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21 Cards in this Set
- Front
- Back
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About -------people die each year from foodbourne illness |
3,000 |
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Name three types of Hazards in foods |
Physical, chemical, biological |
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What are three symptoms of illness that you should report to your employer |
Diarrhea, vomiting or jaundice |
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What are four suceptable populations |
Younger than 5, older than 65, pregnant and immune compromised |
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Name three types of potentially hazardous food |
Animal products, cook starches and fruits and vegetables |
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When should you wash your hands |
After using the toilet, after handling raw meat, after handling garbage or dirty dishes,after taking a break eating or smoking, after sneezing coughing or blowing your nose and after handling animals or using chemicals |
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How long should you wash your hands |
For at least 20 seconds |
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What are ready to eat Foods |
Washed produce that is eaten raw, bakery or bread items, food that has already been cooked such as pizza, hamburgers, hot dogs and tacos, foods that will not be cooked such as salads sandwiches and sushi |
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Name three ways to avoid touching Ready-to-Eat food with your hands |
Tongs, scoops and gloves |
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What is the temperature danger zone between ----- and ---- |
41 and 135 |
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Cold foods should be kept at |
41 |
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Hot food should be kept at |
135 or higher |
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The correct cooking temperature for poultry |
165 |
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The correct cooking temperature for ground or chopped meat is |
155 |
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Potentially hazardous food must be cooled from 135 to 70 within ----- hours and from 70 to 41 within |
2 and 6 |
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Name two ways to cool food quickly |
Shallow pan method and ive bath method |
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When using test strips to test sanitizer concentration the proper amount of chlorine is ---- to ----- parts per million |
50- 200 ppm |
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Name three types of chemical sanitizers |
Chlorine, iodine and quaternary ammonium |
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The correct way to wash dishes by hand is to first scrape dishes clean then------then----then and then allow dishes to airdry |
Washes dishes in hot soapy water in first sink , rinse dishes with clean hot water in second sink santizee in 3rd sink with room temperature water and an approved sanatizer |
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Label the shelves for each type of food to prevent cross contamination |
Ready to eat foods Ready to eat foods Ready to eat foods Cooked cooled foods Unwashed produce Whole eggs fish and pork Ground chopped meat Stuffed injected meats Poultry |
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You should ----- to make sure all sanitizers are at proper strength |
Use test strips |
