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Food Safety
Foreign Material
Product Quality
Food Security
Employee Hygiene
100

This is in the hand and boot dips.

What is Sanitizer?

100
When packing food for lunch or a picnic, refrigerated food will be safe for several hours if: a. The food is in a backpack b. A special ice pack is included c. The food was cooked d. All of the above
What is a special ice pack is included
100
When should you wash your hands? (List 3)
What is before and after handling food, after going to the bathroom, handling pets, money, etc..
100
What is the first thing you need to do before cooking?
What is wash your hands.
100

These must be washed before entering the production floor.

What is hands?

200

These are practices and procedures to ensure we are producing a safe, wholesome food product.

What is GMP's?

200
What temperatures are recommended for FREEZING foods?
What is 0 degrees.
200
The rules of food safety are___________ _______________ ______________ _____________ a. Clean, Combat cross contamination, Cook, and Chill b. Clean, Cut, Cook and Chill c. Combat cross contamination, Cook, Chill and Cut d. Clean, Separate, Cook, and Chill
What is Clean, Separate, Cook and Chill.
200
You left cooked food out on the counter for 8 hours, what should you do? a. Cook the food for an additional 30 minutes. b. Eat the food. c. Throw the food away.
What is throw the food away.
200
How does cross-contamination occur?
What is never ever let any raw meat, utensil,or surface touch a cooked meat.
300

A point or procedure in a food system where loss of control may result in an unacceptable health risk.

What is CCP's?

300
What temperatures are recommended for REFRIGERATING foods?
What is 40 degrees or below.
300
Should you washed raw meat and seafood before cooking?
What is no, harmful bacteria can spread in the kitchen sink.
300
Which of the following ways is NOT a safe way to defrost raw meat? A. In the refrigerator B. On the counter C. In the microwave
What is on the counter
300

Open cuts must be covered by a ____ _______ _____ ______that is provided by Tyson Foods

What is blue metal detectable Band-Aids?

400

Must not be greater than or equal to 50F for 12 hours or 70F for 3 hours.

What is batter temperature?

400
why are temperatures between 40 and 140 degrees F called the "danger zone"?
What is bacteria will multiply rapidly and the food will become unsafe to eat.
400
What's the maximum amount of time that you can leave any leftover chicken out on the table, in case anyone wants to go back for more? A. 20 Minutes B. 2 hours C. 4 hours
What is 2 hours.
400
How can we prevent cross-contamination?
What is separating raw meat from cooked or ready to eat food like fruits and vegetables. Washing utensils. Washing your hands. Storing foods wrong.
500

A preventative approach to identify and control hazards in food production to ensure risks are reduced to a safe level.

What is HACCP?

500
When thawing meat in the refrigerator place it on a plate on the _________ shelf.
What is bottom.
500
What should be the minimum internal temperature of a hamburguer that has been safely cooked?
What is 160 degrees F.
500
What illness can you get from cross-contamination?
What is foodborne illness. Salmonellosis.