Transcript Unit 2 Review: Batter Up!

BATTER UP!
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Team 1
Team 2
STRIKES
Singles
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Double
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Triple
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HOME RUNS
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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 FOODCONTACT 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 OPENTOED 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 NONFOODPREPARATION 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