lOMoARcPSD|28964921
Train Can study sheet - Google Docs
Food Safety, Smart Serve and First Aid (Centennial College)
Studocu is not sponsored or endorsed by any college or university
Downloaded by john gatheca ()
, lOMoARcPSD|28964921
BASICS.fs t® 4th Edition - HOW MUCH DO YOU KNOW?
1. List 5 things that could contaminate food:
Possible answers include: Bacteria, Viruses, Parasites, Protozoa, Other microorganisms,
Chemicals, Toxins, Foreign objects.
2. List 3 things that could cause food poisoning:
Possible answers include: Toxins, Bacteria, Viruses, Parasites, other microorganisms
3. Can you die from food poisoning?
Yes No
4. How can foodborne illness affect your job or business?
1. Customers/food handlers can become ill or die
2. Wages can be lost and businesses can close
3. Owner or operator’s reputation can be damaged
4. Health violations may result in lawsuits.
5. How can a customer help to prevent foodborne illness?
Report foodborne illness to the Operator and local health unit; Advise staff of food allergies or
sensitivities.
6. List the 3 types of contamination and give one example of each.
Chemical (cleaning products, pesticides, insecticides, toxic metal); Physical (broken glass, hair,
earrings or body piercings, bandages, bits of metal, wood, insects); Biological (pathogens,
microorganisms from people)
7. Are microorganisms large or small?
Small
8. Should you store chemicals in your dry food storage area? Yes No
Please explain: Chemicals should be kept away from food storage and prep areas. They should
be kept in their original containers. If they must be transferred to other containers there ALWAYS
needs to be clear labeling. Keeping chemicals in a separate location from food and food prep
minimizes the chance that cross-contamination will occur. It protects the consumer from food
Downloaded by john gatheca ()
Train Can study sheet - Google Docs
Food Safety, Smart Serve and First Aid (Centennial College)
Studocu is not sponsored or endorsed by any college or university
Downloaded by john gatheca ()
, lOMoARcPSD|28964921
BASICS.fs t® 4th Edition - HOW MUCH DO YOU KNOW?
1. List 5 things that could contaminate food:
Possible answers include: Bacteria, Viruses, Parasites, Protozoa, Other microorganisms,
Chemicals, Toxins, Foreign objects.
2. List 3 things that could cause food poisoning:
Possible answers include: Toxins, Bacteria, Viruses, Parasites, other microorganisms
3. Can you die from food poisoning?
Yes No
4. How can foodborne illness affect your job or business?
1. Customers/food handlers can become ill or die
2. Wages can be lost and businesses can close
3. Owner or operator’s reputation can be damaged
4. Health violations may result in lawsuits.
5. How can a customer help to prevent foodborne illness?
Report foodborne illness to the Operator and local health unit; Advise staff of food allergies or
sensitivities.
6. List the 3 types of contamination and give one example of each.
Chemical (cleaning products, pesticides, insecticides, toxic metal); Physical (broken glass, hair,
earrings or body piercings, bandages, bits of metal, wood, insects); Biological (pathogens,
microorganisms from people)
7. Are microorganisms large or small?
Small
8. Should you store chemicals in your dry food storage area? Yes No
Please explain: Chemicals should be kept away from food storage and prep areas. They should
be kept in their original containers. If they must be transferred to other containers there ALWAYS
needs to be clear labeling. Keeping chemicals in a separate location from food and food prep
minimizes the chance that cross-contamination will occur. It protects the consumer from food
Downloaded by john gatheca ()
