batter up!
DESCRIPTION
BATTER UP!. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25. 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41. 42 43 44 45 46 47 48 49 51 52 53 54 55 56. 57 58 59 60 61. Foods that may be eaten without additional preparations. RTE Foods. Ready-to-eat foods. - PowerPoint PPT PresentationTRANSCRIPT
BATTER UP!
1 2 3 4 5 6 7 8 9Team 1
Team 2
Singles
Double
Triple
HOME RUNS
STRIKES
1 2 3 4 56 7 8 9
10 11 12 13 1415 16 17
18 19 20 21 2223 24 25
26 27 28 29 3031 32 33
34 35 36 37 3839 40 41
57 58 596061
42 43 44 45 4647 48 49
51 52 53 5455 56
FOODS THAT MAY BE EATEN WITHOUT ADDITIONAL PREPARATIONS
RTE Foods. Ready-to-eat foods.
WHERE PATHOGENS GROW
Temperature Danger Zone. 41°F-135°F
WHAT IS A FOODBORNE ILLNESS OUTBREAK?
When 2 or more people get sick from eating the same food at the same time
METHOD USED TO ROTATE REFRIGERATED, FROZEN, AND DRY FOOD
FIFO. First in, First out
THE TRANSFER OF PATHOGENS FROM ONE SURFACE OR FOOD TO ANOTHER
Cross-Contamination
THE CONDITIONS THAT FOODBORNE PATHOGENS NEED TO GROW
FAT-TOM
REDUCING PATHOGENS ON A SURFACE TO SAFE LEVELS
Sanitizing
A TECHNIQUE THAT ATTEMPTS TO REMOVE OBSTACLES FROM A CHOKING PERSON’S AIRWAY
Heimlich maneuver
A TECHNIQUE THAT ATTEMPTS TO RESTORE BREATHING AND A HEARTBEAT TO SOMEONE WHO ISN’T BREATHING AND HAS NO PULSE.
CPR. Cardiopulmonary Resuscitation
THE PATH FOOD TAKES IN FOODSERVICE
The Flow of Food
REMOVING DIRT AND DEBRIS FROM A SURFACE
Cleaning
THE FEDERAL AGENCY THAT CREATES AND ENFORCES SAFETY-RELATED STANDARDS & REGULATIONS IN THE WORKPLACE
OSHA. Occupational Safety & Health Administration
GROUPS OF PEOPLE WHO ARE ESPECIALLY VULNERABLE TO FOODBORNE ILLNESS
High risk populations
A DESIGNATION OF FOODS THAT ARE VULNERABLE FOR PATHOGEN GROWTH
Time & Temperature Control for Safety (TCS)
THREE CATEGORIES OF FOOD SAFETY HAZARDS ARE WHAT?
Biological, physical and chemical
PATHOGENS GROW WELL IN FOOD THAT HAS A TEMPERATURE BETWEEN…
41°F-135°F
WHEN WASHING HANDS, THE WATER SHOULD BE…
As hot as you can comfortably stand it
AT WHAT MINIMUM TEMPERATURE SHOULD HOT TCS FOODS BE HELD?
135°F
IF A DELIVERY OF FRESH FISH HAS DARK SPOTS AND DISCOLORATION
Reject the fish.
WHERE SHOULD YOU STORE FOODSERVICE CHEMICALS?
Away from food, utensils, and equipment used for food.
TRUE OR FALSE.ONE ITEM A MASTER CLEANING SCHEDULE SPECIFIES IS HOW A PIECE OF EQUIPMENT SHOULD BE CLEANED.
True
WHAT IS THE CORRECT ORDER FOR CLEANING & SANITIZING FOOD-CONTACT SURFACES?
Clean, rinse, sanitize, and air-dry
FOODHANDLERS SHOULD KEEP FINGERNAILS WHAT 2 WAYS?
Short and unpolished
A CLASS-A FIRE EXTINGUISHER PUTS OUT WHAT TYPE OF FLAMMABLE MATERIAL(S)?
Wood, cloth, plastic (any solid that is not a metal)
WHAT IS THE PROPER WAY TO PASS A KNIFE TO ANOTHER PERSON?
Place the knife on a sanitized surface and let the other person pick up the knife.
TRUE OR FALSE.RESTAURANT AND FOODSERVICE OPERATORS SHOULD WEAR OPEN-TOED SHOES.
False. Closed-toe shoes
WHAT IS THE FIRST STEP IN THE FLOW OF FOOD
Purchasing
TO ALLOW FOR QUICK ESCAPES, DOORS SHOULD OPEN HOW?
From the inside without keys
WHEN A GLASS IS BROKEN NEAR FOOD, WHAT SHOULD BE DONE WITH THE FOOD?
Throw it out
WHAT HOUSEHOLD ITEM IS USED TO PUT OUT A GREASE FIRE?
Baking Soda
WHICH DOCUMENT DESCRIBES HAZARDS OF CHEMICALS IN A RESTAURANT OPERATION?
MSDS. Material Safety Data Sheet
WHAT IS A COST OF A FOODBORNE ILLNESS OUTBREAK?
Loss of reputation, loss of customers, legal fees, negative media exposure (just to name a few)
A CLASS B FIRE EXTINGUISHER PUTS OUT WHAT TYPE OF FIRE?
Grease, oil, or flammable liquids.
WHERE SHOULD RAW POULTRY BE STORED IN THE REFRIGERATOR?
On the bottom shelf.
TRUE OR FALSE. IF A FOODSERVICE EMPLOYEE HAS DIARRHEA OR VOMITING, HE OR SHE SHOULD ONLY PERFORM NONFOOD-PREPARATION TASKS.
False. They should call in sick and stay home
A METHOD OF PROTECTING WORKERS, GUESTS, AND PROPERTY IN CASE OF AN EMERGENCY.
Emergency Plan
GLOVES, HATS, AND OVEN MITTS ARE EXAMPLES OF WHAT?
PPE. Personal Protective Equipment
WIDELY USED FOOD SAFETY MEASUREMENT SYSTEM THAT INCLUDES IDENTIFYING AREAS WHERE PROBLEMS CAN OCCUR.
HACCP. Hazard Analysis & Critical Control Point
RECOMMENDS SPECIFIC FOOD SAFETY REGULATIONS FOR THE RESTAURANT AND FOODSERVICE INDUSTRY.
FDA. Food & Drug Administration
HANDS AND ARMS SHOULD BE SCRUBBED WITH SOAP FOR AT LEAST ______ SECONDS
20
TCS FOODS HELD FOR HOT SERVICE MUST HAVE THEIR TEMPERATURES CHECKED EVERY ____ HOUR(S).
4
FOODHANDLERS MUST REHEAT FOOD TO A MINIMUM INTERNAL TEMPERATURE OF 165°F WITHIN ____ HOUR(S).
2
WHAT IS THE MOST SERIOUS DEGREE OF BURN?
Third. Yes a forth degree exists but it is not commonly accepted by the public.
TRUE OR FALSE.WHEN LIFTING A LOAD, BEND FROM THE KNEES AND LIFT WITH THE LEGS.
True
TRUE OR FALSE.WHEN CARRYING LOADS, KEEP STOMACH MUSCLES FIRM AND STICK OUT LOWER BACK.
False. Tuck in your lower back.
RTE FOODS SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF _____°F
135
SEAFOOD SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF _____°F
145
ROASTS SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF 145°F AND HELD FOR HOW LONG?
4 minutes
GROUND MEAT SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF ______ °F
155
POULTRY SHOULD BE COOKED TO A MINIMUM INTERNAL TEMPERATURE OF ______ °F
165
TRUE OR FALSE.YOU SHOULD NEVER STAND ON THE MIDDLE RUNGS OF A LADDER.
False. Never stand on the top two rungs.
WHICH OSHA DOCUMENT SUMMARIZES OCCUPATIONAL INJURIES AND ILLNESSES AT AN OPERATION?
Form 300A
HOW DO YOU HOLD A KNIFE WHEN WALKING?
Inward and close to your side
TRUE OR FALSE.THE PURPOSE OF A FOOD SAFETY MANAGEMENT SYSTEM IS TO IDENTIFY & CONTROL POSSIBLE HAZARDS.
True
CAN CHECK TEMPERATURES FROM 0 TO 220 F. CAN CHECK HOT AND COLD FOODS
Bimetallic Stemmed Thermometer
STATES THAT EMPLOYERS NEED TO NOTIFY EMPLOYEES OF CHEMICAL HAZARDS PRESENT ON THE JOB
Hazard Communication Standard (HCS)
A SYSTEM THAT WILL PREVENT, CONTROL, OR ELIMINATE PEST INFESTATION IN AN OPERATION
Integrated Pest Management (IPM)
JUDGES THE LEVEL OF SAFETY IN AN OPERATION
General Safety Audit
A PROBE THERMOMETER THAT MEASURES HEAT BY VARIATIONS OF VOLTAGE PASSING BETWEEN TWO METALS
Thermocouples
A PROBE THERMOMETER WHICH MEASURES HEAT BY VARIATIONS IN THE FLOW OF CURRENT IN WIRE RESISTORS
Thermistors