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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RTE Foods. Ready-to-eat foods.
Temperature Danger Zone. 41°F-135°F
When 2 or more people get sick from eating the same food at the same time
FIFO. First in, First out
CPR. Cardiopulmonary Resuscitation
The Flow of Food
OSHA. Occupational Safety & Health Administration
High risk populations
Time & Temperature Control for Safety (TCS)
Biological, physical and chemical
As hot as you can comfortably stand it
Reject the fish.
Away from food, utensils, and equipment used for food.
Clean, rinse, sanitize, and air-dry
Short and unpolished
Wood, cloth, plastic (any solid that is not a metal)
Place the knife on a sanitized surface and let the other person pick up the knife.
False. Closed-toe shoes
From the inside without keys
Throw it out
MSDS. Material Safety Data Sheet
Loss of reputation, loss of customers, legal fees, negative media exposure (just to name a few)
Grease, oil, or flammable liquids.
On the bottom shelf.
False. They should call in sick and stay home
PPE. Personal Protective Equipment
HACCP. Hazard Analysis & Critical Control Point
FDA. Food & Drug Administration
Third. Yes a forth degree exists but it is not commonly accepted by the public.
False. Tuck in your lower back.
False. Never stand on the top two rungs.
Inward and close to your side
Bimetallic Stemmed Thermometer
Hazard Communication Standard (HCS)
Integrated Pest Management (IPM)
General Safety Audit