Test Study Guide
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| Food borne illness is transmitted to what? | show 🗑
|
||||
| show | Two or more people have the same symptoms after eating the same food
🗑
|
||||
| show | Bad press and low sales and customers
🗑
|
||||
| show | Lawsuit and legal fees and staff retraining
🗑
|
||||
| Unsafe food is the result of contamination | show 🗑
|
||||
| show | Bacteria, Viruses, Parasites, and Fungi
🗑
|
||||
| Chemical Contaminants | show 🗑
|
||||
| Physical Hazard | show 🗑
|
||||
| Five Risk Factors for Foodborne Illness | show 🗑
|
||||
| Time-temperature abuse | show 🗑
|
||||
| show | It has not been held or stored at correct temperatures
It is not cooked or reheated enough to kill pathogens
It is not cooled correctly
🗑
|
||||
| Cross-contamination | show 🗑
|
||||
| What are Pathogens? | show 🗑
|
||||
| show | Contaminated ingredients are added to food that receives no further cooking, Ready-to-eat food touches contaminated surfaces, A food handler touches contaminated food and then touches ready-to-eat food.
🗑
|
||||
| show | fail to wash their hands correctly after using the restroom, cough or sneeze on food, touch or scratch wounds, and then touch food, work while sick
🗑
|
||||
| show | Milk, Eggs, Meat, Fish, and cheese
🗑
|
||||
| Ready to eat food | show 🗑
|
||||
| These people have a higher risk of getting a foodborne illness: | show 🗑
|
||||
| show | Controlling time and temperature, Preventing cross-contamination, Practicing personal hygiene, Purchasing from approved, reputable suppliers, Cleaning and sanitizing
🗑
|
||||
| show | Train staff to follow food safety procedures
Provide initial and ongoing training
Provide all staff with general food safety knowledge
Provide job specific food safety training
Retrain staff regularly
Document training
🗑
|
||||
| show | The Food and Drug Administration is responsible for protecting the public health by ensuring the safety of our nation's food supply, cosmetics, and products
🗑
|
||||
| What does USDA stand for and what do they do? | show 🗑
|
||||
| show | Centers for Disease Control and Prevention
🗑
|
||||
| show | U.S. Public Health Service
🗑
|
||||
| show | State and local regulatory authorities
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
TitilopeOmole
Popular Culinary Arts sets