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Hygiene
Wash those hands
Proper Cleaning
WHMIS
MSDS
100
Raw meat, poultry, fish and eggs are the most common source of?
Germs.
100
Step 1 =
Wet
100
Name that definition. Using a chemical agent to kill harmful bacteria on non-food-contact surfaces.
Disinfecting.
100
WHMIS stands for
Workplace Hazardous Materials Information Sheet.
100
What does MSDS stand for?
Material Safety Data Sheet.
200
How can you prevent cross-infection when cooking with raw meat?
Use different chopping boards.
200
Step 2 =
Lather
200
Name that definition. Using a chemical agent or hot water between 170-1800 degrees to reduce the number of bacteria to safe levels on food-contact surfaces.
Sanitize.
200
WHMIS has aligned with GHS. What does GHS stand for?
Globally Harmonized System.
200
MSDS must describe why the need for personal ________ is so important.
Hygiene.
300
After use, wash all dishes and utensils with _____ water and _______ _______ liquid.
Hot/Dish/Washing.
300
Step 3 =
Scrub
300
Name that definition. Using a chemical agent, boiling water, or steam to eliminate all microorganisms.
Sterilize.
300
List 2 components of WHMIS
1) Hazard Identification 2) Product Classification 3) Labeling 4) Safety 5) Data Sheets 6) Worker Education/Training
300
MSDS must describe and demonstrate proper ________ _________ _________.
Hand/Washing/Techniques.
400
Dish ________ can be a source of cross contamination.
Towels.
400
Step 4 =
Rinse
400
Whenever possible it is best to allow items to ____ dry.
Air.
400
A flame sign represents products that are?
Flammable.
400
MSDS must describe and demonstrate proper ___________ of equipment and workspace.
Sanitization.
500
Which is better to use, cloth towels or paper towels?
Paper
500
Step 5 =
Dry
500
Sanitizing solution can be made by mixing 1 tablespoon ______ in 1 gallon of warm _______.
Bleach/Water.
500
A label that has a large R stands for?
Reactive.
500
MSDS must show _______ hazard symbols.
WHMIS