RED
(-)
A group of insects or small animals such as flies, mosquitoes, cockroaches, fleas, lice, bedbugs, and rats, which are vectors of diseases
VERMIN
TRUE OR FALSE. Contamination comes from the Latin word Sanitas which means health.
FALSE
(-)
TRUE OR FALSE. Hazard refers to the probability that a condition will lead to risk.
False
TRUE OR FALSE. Blowing air into plastic bags or using teeth for opening packages are prohibited
TRUE
TRUE OR FALSE
Wearing of Nail Polish or False/Artificial Fingernails is allowed during laboratory hours
FALSE
(-)
Follows the flow of food through the food establishment and identifies each step in the process where contamination might cause the food to become unsafe.
HACCP SYSTEM
Concerned with the removal of visible soil from the surfaces of equipment and utensils.
Cleaning
Are types of food that have the properties to support rapid bacterial growth (-)
POTENTIALLY HAZARDOUS FOOD
(-)
The temperature range in which food-borne bacteria can grow is known as the __________.
Temperature Danger Zone
(-)
Is the sickness that some people experience when they eat contaminated food.
Foodborne Illness
Refers to any agent; biological or microbiological, chemical and physical, or any condition that has the potential of causing an adverse effect on health
(-)
HAZARD
Also called microbes or germs, are the most common types of food contamination. (-)
Microorganism
The key regulatory agency of DOH, with major responsibilities in ensuring the safety, efficacy, and quality of food products, drugs, cosmetics, & household hazardous substances
FDA
Ensure people are protected from hazardous substances they may encounter, including those that are toxic, harmful, irritant, or corrosive.
Employees Right to Know Act
Is a biological, chemical, or physical agent or condition in food that could potentially cause an adverse human health effect
Food Safety Hazard
Customers make an order for something to be made to their own specifications
One-off Production
(-)
This is the science of designing the workplace to fit the worker, rather than expecting a worker to fit into a job that has not been designed correctly
Ergonomics
(-)
A ___________ will help you prioritized the hazards, so you know which one to deal with first.
Risk assessment
TRUE OR FALSE. (-)
Ignorance of the law is no defense in the event of a prosecution, and all food handlers should make fewer efforts to understand the legislation that affects their business and themselves.
FALSE
(-)
The principal act is concerned with protecting the health and safety of employees and members of the public
Occupational Safety and Health Act
What does HACCP STANDS FOR? (-)
HAZARD ANALYSIS AND CRITICAL CONTROL POINT
(-)
Specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles
ISO 22000
Refers to any physical changes to the way tasks are done. This includes -re-designing workstations or modifying equipment to make it safer or more ergonomics.
Engineering Controls
(-)
Refers to any natural risks present in certain workplaces.
Occupational Safety Hazards
(-)
Refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses
Food Safety