Premier food safety (SECTION 1-9) with certified solutions

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Premier food safety (SECTION 1-9) with certified solutions How many people do you think get sick from a foodborne related illness each year ✔✔About 48 million Which of the following is NOT a h ... igh risk population group for foodborne illnesses? ✔✔Teenagers Which of the following would NOT be considered a condition that can cause your immune system to be impaired? ✔✔Muscle ache foodborne illnesses are __________ ✔✔Very contagious and dangerous How long do you think it takes for bacteria to double? ✔✔Twenty minutes Review question: can you help Stacy remember the 4 sources of biological contamination? Drag and drop the correct items into the box. ✔✔Virus bacteria Fungi Parasites Can you guess what type of contamination that was? ✔✔Physical The temperature danger zone is from ____ to ______ ✔✔41°F, 135°F When pathogens transfer from one place to another, we call it _______ ✔✔Cross-contamination What is the acronym that describes conditions that promote bacterial growth? ✔✔FAT TOM Using the same knife and cutting board to prep raw chicken and raw beef can be a threat for ____ ✔✔Cross- contamination Employees must wash their hands for a minimum of :_____ ✔✔20 seconds Before putting on clean gloves, you should _____ ✔✔Wash your hands Gloves for preparing food should be ______ ✔✔Single-use only, and changed when switching tasks that could lead to cross contamination Sick employees should:______ ✔✔Notify the person in charge (PIC) immediately All milk and dairy products are required to be:_____ ✔✔Grade A, pasteurized Review question: can you match the food with the food shelf it should be placed on? ✔✔Top (1)- salad 2nd- pork chop 3rd- ground beef bottom (4)- chicken breast Refrigerators should never be at a temperature above: _____ ✔✔41°F When foods are kept on refrigeration, bacterial growth:________ ✔✔Slows down To ensure proper inspection, deliveries should be scheduled during ______ ✔✔Slow times What do you think? Is Stacy making the right choice? ✔✔No Thermometers should be:_______ ✔✔Metal-stem Pork chops should be cooked for 15 seconds to a minimum temperature of ______ ✔✔145°F C.R.O.W is an acronym for proper methods for ____ ✔✔Thawing foods Which of the following foods can be re-served? ✔✔Ketchup, olive oil, and salt & pepper Which food do you think was the cause of this incident? ✔✔Salad with dressing containing peanuts Hot food must be cooled rapidly to slow down _______ ✔✔Bacterial growth If a customer is having an allergic reaction, the food worker should _____ ✔✔Call for emergency help The person in charge (PIC) is responsible for:_____ ✔✔-The safety of the employees and customers in the food establishment. -supervising and training the employees on safe flood practices -BOTH A AND B Review question: All equipment and utensils should be constructed with safe materials that are _____ ✔✔-Corrosion resistant -non-absorbent -easy to clean Review question: what do you think is the minimum height for floor mounted equipment in the food prep area? How many inches from the floor? ✔✔6 inches Food contact surfaces must be washed and sanitized at least once every _______ ✔✔4 hours Which are the only items that customers are allowed to bring up and reuse at a buffet line? ✔✔Cups Which of the following can be considered ready-to-eat? ✔✔Bread Reducing pathogens to safe levels is called_________ ✔✔Sanitizing After sanitizing a food contact surface, you should _______ ✔✔Let the surface air dry The final compartment in a 3- compartment sink is used to:________ ✔✔Sanitize dishes Review question: what starchy just pointed out as pepper is really a sign of something else. Can you guess what it is? ✔✔Cockroach droppings What would be the very first step in preventing pests? ✔✔Keeping your facility clean What do we use to prevent the mixture of potable and non-potable water? ✔✔Air gap [Show More]

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