what does the acronym OSHA stand for and what do they do?
a.OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION
b. Create/Regulate rules concerning health and safety in the
100
The correct way to use a fire extinguisher
What is
Pull the pin
Aim at the base of the fire
Squeeze handle
Sweep from side to side
100
What are the three most common types of accidents in food service establishments?
What is Burns, Cuts and Sprains
100
What is the definition for food borne illness
An illness that results from eating contaiminated foods
100
What is the temperature danger zone?
pathogens can grow in temperatures from 41F to 135F
200
What does liability mean?
LEGAL RESPONSIBILITY that one person has to another
200
What is the three classes of fires and what do they put out?
Class A- ordinary combustibles
Class B- Flammable Liquids
Class C- Electrical FiresWhat is the three classes of fires and what do they put out?
200
What food is salmonella associated with
Poultry or poultry products
200
What is HACCP and what does it stand for
it is a system for maintaining food safety. The letters stand for Hazard Analysis Critical Control Point
300
What does MSDS stand for and what does it tell us?
a. Material Safety Data Sheet
b. Tells us info about chemicals on property; name, ingredients,manufacture, safety response in case of a spillWhat does MSDS stand for and what does it tell us?
300
What is the difference between an automatic hood system and sprinkler system?
Both are automatically activated by heat or smoke,
- the hood system is used in the kitchen prep area- releasing chemical suppressant.
- the sprinkler system is used in non-food prep areas such as dinning room and releases water.
300
What should you do if a knife falls?
let it fall and step away
300
What does FAT TOM stand for
Food
Acidity
Temperature
Time
Oxygen
Moisture
300
What is the difference between clean and sanitary
Cleaning involves removing food particles from surfaces, cooking equipment, sweeping, ect. and Sanitary means you have used either heat or chemicals to reduce the number of pathogens
400
What is a general safety audit?
What is a general safety audit?
A safety inspection of an operation's facilities, equipment, employee practices and management practices
400
What is two common causes of a kitchen fire?
Faulty Electrical wiring
Grease fire
Cloth fire
400
Give 3 examples of items that can cut you BESIDES a knife
Cans
Can opener
Foil cutting strip
Broken glass
400
Although Salmonella and staph are the most common bacteria, _______________ is the most deadly
Clostridium botulinum- Botulism
refrigerated or improperly canned foods, swollen cans
400
What are four basic types of bio hazards
Bacteria
Viruses
Parasites
Fungi
500
What does CPR stand for and what does it do?
a. Cardiopulmonary resuscitation
b. Restores heartbeat and breathing
500
What is our class evacutation plan?
1. evacuate classroom
2. meet are grassy area
3. teacher take head count
4. head to fire evacuation area back parking lot
500
Explain the proper way to clean up glass
Sweep big pieces using a broom and dustpan
Use damp paper towel to pick up small glass pieces
500
What can be found on undercooked pork
Trichinella spiralis or Roundworms
500
Give an example of cross contamination
bacteria from a raw chicken is transfered to lecttuce when using the same cutting board without being washed between the foods.