RED
A group of insects or small animals such as flies, mosquitoes, cockroaches, fleas, lice, bedbugs, and rats, which are vectors of diseases
+/- 1OO
VERMIN
PASS OR ANSWER
TRUE OR FALSE. Contamination comes from the Latin word Sanitas which means health.
TRUE OR FALSE. Never apply makeup or spritz perfume in the food preparation area
TRUE
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
TRUE
(-)
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
These are types of food that have the properties to support rapid bacterial growth
Potentially Hazardous Foods
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
Are natural risks present in certain workplaces
Occupational Safety Hazards
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
These are physical changes to the way tasks are done. Which includes re-designing workstations or modifying equipment to make it safer or more ergonomics.
Engineering Controls
Refers to any source of potential damage, harm or adverse health effects on something or someone under certain conditions at work
HAZARD
True od False.Hazard is the probability that a condition will lead to a Risk.
False
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
These are changes to the way work is organized and performed which include planning, organizing, and scheduling or resources and staffing.
Administrative Controls
Specifies the requirements for a food safety management system that involves interactive communication, system management, prerequisite programs, HACCP principles
ISO 22000
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 is called?
Ergonomics
A ____________ will help you prioritized the hazards, so you know which one to deal with first.
Risk Assessment
Refers to handling, preparing and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses
Food Safety