Sanitation and Safety
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Having dirty hands while handling food can cause what? | Food contamination resulting in foodborne illness
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| True or False. Bacteria causes most foodborne illness. | TRUE
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| What minimum internal temperature must fresh seafood be cooked at? | 145 F
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| How long should fresh seafood be cooked for? | 15 seconds
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| When utensils and equipment are not clean properly between uses it will cause? | Cross contamination
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| Ground beef cooked at 15 seconds should be what internal temperature? | 155 F
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| What is one of the reason as to why food becomes unsafe? | Mishandling of the food products
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| What is the best way to prevent pest problems? | Sanitation
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| HACCP stands for? | Hazard Analysis Critical Control Point
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| True or False. HACCP focus on identifying and monitoring procedure that might lead to foodborne illness. | TRUE
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| Hot food should be received at what minimum temperature? | 135 F
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| Salad bar should be held at what temperature? | 41 F
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| Minimum temperature of a hot food serving line is? | 135 F
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| Can foodborne illnesses happen when food is not held at the proper temperature. | Yes
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| True or False. Leading cause for foodborne illnesses in the US is improper cooking temperatures. | TRUE
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| What does CCP stand for? | Critical Control Point
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| What is an example of CCP? | Cooking fresh seafood to 145 F
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| True or False. Poor personal hygiene is a direct threat to the safety of food. | TRUE
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| What Critical Control Point? | The chances that a condition may lead to a foodservice hazard
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| Is sulfating agent on lettuce a chemical hazard? | Yes
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| What is the SB 198? | Workplace Injury and Illness Prevention Program
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| True or False. Workplace Injury and Illness Prevention Program, SB 198, is a law in California. | TRUE
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| True or False. By law the OSHA poster #2203 must be posted for all employees to see. | TRUE
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| What two chemicals should never be used together? | Ammonia and Bleach
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| True or False. Managers must be trained in policies and procedures if a crisis occurs. | TRUE
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| In a safety meeting how many subjects should be covered by the class? | 2
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| Who should you contact if an accident has occurred? | Building Manager, BEP, Risk Management, Cathy Woods
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| What process is it when you document, visual inspection of the facility for hazards? | Floor sweep check
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| What does MSDS stand for? | Material Safety Data Sheet
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| What location is the MSDS kept? | Where all employees have access to it
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| How old must a person be in order to operate the electric slicing equipment? | 18
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| How far away should the fire extinguisher be from employees reach? | 75 feet
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Created by:
kalimu12
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