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Serve Safe
For David
| Question | Answer |
|---|---|
| Food item that has been associated with Salmonella Typhi | Beverages |
| Symptom requires a food handler to be excluded from the operation | Jaudice |
| Example of a physical contamination | bone in food, jewlery, any physical object (not germs or the unseen) |
| Practice that is helpful for preventing Norovirus from causing foodborne illness | excluding staff with vomiting from operation |
| Condition that promotes growth of bacteria | Food held between 70- 125 (F) |
| Parasites are common in this food | wild game |
| Practice that should prevent seafood toxins from causing foodborne illness | purchase from an approved,reputable supplier |
| how chemicals should be stored | away from prep areas |
| What does ALERT stand for? FDA Report Tool | A-Assure(that supplies are from reputable sources) L- Look (after the security of the product) E- Employees (know background of staff) R- Report (about the security of the product) T-Threat (know what to do if there is a threat of contamination) |
| Practice that help prevent allergic reaction | tell customers how it is prepared |
| symptoms of person having allergic reaction | wheezing and shortness of breath |
| Where food handlers should wash hands | designated sink |
| When should food handler with sore throat and fever be excluded from operation | when customers are an at risk population (elderly, children, have a disease) |
| When to send a food handler home | diarrhea |
| How to make gloves easier to put on | select correct size |
| When can a food handler return to work after having jaundice | after approval from regulatory authority |
| purpose of hand sanitizer/antiseptic | lower the number of pathogens on the skin |
| When single use gloves are NOT required | when washing produce |
| When to wash hands | when leaving and returning to the prep area, after clearing a table |
| type of eggs that must be used when preparing raw or undercooked dishes for high risk population | pasteurized |
| why preschool aged children are considered at risk for foodborne illnesses | their immune systems are not strong yet |
| Organization that considers food inspection one of its primary responsibiliteis | US Dept of Agriculture |
| How to prevent cross contamination | buy food that does not require prepping |
| temperatures that infrared thermometers measure | surface |
| when can glass thermometers be used | when enclosed in a shatterproof casing |
| why should food temp be taken in 2 places in the food? | food temp may vary |
| Which use by date is used if 2 exist in the same meal | the soonest date IE. shrimp= 4/8/14 and scallops= 4/10/14; meal will have a use by date of 4/8/14 |
| info that must be listed on food package for retail sale | list of ingredients |
| how recalled food items should be stored | separately from food being served |
| correct steps for storing dry food | store away from the wall |
| ready to eat, temperature control for safety (TCS) food must be used within this time frame | 24 hours |
| min internal temp for veal chop | 145 |
| number of hours food can be help without refrigeration before sold, served or thrown out | 6 |
| number of hours for holding of hot food before it must be served or thrown out | 4 |
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1455492338