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

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 high 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