Show:
Food SAFTEY MAG


Food Safety Management System
Safe Facilities and Equipment
Toxins
Cleaning and Sanitizing
Temperatures
Integrated Pest Management
Foodhandler
Food safety/training
Management
100
A group of practices and procedures intended to prevent foodborne illness
food safety management system
100
A curved or sealed edge used to eliminate sharp corners which are difficult to clean
What  is coving
100
Cleaners are divided into how many categories
four
100
This program uses prevention measures to keep pest from entering the operation and control measures to eliminate those that do
What is IPM
100
These two government agencies take leading roles in the prevention of food borne illness in the united States
FDA/ USDA
200
What does HACCP stand for?
Hazard Analysis Critical Control Point
200
Foodservice equipment that has been certified as meeting certain standards may be stamped with this mark
What is NSF
200
list the four cleaning categories
detergent degreaser delimer  abrasive
200
The best way to ensure your IPM program succeeds is to work with a licensed
Pest Control Operator
200

What is sanitizing?

reducing pathogens to a safe level 

300
A significant threat or danger to health that requires immediate correction or closure to prevent injury
Imminent health hazard
300
Flows opposite of its normal direction because of water pressure
Backflow
300
What  should your minimum temperature for the wash sink be
110
300
This device blows a steady stream of air across the entry way and creates a air shield around the door
What is a air curtain
300
When a food inspector shows up you should always ask for?
What is identification 
400
Daily Double free candy !!!!!!!!
Free candy
400
The correct temperature for a hand wash station should be
at least 100*
400

Food-contact surface that are constant use should be cleaned how often

Every four hours
400
This pathogen is carried by flies
Shigella spp
400
Is a gap between what staff should know to do their jobs and what they actually know
training need
500
An establishment that cures food must have his type of plan
 What is a HACCP plan with variance
500
FREE CANDY & POINTS 
FREE CANDY
500
You should store tableware and utensils at least _____ off the floor
What is six inches 
500
Coackroaches often carry this disease-causing pathogen
Salmonella
500
This  famous chef goes above and beyond to help students and will have a statue in her honor one day  
who is Chef Kristin Macan