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BATTER UP!

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.

leandra-shepard
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BATTER UP!

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  1. BATTER UP!

  2. 123456789 1011121314151617 1819202122232425 2627282930313233 3435363738394041 4243444546474849 515253545556 5758596061

  3. Foods that may be eaten without additional preparations RTE Foods. Ready-to-eat foods.

  4. Where pathogens grow Temperature Danger Zone. 41°F-135°F

  5. What is a foodborne illness outbreak? When 2 or more people get sick from eating the same food at the same time

  6. Method used to rotate refrigerated, frozen, and dry food FIFO. First in, First out

  7. The transfer of pathogens from one surface or food to another Cross-Contamination

  8. The conditions that foodborne pathogens need to grow FAT-TOM

  9. Reducing pathogens on a surface to safe levels Sanitizing

  10. A technique that attempts to remove obstacles from a choking person’s airway Heimlich maneuver

  11. A technique that attempts to restore breathing and a heartbeat to someone who isn’t breathing and has no pulse. CPR. Cardiopulmonary Resuscitation

  12. The path food takes in foodservice The Flow of Food

  13. Removing dirt and debris from a surface Cleaning

  14. The federal agency that creates and enforces safety-related standards & regulations in the workplace OSHA. Occupational Safety & Health Administration

  15. Groups of people who are especially vulnerable to foodborne illness High risk populations

  16. A designation of foods that are vulnerable for pathogen growth Time & Temperature Control for Safety (TCS)

  17. Three categories of food safety hazards are what? Biological, physical and chemical

  18. Pathogens grow well in food that has a temperature between… 41°F-135°F

  19. When washing hands, the water should be… As hot as you can comfortably stand it

  20. At what minimum temperature should hot tcs foods be held? 135°F

  21. If a delivery of fresh fish has dark spots and discoloration Reject the fish.

  22. Where should you store foodservice chemicals? Away from food, utensils, and equipment used for food.

  23. True or false.One item a master cleaning schedule specifies is how a piece of equipment should be cleaned. True

  24. What is the correct order for cleaning & sanitizing food-contact surfaces? Clean, rinse, sanitize, and air-dry

  25. Foodhandlers should keep fingernails what 2 ways? Short and unpolished

  26. A class-A fire extinguisher puts out what type of flammable material(s)? Wood, cloth, plastic (any solid that is not a metal)

  27. 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.

  28. True or false.Restaurant and foodservice operators should wear open-toed shoes. False. Closed-toe shoes

  29. What is the first step in the flow of food Purchasing

  30. To allow for quick escapes, doors should open how? From the inside without keys

  31. When a glass is broken near food, what should be done with the food? Throw it out

  32. What household item is used to put out a grease fire? Baking Soda

  33. Which document describes hazards of chemicals in a restaurant operation? MSDS. Material Safety Data Sheet

  34. 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)

  35. A class b fire extinguisher puts out what type of fire? Grease, oil, or flammable liquids.

  36. Where should raw poultry be stored in the refrigerator? On the bottom shelf.

  37. 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

  38. A method of protecting workers, guests, and property in case of an emergency. Emergency Plan

  39. Gloves, hats, and oven mitts are examples of what? PPE. Personal Protective Equipment

  40. Widely used food safety measurement system that includes identifying areas where problems can occur. HACCP. Hazard Analysis & Critical Control Point

  41. Recommends specific food safety regulations for the restaurant and foodservice industry. FDA. Food & Drug Administration

  42. Hands and arms should be scrubbed with soap for at least ______ seconds 20

  43. TCS foods held for hot service must have their temperatures checked every ____ hour(s). 4

  44. Foodhandlers must reheat food to a minimum internal temperature of 165°F within ____ hour(s). 2

  45. What is the most serious degree of burn? Third. Yes a forth degree exists but it is not commonly accepted by the public.

  46. True or False.When lifting a load, bend from the knees and lift with the legs. True

  47. True or false.When carrying loads, keep stomach muscles firm and stick out lower back. False. Tuck in your lower back.

  48. RTE Foods should be cooked to a minimum internal temperature of _____°F 135

  49. Seafood should be cooked to a minimum internal temperature of _____°F 145

  50. Roasts should be cooked to a minimum internal temperature of 145°F and held for how long? 4 minutes

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