SERVE SAFE Flashcards

0
Q

Biological hazard

A

When bacteria, viruses,molds, yeast, or parasites contaminate food.
Controlling time and temperature of food is critical for minimizing biological hazards.

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1
Q

Name the three hazards that can cause food to be unsafe.

A
  1. Biological
  2. Chemical
  3. Physical
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2
Q

Chemical hazards.

A

Occur when a harmful chemical gets into food.

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3
Q

Physical hazard.

A

Occur when a foreign object gets into food, including dirt, hair, nail polish, insects, broken glass, nails, staples, plastic fragments,bones, or bits of packaging

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4
Q

FDA food code has identified the temperature danger zones as ________ degrees to _________ degrees.

A

41° to 135°

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5
Q

______________ is the single most important practice in any school nutrition program

A

Hand-washing

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6
Q

Name four types of thermometers.

A
  1. Thermocouple with thin probe.
  2. Bimetallic stemmed thermometer.
  3. Oven safe bimetallic thermometer.
  4. Equipment thermometer.
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7
Q

Name four areas that need to be cleaned on a routine bases.

A
  1. Floor.
  2. Walls.
  3. Ventilation system.
  4. Restrooms.
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8
Q

When do contact surfaces need to be washed, rinsed, and sanitized?

A
  1. After each use.
  2. When changing tasks.
  3. When there is a possibility if contamination.
  4. At four hour intervals if item is in constant use.
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9
Q

On a three compartment sink, what is the first sink used for?

A

Wash

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10
Q

On a three compartment sink, what is the second sink use for?

A

Rinse

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11
Q

On a three compartment sink, what is the third sink used for?

A

Sanitize

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12
Q

How should you allow items that have been sanitized to dry?

A

Let them air-dry to prevent the possibility of recontamination.

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13
Q

Name two types of dishwashers.

A
  1. Chemical.

2. High temperature.

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14
Q

Name three good receiving practices.

A
  1. Inspect, then accept or reject items. 2. Keep receiving area clean and we’ll lighted.
  2. Date product when it’s delivered.
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15
Q

Name four types of storage areas in all school nutrition facility.

A
  1. Dry storage.
  2. Chemical storage.
  3. Refrigerated storage.
  4. Freezer storage.
16
Q

List the five sections of a standard operating procedure.

A
  1. PURPOSE - why you do it.
  2. INSTRUCTIONS - step-by-step description.
  3. MONITORING - times and temperatures.
  4. CORRECTIVE ACTIONS - specific prep planed action.
  5. VERIFICATION and RECORD KEEPING - confirms that it works.