand for
what is generally recognized as safe.
what can become a concerns when they forget to perform proper food handling procedures.
what is highly and effectively executed by both procedures and processors.
what is class D
what is for fires involving flammable metals
what is the temperature to reduce the rate of bacterial growth
what is above 140 degrees for hot products
what should be cleaned and more sanitized more often than others. w
what is clothing gloves hand equipment and utensils
what are some of the major food allergens?
what are peanuts, tree, nuts, walnuts.
what is the name of those that are conducting safety and health officers
what is OSHA
what is class K
what is what involves cooking oils and fats
or what is most found in kitchens
what is cross contamination?
what is caused between foods due to unwashed hands, kitchen equipment or utensils
what is sanitizers
what is heat and chemicals
what is an example of a critical control point
what is time, temperature, and water activity.