Allergens
What are the 9 major allergens?
What is Milk, Eggs, Tree Nuts, Peanuts, Fish, Crustacean Shellfish, Soy, Sesame, and Wheat.
Bacteria needs 6 things in order to grow. What are they?
How long do we keep dishes and utensils submerged in Sanitizer after they are washed?
What is 60 seconds.
What 5 things are needed to make a handwash sink compliant?
Hot water (100F-115F), Soap, Paper Towels, a Trashcan, & the "Employees Must Wash Hands" sign.
What is it called when someone has a severe or life-threatening reaction to an allegen?
Anaphylaxis or Anaphylactic Shock.
What is the pathogen of concern when it comes to Garlic in Oil?
Botulism. There is very little oxygen in the oil and botulism can grow in low oxygen environments.
Apart from chemical hazards, what are the 3 'other' hazards called?
What is Biological, Parasitic, and Foreign Objects.
What are the 5 steps to washing dishes?
What is Scrape, Wash, Rinse, Sanitize, & Air Dry.
A customer is looking for a vegan dessert but is unsure as to wether if it also needs to be gluten free. She decides to ask you if a certain product follows her criteria. What should you do?
Show the customer the product label and let her make her purchase decision.
Kevin works in the Sub Shop and is a hard worker. He is wearing gloves and as he is making a sandwich, he scratches his nose. Kevin does not wash his hands before returning to finish the sandwich he was making. What pathogen of concern could get someone sick?
What is Staphylococcus Aureus.
What are the 2 active ingredients in Stor.Ox?
Hydrogen Peroxide and Peroxyacetic Acid.
What is Ariel's favorite food?
Jamaican ox tails with plaintains.
What do the posted Allergen Awareness sings on our cases inform our customers of and where do they need to be located?
Products are made in a shared environment with multiple possible allergens. There will be a risk of CROSS-CONTACT with these allergens during our production.
These signs must be present where a proper label is not attached to product soled.
What pathogens are we concerned about with Smoked Salmon and how do we control them?
What is Listeria and Botulism. Listeria we control via Time (datemarking) since it can grow in below freezing conditions. Botulism we control via temperature, this is why smoked salmon must temp below 38F.
You notice an employee place a 'close to empty' bottle of detergent on the floor and stocks a brand new bottle to use in the department in the proper place. He leaves the used bottle of detergent on the floor next to the other detergent. How should the used bottle of detergent be disposed of?
What is Smart Sorter or BOSS System.
What are the Big 6 Foodborne Illnesses?
What is Salmonella Typhi, Salmonella Nontyphoidal, Shigella, E. Coli, Hepatitis A, & Norovirus.
What is the difference of cross-contact & cross contamination? Give examples.
Cross contact is associated with Food Allergens and cross contamination is associated with Foodborne Illnesses.
What are the 3 pathogens of concern with cut fruit?
Listeria (from the environment and water), Norovirus (from lack of human hygiene), and Salmonella (product is harvest from a field and birds are flying overhead).
Jeffrey is a new bakery employee and is unsure how to deep clean the bread proofer. You notice a seasoned full-time employee talk him through the steps and hand him the chemicals needed and walks away without supervision. You see Jeffrey start to clean. Is this correct?
Stop Jeffrey and make sure he is aware of the Bread Proofer SSOP in the SSOP Binder and that he is wearing the proper PPE to prevent injury.
What is James Grave's favorite color?
What is Orange.