Safety guidelines for preventing accidents: knives, small appliances, and broken glass.
What is cuts.
100
Cross contamination, danger zones for home and food services.
What is safe handling of foods.
100
Foodborne illness caused by bacteria found in undercooked meats, unpasteurized dairy and untreated water.
What is Campylobacter.
100
Important do after you use the restroom, handle pets and before handling food.
What is wash your hands.
100
A disease transmitted by food.
What is foodborne illness.
200
Safety guidelines for preventing accidents: potholders, lids and handles, cleanliness of surfaces, types of fires: grease, paper or fabric, and using extinguishers.
What is burns and fires.
200
TCS.
What is time temperature control for safety.
200
Foodborne illness caused by bacteria found in raw or undercooked ground beef.
What is E-coli
200
Must be clean, have flat bottoms, handles must be secure, lids must have handles, and must be made of good grade metal.
What is pots and pans.
200
How food is handled to prevent foodborne illnesses.
What is food safety.
300
Safety guidelines for preventing accidents: dry working space, cords, broken appliances, and overloaded outlets.
What is electrical.
300
Keep raw foods and ready to eat foods separate, keep foods out of the temperature danger zone of 41 - 135 degrees for food service, and 40 - 140 degrees for home use.
What is preparation methods.
300
Foodborne illness caused by a virus found in untreated water sources, such as salads.
What is Norwalk Virus
300
Must be in good working order and must be smooth and easy to clean.
What is appliances.
300
The cleanliness of equipment and facilities.
What is food sanitation.
400
Safety guidelines for preventing accidents: medicines and chemicals.
What is poisoning.
400
Ground meats 160 degrees for home use and 155 degrees for food services. Chicken 170 degrees for home use and 165 degrees for food services.
What is cooking-internal temperature.
400
Foodborne illness caused by bacteria found in undercooked poultry, meats and eggs.
What is Salmonella.
400
Easy to clean, safe to use in food, and should be solid and free from cracks.
What is kitchen utensils.
400
Metal that is approved to hold food items.
What is food-grade metal.
500
Safety guidelines for preventing accidents: chewing and drinking, talking with mouth full, and using the Heimlich maneuver.
What is choking.
500
Foods must be chilled to below 41 degrees for food services and 40 degrees for home use, covered to prevent cross contamination, and put into small containers to help speed the cooling process.
What is chilling food.
500
Upset stomach, fever, diarrhea, vomiting, and dehydration.
What is common signs and symptoms.
500
Kept clean, covered, and away from walls or off the floor.