Food Safety is Important
What disease is transmitted to people through food?
Foodborne Illness
Symptoms that should be reported to a manager are vomiting, diarrhea, and ____?
Jaundice
When using the FIFO method correctly, the food stored in the front should be the food that _______?
Expires first
Customer has a soy allergy. What should the server do?
Tell customer how each dish is made
When must a food contact surface be cleaned and sanitized?
After being interrupted during a task
Glass fell into the food. What hazard does this fall into?
Physicial
You have washed your hands correctly if washed for 13 seconds. true or false
True
When should you read a thermometer
When it stays steady
How should food be stored?
6 inches off floor and away from wall
Walls must be cleaned and rinsed, but NOT ____?
Sanitized
A food that has been time temperature abused can result in what disease?
Foodborne Illness
What is applied over a bandage on a food handlers finger?
Single use gloves
Ready to eat TCS food must be marked if it will be held for longer than ___________hours
24
Which bread is on the most food allergy list?
Wheat
Sanitizers work best when the __________?
Items are sanitized for the correct amount of time
Examples of Biological Hazards are parasites, fungi, bacteria and _____
Viruses
You should remove you apron before going to the restroom, this is an example of______?
Practicing good personal hygiene
Hot TCS food must be held at a temperature of at least
135 DEGREES F
Surfaces that touch food are called?
Food Contact Surfaces
What should you do with a scratched and chipped cutting board?
Set it aside and tell the manager
What are the three types of hazards that make food unsafe?
Biological, chemical and physical
When do you use a hand antiseptic?
After handwashing
Which of these need time and temperature for safety. Avocados, Blueberries, Strawberries, or cut tomatoes?
Cut Tomatoes
How can an operation prevent cross contamination in self service areas
Place food under sneeze guard
What is the first step in setting up a 3 compartment sink?
Clean and sanitize each sink and all work surfaces.