Food Preparation
The greatest risk to safe food
People or food handlers
Fingernails
The validity of both food handlers permit and food establishment license
Sodium Chloride is of the most popular food product can be used to preserve other foods. The common name of Sodium Chloride is....
Salt
A liquid used for disinfection that is high in Chlorine
Bleach
An acceptable method of __________is the removal of the product from the freezer to refrigerator
Thawing
Prohibited accessories in any food handling facility
Jewelry
1 Million dollar
Bulging and corrosion are normally seen on these types of food
Tinned or canned items
This chemical is used to break down grease and grim in the cleaning of utensils and food contact surfaces
Dish washing liquid
Contamination
This fungus affecting the finger nails and between the fingers. If you develop this, then you should not handle food
Whitlow
This food license is applicable to bars and taverns
Spirit Licence
Known for Salmonella bacteria
Raw Chicken
Potable is used to describe __________
Water
These two conditions slows down the growth of bacteria on foods
cold and heat
This activity must be done as often possible and at every point of contamination
This document must be conspicuously displayed in all food handling establishment
This salty product turns red as it begins to spoil
Saltfish
The correct procedure to clean all utensils
Wash, Rinse, Sanitize and Air dry
The transfer of harmful germs from an unsafe food to a safe food
Cross Contamination
Toothpastes
______ has the power to enter any premises at any reasonable time.
Milk, cheese, eggs, raw meats, and salads are classified as
Pots and pans, Cups, Spoons and forks and Plates
Cups, spoons and forks, plates, pots and pan