{Food Safe Level 1} Exam

Front 1

Top Ten Improper Food Handling Practices

Back 1

1. Improper cooling
2. Advanced preparation
3. Infected person
4. Inadequate reheating for hot holding
5. Improper hot holding
6. Contaminated raw food or ingredient
7. Unsafe source
8. Use of leftovers
9. Cross-contamination
10. Inadequate cooking

Front 2

Top Workplace Safety Hazards

Back 2

1. Tools and equipment such as knives, fryers, mixers
2. Hot materials and surfaces
3. Slippery floors/walkways
4. Manual handling, like lifting
5. Chemicals, like bleach
6. other

Front 3

See it
Think it
Do it

Back 3

Look at the task
Is there a risk of injury, disease, or foodborne illness?
Take action to eliminate or control the risk

Front 4

Use PPE

Back 4

Personal Protective Equipment

Front 5

Microbes.

Back 5

Living things too small to be seen with naked eye. Microbes that can cause diseases are called pathogens.

Front 6

Protozoa.

Back 6

One-celled animals or microbes.

Front 7

Five types of microbes:

Back 7

Bacteria, viruses, parasites, protozoa, and fungi.

Front 8

Cycle of Transmission. 3 points on the triangle and detail.

Back 8

Food Handler (skin, nose, hair, hands, clothing)
Food
Environment (work surface, utensils, insects, air)

Front 9

Cross-contamination is another term for __________.

Back 9

indirect transmission

Front 10

Direct transmission.

Back 10

Direct transmission of foodborne disease occurs when the microbes transfer directly from the source of the food through ways such as touching and coughing or sneezing directly onto the food.

Front 11

Biological Causes for pathogens to reach food.

Back 11

Many pathogens live and grow on warm-blooded animals. Pathogens "hitchhike" on people, animals, insects and objects. they may even travel through the air on dust particles.

Front 12

Multiplying bacteria

Back 12

With the right conditions, bacteria can double every 20 minutes.

Front 13

What temperature is the DANGER ZONE?

Back 13

4 to 60 degrees Celcius.

Front 14

Spores.

Back 14

Spores are produced by certain bacteria for protection. Can germinate into pathogens in the DANGER ZONE and multiply in food.

Front 15

FATTOM.

Back 15

Food (protein)
Acid (pH scale)
Time
Temperature
Oxygen
Moisture

Front 16

Potentially Hazardous Foods.

Back 16

Neutral on pH scale. at a 4.5 - 7.
cooked pastas/rices because now they have moisture in them.

Front 17

Water.

Back 17

Must be from a potable source (drinkable)
Backflow preventers in place.
A hose-bib vacuum breaker installed on the hose-bib.

Front 18

Two basic types of biological foodborne illnesses.
Food Intoxication

Back 18

Grows in food. example: staphylococcus

Front 19

Staphylococcus details
and main source

Back 19

colourless
odourless
tasteless
heat stable

main source is peopl

Front 20

Two basic types of biological foodborne illnesses.
Food Infection

and source

Back 20

The bacteria is in the food, but needs a body to grow.
example: salmonella
source: poultry, eggs

Front 21

Most pathogenic bacteria are killed by:

Back 21

high heat

Front 22

When receiving products, use FIFO

Back 22

First in, First out

Front 23

FIFO

Back 23

-best before date or expiry date
-approved source
-do not overstock
-adequate amount of shelving available
-notify supervisor if stock is not used with a six-month period

Front 24

'Always store ready-to-eat foods ........

Back 24

ABOVE RAW FOODS

Front 25

Effects of moisture on stored food. STAY DRY.

Back 25

Protect food items by keeping them 15 cm off the floor

Front 26

Moisture leads to

Back 26

bugs and rodents

Front 27

Refrigerator Storage

Back 27

o to 4 degrees Celcius

Front 28

Frozen food storage

Back 28

-18 degrees Celcius or below

Front 29

Dry food storage

Back 29

10 to 21 degrees Celcius

Front 30

Chemical storage

Back 30

Store in a locked cupboard
no improperly labelled containers
material safety data sheet MSDS or WHMIS

Front 31

safe lifting

Back 31

limit lifts to the range between your knuckle and shoulder height

Front 32

less hazardous foods

Back 32

dry, sweet, salty, sour/acidic

Front 33

DO NOT THAW FOOD AT __________________

Back 33

ROOM TEMPERATURE

Front 34

Hot to cold right away -> ________

Back 34

condensation

Front 35

thermometers should be calibrated __________

Back 35

frequently

Front 36

bacteria growth to a billion.
10C
5C
0C

Back 36

two days
eight days
eighteen days

Front 37

Lockout procedure
or

Back 37

off, on, on, off
unplug with lock over plug

Front 38

meat cutter, what should u do when trying to clean

Back 38

setting gauge should be returned to zero

Front 39

when tasting use a

Back 39

disposable spoon

Front 40

when washing hands use the

Back 40

rotary method and 30 secs

Front 41

a cup left on the table _________________ is okay because the dust settles

Back 41

upside-down

Front 42

do not touch utensils by the

Back 42

business end

Front 43

store ice cream scoops in a container full of

Back 43

cold water

Front 44

when carrying/serving:

Back 44

-use a tray
-rest muscles for about 5 to 10 seconds after carrying heavy items

Front 45

closed-toe shoes

Back 45

walk do not run

Front 46

Food Allergies.

Back 46

be prepared to ask the chef or cook.
avoid use of latex gloves - it can develop a life threatening allergic reaction and customers may react

Front 47

DO NOT GIVE ___________

Back 47

medical advice

Front 48

Foodborne Illness Complain

Back 48

Take name, address, phone number, number of people in party, time of day, what type of food

Front 49

you are most contagious

Back 49

3 days before you know

Front 50

Soak flatware and utensils for _______________

Back 50

10 to 15 minutes

Front 51

place utensils ___________________ when sorting and racking

Back 51

business-end up

Front 52

Procedures for proper warewashing

Back 52

1.organization
2.scraping and pre-soaking
3.sorting and racking
4.washing
5.rinsing
6.sanitizing
7.air drying

Front 53

washing with chlorine bleach

Back 53

(28 ml/4.5L)

Front 54

sanitizing dishes with hot water:

Back 54

a minimum of 82 degrees Celcius for 10 seconds

Front 55

CIP

Back 55

clean in place.
cleaning without unassembling

Front 56

cleaning a deep fat fryer.

Back 56

wear PPE

Front 57

Discarding or collecting materials.

Back 57

sharp items sticking out of the bag.
do not place one hand underneath the bag to support it.
do not compress garbage.