10-15 Servsafe review game | Baamboozle - Baamboozle

e. Local Regulatory Authority

Inspects operations Enforces regulations Investigating complaints and illnesses Issuing licenses and permits Approving construction Reviewing and approving HACC

d. CDC

Investigate outbreaks of foodborne illness Study the causes and control of disease Publish statically data and case studies in the Morbidity and Mortality Weekl

c. PHS

Assists the FDA, USDA and state and local regulatory authorities. Conduct research into the causes of foodborne-illness outbreaks Assist in investigates outbrea

a. FDA

Inspects all food except for meat, poultry, and eggs Regulates food transported across state lines. Issues the Model Food Code

USDA

Inspects meat, poultry and eggs. Regulates food the crosses state boundaries or involves more than one state

2) What is the manger’s responsibility for staff food safety training?

The manager should provide adequate food safety training to all staff when they hired and continue as needed. They should observe the staff’s performance on th

When should staff receive food safety training?

When they are first hired and then continue training them

Which agency writes The Model Food Code?

Food and Drug Administration (FDA)

What must a manager ask to see from the health inspector when they come in for an inspection?

Identification

5) Who should apply pesticides in a restaurant?

Pest Control Operator (PCO)

In what type of environment are cockroaches typically found?

Dark, warm, moist and hard to clean places

How would you deny pests food, water and shelter?

Dispose of garbage quickly Store recyclables in clean, pest-proof containers Store supplies away from walls and at least 6 inches off the floor Clean and mainta

What do you need to do to prevent access of pests?

Check deliveries & Use approved reputable suppliers Check windows, doors and vents

1) What are three basic rules of an Integrated Pest Management program?

Deny pests access to the operation Deny pests food and shelter Work with a licensed PCO to eliminate pests that do enter

19) What is the employers requirements for posting MSDS?

Staff have the right to see an MSDS for any hazardous chemical they work with. Therefore, you must keep these sheets where they can be accessed.

17) What organization has requirements for MSDS?

OSHA

If chemicals are transferred to a new container, what does the food handler need to do?

Label the new container with the common name of the chemical

15) How should chemicals be disposed of?

Follow the instructions on the label and any requirements from your local regulatory authority

How should utensils (flatware) be stored after they have been cleaned and sanitized?

At least 6 inches off the floor and food contact surfaces facing down (handles up).

12) What are the correct steps of washing dishes in a three compartment sink? (5 steps)

Rinse, scrape or soak items before washing them Wash items in the first sink Rinse items in the second sink Sanitize items in the third sink Air-dry items on a

11) What temperature does the water have to be in a three compartment sink’s first (cleaning) sink need to be?

110°F

10) What does the temperature have to be of a high temperature dishwashing machine’s final sanitizing rinse cycle?

180°F

8) How often do you need to clean and sanitize if the same items or equipment are in constant use?

4 hours

7) List the correct order of the steps to clean and sanitize: (5 steps)

Scrape or remove food bits from the surface Wash the surface Rinse the surface Sanitize the surface Allow the surface to air dry

5) What should you do if a tub of chemical sanitizer looks dirty or the concentration is too low?

Dump it out and replace it

4) What temperature does water need to be for heat sanitizing? How long do items need to be soaked in the hot water for heat sanitizing?

171°F for 30 seconds

3) What are the uses for each of the types of cleaners:

a. Degreaser- Detergents that contain a grease-dissolving agent. b. Detergent- Used for different cleaning tasks. Contain surfactants (surface acting agents) t

Definition of sanitizing:

Reduces pathogens on a surface to safe levels.

1) Definition of cleaning

Removes food and other dirt from a surface.

What is coving?

A curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean.

14) What are the requirements for outdoor garbage containers?

Garbage containers must be on a smooth, durable, non-absorbent surface (such as asphalt and concrete). Garbage containers need to have tight-fitting lids that

What happens if a ventilation system is not working properly?

Grease buildup on walls, ceilings and vents would occur.

12) What part of a restaurant requires the most lighting?

Food prep area (kitchen)

Definition of air gap:

An air space that separates a water supply outlet from a potentially contaminated source.

10) What are the ways to prevent back flow?

Air gap and back flow prevention devices such as a vacuum breaker

Definition of backsiphonage:

High water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back in the water supply.

Definition of back flow:

The reverse flow of contaminants through a cross-connections into a drinkable water supply.

Definition of cross connection:

A physical link between safe water and dirty water

What are the approved water sources for food service? (4 answers)

Approved public water mains Private water sources that are regularly tested and maintained Closed, portable water containers Water transport vehicles

What is required to be at a handwashing station? (5 answers)

Hot and cold running water Soap A way to dry hands Garbage container Signage

4) What setting information needs to be listed ON the dishwasher? (3 settings)

Water temperature Water pressure Cleaning and sanitizing chemical concentration

3) Floor mounted equipment needs to be on legs at least ___inches high off the floor; Tabletop equipment needs to be on legs at least _____ inches high off the tabletop.

6 & 4

2) What is the organization that created the national standards for foodservice equipment?

NSF

1) When choosing flooring, wall, and ceiling materials, pick those that are and .

durable- nonabsorbent

11) What are the components of a restaurant’s crisis communication plan?

List of media responses or a question-and-answer sheet suggesting what to say for each crisis Sample press releases that can be tailored quickly to each inciden

The time to prepare for a crisis is

before one happens.

9) Who is responsible for notifying the regulatory authority if a customer reports a foodborne illness to the restaurant?

The manager

8) If there is a backup of raw sewage in the restaurant, what does the restaurant need to do?

Contact the local regulatory authority to determine what the restaurant needs to do in order to be able to re-open.

7) If food temperature control is lost (refrigeration is out) for a long period of time, what does the restaurant need to do?

Arrange access to an electrical generator and a refrigerated truck that you can use in the event of an emergency. Prepare a menu with items that do not require

6) What is the other document required in order to perform the specialized methods

VARIANCE

5) What specialized methods is there a HACCP plan required to be in place before it is performed at a facility? ( name 2 )

• Smoking food as a method to preserve it (but not to enhance flavor) • Using food additives or adding components, such as vinegar to preserve or alter it so it

There are __(number) principles of the HACCP program.

7

What is the purpose of the HACCP program?

To identify significant biological, chemical or physical hazards at specific points within a product’s flow. Once identified, the hazards can be prevented, eli

What does HACCP stand for?

Hazard Analysis Critical Control Point

What are the five common risk factors for foodborne illness?

Purchasing food from unsafe sources, failing to cook food correctly, holding foot at incorrect temperatures, using contaminated equipment and practicing poor pe