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BATTER UP!. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25. 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41. 42 43 44 45 46 47 48 49 51 52 53 54 55 56. 57 58 59 60 61. Foods that may be eaten without additional preparations. RTE Foods. Ready-to-eat foods.

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where pathogens grow
Where pathogens grow

Temperature Danger Zone. 41°F-135°F

what is a foodborne illness outbreak
What is a foodborne illness outbreak?

When 2 or more people get sick from eating the same food at the same time

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A technique that attempts to restore breathing and a heartbeat to someone who isn’t breathing and has no pulse.

CPR. Cardiopulmonary Resuscitation

the federal agency that creates and enforces safety related standards regulations in the workplace
The federal agency that creates and enforces safety-related standards & regulations in the workplace

OSHA. Occupational Safety & Health Administration

a designation of foods that are vulnerable for pathogen growth
A designation of foods that are vulnerable for pathogen growth

Time & Temperature Control for Safety (TCS)

three categories of food safety hazards are what
Three categories of food safety hazards are what?

Biological, physical and chemical

when washing hands the water should be
When washing hands, the water should be…

As hot as you can comfortably stand it

where should you store foodservice chemicals
Where should you store foodservice chemicals?

Away from food, utensils, and equipment used for food.

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True or false.One item a master cleaning schedule specifies is how a piece of equipment should be cleaned.

True

what is the correct order for cleaning sanitizing food contact surfaces
What is the correct order for cleaning & sanitizing food-contact surfaces?

Clean, rinse, sanitize, and air-dry

a class a fire extinguisher puts out what type of flammable material s
A class-A fire extinguisher puts out what type of flammable material(s)?

Wood, cloth, plastic (any solid that is not a metal)

what is the proper way to pass a knife to another person
What is the proper way to pass a knife to another person?

Place the knife on a sanitized surface and let the other person pick up the knife.

true or false restaurant and foodservice operators should wear open toed shoes
True or false.Restaurant and foodservice operators should wear open-toed shoes.

False. Closed-toe shoes

which document describes hazards of chemicals in a restaurant operation
Which document describes hazards of chemicals in a restaurant operation?

MSDS. Material Safety Data Sheet

what is a cost of a foodborne illness outbreak
What is a cost of a foodborne illness outbreak?

Loss of reputation, loss of customers, legal fees, negative media exposure (just to name a few)

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True or False. If a foodservice employee has diarrhea or vomiting, he or she should only perform nonfood-preparation tasks.

False. They should call in sick and stay home

gloves hats and oven mitts are examples of what
Gloves, hats, and oven mitts are examples of what?

PPE. Personal Protective Equipment

widely used food safety measurement system that includes identifying areas where problems can occur
Widely used food safety measurement system that includes identifying areas where problems can occur.

HACCP. Hazard Analysis & Critical Control Point

recommends specific food safety regulations for the restaurant and foodservice industry
Recommends specific food safety regulations for the restaurant and foodservice industry.

FDA. Food & Drug Administration

foodhandlers must reheat food to a minimum internal temperature of 165 f within hour s
Foodhandlers must reheat food to a minimum internal temperature of 165°F within ____ hour(s).

2

what is the most serious degree of burn
What is the most serious degree of burn?

Third. Yes a forth degree exists but it is not commonly accepted by the public.

true or false when carrying loads keep stomach muscles firm and stick out lower back
True or false.When carrying loads, keep stomach muscles firm and stick out lower back.

False. Tuck in your lower back.

true or false you should never stand on the middle rungs of a ladder
True or False.You should never stand on the middle rungs of a ladder.

False. Never stand on the top two rungs.

how do you hold a knife when walking
How do you hold a knife when walking?

Inward and close to your side

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True or False.The purpose of a food safety management system is to identify & control possible hazards.

True

can check temperatures from 0 to 220 f can check hot and cold foods
Can check temperatures from 0 to 220 F. Can check hot and cold foods

Bimetallic Stemmed Thermometer

states that employers need to notify employees of chemical hazards present on the job
States that employers need to notify employees of chemical hazards present on the job

Hazard Communication Standard (HCS)

a system that will prevent control or eliminate pest infestation in an operation
A system that will prevent, control, or eliminate pest infestation in an operation

Integrated Pest Management (IPM)

a probe thermometer that measures heat by variations of voltage passing between two metals
A probe thermometer that measures heat by variations of voltage passing between two metals

Thermocouples

a probe thermometer which measures heat by variations in the flow of current in wire resistors
A probe thermometer which measures heat by variations in the flow of current in wire resistors

Thermistors

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