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Foodborne Illness Illness carried or transmitted to people by food. Foodborne Illness Outbreak An incident in which two or more people experience the same illness after eating the same food. Warranty of Sale Rules stating how food must be handled in an establishment.
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Add to cartFoodborne Illness Illness carried or transmitted to people by food. Foodborne Illness Outbreak An incident in which two or more people experience the same illness after eating the same food. Warranty of Sale Rules stating how food must be handled in an establishment.
How long can foods safely remain in the Danger Zone during preparation? 4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? Reheat to 165F or hotter within 2 hours A handwashing sin...
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Add to cartHow long can foods safely remain in the Danger Zone during preparation? 4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? Reheat to 165F or hotter within 2 hours A handwashing sin...
what does it mean to have a person in charge (pic) in your facility? it means there is always someone available to help who is well-versed in food safety. when someone gets sick from eating food contaminated with germs or toxins it is called foodborne illness what 2 things do food inspectors look ...
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Add to cartwhat does it mean to have a person in charge (pic) in your facility? it means there is always someone available to help who is well-versed in food safety. when someone gets sick from eating food contaminated with germs or toxins it is called foodborne illness what 2 things do food inspectors look ...
Approved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamina...
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Add to cartApproved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamina...
Statistics of food related illnesses 48,000,000 people become ill 128,000 hospitalized, 3000 or more die What are the 3 food hazards? Physical, chemical, biological name the Big 5 bacteria: Shigella, E. coli, Salmonella viruses: Hepatitis A, Norovirus
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Add to cartStatistics of food related illnesses 48,000,000 people become ill 128,000 hospitalized, 3000 or more die What are the 3 food hazards? Physical, chemical, biological name the Big 5 bacteria: Shigella, E. coli, Salmonella viruses: Hepatitis A, Norovirus
What makes people sick from food Physical-objects found in food, biological-germs, chemical-poisonous substance 4 causes of food Bourne illness bacteria-grows in food, moisture, and temperature, virusesspread not by washing food, parasites- tiny bugs living in fish meat, killed at intense cold o...
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Add to cartWhat makes people sick from food Physical-objects found in food, biological-germs, chemical-poisonous substance 4 causes of food Bourne illness bacteria-grows in food, moisture, and temperature, virusesspread not by washing food, parasites- tiny bugs living in fish meat, killed at intense cold o...
for how long must shellfish tags be kept in the department 90 days what is a a glue board? control device for use in the store, proper storage containers are made of? stainless steel & copper what is the temp danger zone according to the 2009 FDA food code 41 F and 135 f
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Add to cartfor how long must shellfish tags be kept in the department 90 days what is a a glue board? control device for use in the store, proper storage containers are made of? stainless steel & copper what is the temp danger zone according to the 2009 FDA food code 41 F and 135 f
What are three hazards people can get sick from? -physical -biological -chemical What are foodborne illnesses? Sicknesses caused from not washing your hands or not cooking to the proper temperature. What are potentially hazardous foods? Foods that are more likely than others to support the rapid...
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Add to cartWhat are three hazards people can get sick from? -physical -biological -chemical What are foodborne illnesses? Sicknesses caused from not washing your hands or not cooking to the proper temperature. What are potentially hazardous foods? Foods that are more likely than others to support the rapid...
Personal hygiene: (Why is it important to wear light clothing) •Shows dirt more easily, dirt which may contain microorganisms Why is it important to wear a hair-net?: Who is expempt: •It's to ensure that no hair gets anywhere near or on food •Those who solely wait on tables are exempt (...
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Add to cartPersonal hygiene: (Why is it important to wear light clothing) •Shows dirt more easily, dirt which may contain microorganisms Why is it important to wear a hair-net?: Who is expempt: •It's to ensure that no hair gets anywhere near or on food •Those who solely wait on tables are exempt (...
if a food handler has been vomiting or has diarrhea, they should call in sick and don't return until the symptoms have been gone for at least 24 hours after washing, rising and drying hands, its recommended that a food handler turn off the faucet with a paper towel which is not a physical hazard ...
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Add to cartif a food handler has been vomiting or has diarrhea, they should call in sick and don't return until the symptoms have been gone for at least 24 hours after washing, rising and drying hands, its recommended that a food handler turn off the faucet with a paper towel which is not a physical hazard ...
Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Cl...
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Add to cartPotentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Cl...
What is Cross Contamination? Transferring of pathogens from one surface to another How can you prevent Cross Contamination? By cleaning and sanitizing What are the three types of hazards that make food unsafe? Biological, Chemical, and Physical What is Time-Temperature abuse? Leaving food out too...
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Add to cartWhat is Cross Contamination? Transferring of pathogens from one surface to another How can you prevent Cross Contamination? By cleaning and sanitizing What are the three types of hazards that make food unsafe? Biological, Chemical, and Physical What is Time-Temperature abuse? Leaving food out too...
in the two stage cooling method, what is the maximum amount of time allowed for stage one (cooling food from 135 to 70 degrees F)? 2 hours which is true about salmonella bacteria? they are not common cause of illness they are naturally found in animals they are a common cause of food allergies ...
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Add to cartin the two stage cooling method, what is the maximum amount of time allowed for stage one (cooling food from 135 to 70 degrees F)? 2 hours which is true about salmonella bacteria? they are not common cause of illness they are naturally found in animals they are a common cause of food allergies ...
Group responsible for enforcing Heath Canada standards for safety and nutritional quality of food sold in Canada The Canadian Food Inspection Agency (CFIA) What are the responsibilites of the CFIA? (4) - Inspection of manufacturing plants in which food will be shipped across provincial and intern...
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Add to cartGroup responsible for enforcing Heath Canada standards for safety and nutritional quality of food sold in Canada The Canadian Food Inspection Agency (CFIA) What are the responsibilites of the CFIA? (4) - Inspection of manufacturing plants in which food will be shipped across provincial and intern...
Food safety the practice of eliminating harmful agents from food, preventing food contamination, and ensuring that food is fit for consumption. Food safety policy a statement that lists the manner in which an establishment will maintain a food-safe environment. FDA (Food and Drug Administration) r...
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Add to cartFood safety the practice of eliminating harmful agents from food, preventing food contamination, and ensuring that food is fit for consumption. Food safety policy a statement that lists the manner in which an establishment will maintain a food-safe environment. FDA (Food and Drug Administration) r...
Alcoholic Beverage Alcohol, or any beverage containing more than one-half of one percent of alcohol by volume, which is capable of use for beverage purposes, either alone or when diluted Employee anyone who sells, serve, dispenses, or delivers alcoholic beverages for a business that's licensed to ...
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Add to cartAlcoholic Beverage Alcohol, or any beverage containing more than one-half of one percent of alcohol by volume, which is capable of use for beverage purposes, either alone or when diluted Employee anyone who sells, serve, dispenses, or delivers alcoholic beverages for a business that's licensed to ...
Foodborne Illness any disease caused or transmitted by eating food that is contaminated. Contamination includes bacteria, toxins, viruses, parasites, or any chemicals or non-biological materials that contact food. Contamination is usually caused by poor food handling or food storage practices. Food...
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Add to cartFoodborne Illness any disease caused or transmitted by eating food that is contaminated. Contamination includes bacteria, toxins, viruses, parasites, or any chemicals or non-biological materials that contact food. Contamination is usually caused by poor food handling or food storage practices. Food...
Why is food safety important? A.) To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak B.) No loss of sales or business C.) To maintain a good reputation for the business D.) All of the above D Identify the 5 most common risk factors to keep...
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Add to cartWhy is food safety important? A.) To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak B.) No loss of sales or business C.) To maintain a good reputation for the business D.) All of the above D Identify the 5 most common risk factors to keep...
Food Handler an employee of a food facility who is involved in the preparation, storage, service, or handling of food products. Anyone who prepares food or who may come in contact with food products, food utensils, or equipment is a food handler. You are not a food handler unless: 1. Possess...
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Add to cartFood Handler an employee of a food facility who is involved in the preparation, storage, service, or handling of food products. Anyone who prepares food or who may come in contact with food products, food utensils, or equipment is a food handler. You are not a food handler unless: 1. Possess...
What should a food worker use to retrieve ice from an ice machine? A scoop stored outside the ice A food worker cooks scrambled eggs that will be served immediately. What is the minimum internal temperature that the eggs must reach during cooking? 145°F (63°C) What should you do when a garba...
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Add to cartWhat should a food worker use to retrieve ice from an ice machine? A scoop stored outside the ice A food worker cooks scrambled eggs that will be served immediately. What is the minimum internal temperature that the eggs must reach during cooking? 145°F (63°C) What should you do when a garba...
Select which of the following statements are true about foodborne illness -foodborne illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below...
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Add to cartSelect which of the following statements are true about foodborne illness -foodborne illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below...
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