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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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BATTER UP!

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Batter up

BATTER UP!


Batter up

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Foods that may be eaten without additional preparations

Foods that may be eaten without additional preparations

RTE Foods. Ready-to-eat foods.


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


Method used to rotate refrigerated frozen and dry food

Method used to rotate refrigerated, frozen, and dry food

FIFO. First in, First out


The transfer of pathogens from one surface or food to another

The transfer of pathogens from one surface or food to another

Cross-Contamination


The conditions that foodborne pathogens need to grow

The conditions that foodborne pathogens need to grow

FAT-TOM


Reducing pathogens on a surface to safe levels

Reducing pathogens on a surface to safe levels

Sanitizing


A technique that attempts to remove obstacles from a choking person s airway

A technique that attempts to remove obstacles from a choking person’s airway

Heimlich maneuver


Batter up

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

The Flow of Food


Removing dirt and debris from a surface

Removing dirt and debris from a surface

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


Groups of people who are especially vulnerable to foodborne illness

Groups of people who are especially vulnerable to foodborne illness

High risk populations


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


Pathogens grow well in food that has a temperature between

Pathogens grow well in food that has a temperature between…

41°F-135°F


When washing hands the water should be

When washing hands, the water should be…

As hot as you can comfortably stand it


At what minimum temperature should hot tcs foods be held

At what minimum temperature should hot tcs foods be held?

135°F


If a delivery of fresh fish has dark spots and discoloration

If a delivery of fresh fish has dark spots and discoloration

Reject the fish.


Where should you store foodservice chemicals

Where should you store foodservice chemicals?

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


Batter up

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


Foodhandlers should keep fingernails what 2 ways

Foodhandlers should keep fingernails what 2 ways?

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 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


What is the first step in the flow of food

What is the first step in the flow of food

Purchasing


To allow for quick escapes doors should open how

To allow for quick escapes, doors should open how?

From the inside without keys


When a glass is broken near food what should be done with the food

When a glass is broken near food, what should be done with the food?

Throw it out


What household item is used to put out a grease fire

What household item is used to put out a grease fire?

Baking Soda


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)


A class b fire extinguisher puts out what type of fire

A class 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?

On the bottom shelf.


Batter up

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


A method of protecting workers guests and property in case of an emergency

A method of protecting workers, guests, and property in case of an emergency.

Emergency Plan


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


Hands and arms should be scrubbed with soap for at least seconds

Hands and arms should be scrubbed with soap for at least ______ seconds

20


Tcs foods held for hot service must have their temperatures checked every hour s

TCS foods held for hot service must have their temperatures checked every ____ hour(s).

4


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 lifting a load bend from the knees and lift with the legs

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

False. Tuck in your lower back.


Rte foods should be cooked to a minimum internal temperature of f

RTE Foods should be cooked to a minimum internal temperature of _____°F

135


Seafood should be cooked to a minimum internal temperature of f

Seafood should be cooked to a minimum internal temperature of _____°F

145


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


Ground meat should be cooked to a minimum internal temperature of f

Ground meat should be cooked to a minimum internal temperature of ______ °F

155


Poultry should be cooked to a minimum internal temperature of f

Poultry should be cooked to a minimum internal temperature of ______ °F

165


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.


Which osha document summarizes occupational injuries and illnesses at an operation

Which osha 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?

Inward and close to your side


Batter up

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)


Judges the level of safety in an operation

Judges the level of safety 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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