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22 Cards in this Set
- Front
- Back
Foodborne Illness...
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is a disease which is caused by people consuming foods or beverages that contain harmful bacteria
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What is the most common cause of foodborne illness?
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Harmful Bacteria |
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Cross Contamination
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is the transfer of harmful microorganisms from one PERSON, OBJECT or PLACE to another.
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Temperature Control for Safety (TCS) food requires time and temperature control.
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Conducive temperature range for bacterial growth?
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Proper way to take internal temperatures of finished products?
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How to calibrate a thermometer?
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1. Fill container with ice 2. Add water 3. Stir, let sit for 1 minute 4. Place thermometer in water for 30 seconds 5. Reading must be between 30 - 34 degrees F. |
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Products must be store _____ inches off the floor?
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6 inches
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FIFO
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Shelf Life...
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the timeframe for a product to be used or discarded. Use by stickers are used to expire. Used for thaw to expiration. |
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Proper Thawing Procedure
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Proper food cooling procedur
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Personal Hygiene Regulations
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Uniform & Dress Code Policy
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Best way to keep food safe? |
Hand washing |
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- touch body - using restroom - coughing or sneezing - smoking, eating or drinking - handling trash - using chemicals - Preparing food - moving from one work station to another |
Required to wash hands
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Proper steps in hand washing
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Sanitizing
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reduces the amount of bacteria to safe levels from a surface or equipment
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Sanitizer Strenght
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150 to 400 PPM (Parts Per Million) |
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If you are diagnosed with ______________, _________, ____________, _____________ you should be excluded from work.
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Hepatitis A Shigela Salmonella E. Coli |
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Groups more susceptible to foodborne illness?
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Who is responsible for keeping Guests safe?
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We all are! All Captain D's employees are responsible for keeping Guests safe. |
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41-135 degree F
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Temperature Danger Zone
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