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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







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

CPR. Cardiopulmonary Resuscitation


The path food takes in foodservice
The path food takes in foodservice heartbeat to someone who isn’t breathing and has no pulse.

The Flow of Food


Removing dirt and debris from a surface
Removing dirt and debris from a surface heartbeat to someone who isn’t breathing and has no pulse.

Cleaning


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? growth

Biological, physical and chemical



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

As hot as you can comfortably stand it


At what minimum temperature should hot tcs foods be held
At what minimum temperature should hot between…tcs foods be held?

135°F



Where should you store foodservice chemicals
Where should you store foodservice chemicals? between…

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


True or false. between…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


Foodhandlers should keep fingernails what 2 ways
Foodhandlers should keep fingernails what 2 ways? food-contact surfaces?

Short and unpolished


A class a fire extinguisher puts out what type of flammable material s
A class-A fire extinguisher puts out what type of flammable food-contact surfaces?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? food-contact surfaces?

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. food-contact surfaces?Restaurant and foodservice operators should wear open-toed shoes.

False. Closed-toe shoes


What is the first step in the flow of food
What is the first step in the flow of food food-contact surfaces?

Purchasing


To allow for quick escapes doors should open how
To allow for quick escapes, doors should open how? food-contact surfaces?

From the inside without keys




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? restaurant operation?

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


A class b fire extinguisher puts out what type of fire
A class restaurant operation?b fire extinguisher puts out what type of fire?

Grease, oil, or flammable liquids.


Where should raw poultry be stored in the refrigerator
Where should raw poultry be stored in the refrigerator? restaurant operation?

On the bottom shelf.


True or False. restaurant operation?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? of an emergency.

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? temperature of 165°F within ____

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


True or false when lifting a load bend from the knees and lift with the legs
True or False. temperature of 165°F within ____ When lifting a load, bend from the knees and lift with the legs.

True


True or false when carrying loads keep stomach muscles firm and stick out lower back
True or false. temperature of 165°F within ____ When carrying loads, keep stomach muscles firm and stick out lower back.

False. Tuck in your lower back.




Roasts should be cooked to a minimum internal temperature of 145 f and held for how long
Roasts should be cooked to a minimum internal temperature of 145°F and held for how long?

4 minutes




True or false you should never stand on the middle rungs of a ladder
True or False. of ______ °FYou should never stand on the middle rungs of a ladder.

False. Never stand on the top two rungs.


Which osha document summarizes occupational injuries and illnesses at an operation
Which of ______ °Fosha document summarizes occupational injuries and illnesses at an operation?

Form 300A


How do you hold a knife when walking
How do you hold a knife when walking? of ______ °F

Inward and close to your side


True or False. of ______ °FThe 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)


Judges the level of safety in an operation
Judges the level of safety in an operation infestation in an operation

General Safety Audit


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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