A person with hypertention should limit sodium intake to this much daily
What is 2400 mg
100
Staff member who has a documented medical condition which may require job modifications is protected by this
What is ADA-Americans with disabilities act
100
Three areas required to have handwashing station
What is restroom, food prep area, dishwashing area
100
The six conditions pathogens need to grow
What is FATTOM: food, acidity, time, temp, oxygen, moisture
100
They are our primary advertiser in the NH ANFP newsletter
What is Sysco Boston
200
Avacados, peanuts, pecans and canola oil are high in this form of fat
What is monosaturated fat
200
Employees are required by the FDA Food code to report what illnesses to their employer
What is diarrhea/vomiting, yellowing skin & eyes, wound or cut on the hand or arm, sore throat
200
five required items to have at handwashing stations
What is hot & cold water, soap, drying mechanism, waste container, signage for employees
200
the order you wouls shelve these items, top to bottom: Raw Roast Beef,Raw Ground Beef, Cooked Rice, Raw Chicken Breast
What is Rice, roast beef, ground beef, chicken
200
ANFP designates this week each year as "National Hunger Week"
What is the second week of April
300
This food component forms a gel in the gut which binds and removes cholesterol from the body
What is soluble fiber
300
When a staff member feels bullied, demeaned or that higher demands are made of them, they could suggest they are working in this environment
What is a hostile work environment
300
backflow is prevented by these two manners
What is air gaps, vacuum breaker
300
Two keys to Food Safety
What is time & temp, prevent cross contimination, hygiene, use reliable vendors
300
the new "My Plate" which has taken the place of the food guide pyramid has how many sections and what are they
What is five, a plate divided into four with meat, fruit, vegetables, grains and a glass of milk
400
What common beverage contains 120 mg sodium in an 8oz serving
What is milk
400
The best method of interviewing an applicant, in which you ask about what they have done in a specific situation in the past, i.e. "describe a time you had to be assertive on the job" .
What is competency based interviewing
400
How often food contact surfaces should be cleaned and sanitized
What is At least every 4 hours
400
Two pathogens which cause foodborne illness
What is bacteria, viruses, parasites, fungi
400
Current number of NH ANFP members
What is 43.....(where are they all?)
500
1 teaspoon of salt contains how many mg of sodium
What is 2300 mg
500
We interpert what we are told from the persons use of body language by what %
What is 55%, tone of voice is 38%, actual words used 7%
500
What does OSHA require for every chemical in your facility
What is MSDS, which means...
500
The major food safety concern for pathogens in ready to eat foods
What is cross contamination
500
What are Probiotics
What are the live microbes that help improve the balance between the healthy bacteria and the unhealthy