safety & sanitation 7-1 & 7-2

Question 1

working safely

1,2,3,4

Answer 1

1accidents cost the food service industry: 48 billion a year

2regulations OSHA & EPA:
occupational safety hazard administration & environmental protection administration

3personal protective clothing:
aprons shoes gloves back brace

4cleaning equipment: turn off machine unplug &follow manufacturer instructions

5personal injuries: slips and falls, cuts, burns and scalds, back injuries and strains

Question 2

fire safety

1,2,3

Answer 2

1. fire extinguisher
2. hood& sprinkler systems
3. fire emrgency procedures

Question 3

fires & fire extinguisher

Answer 3

class a: wood paper cloth plastic
type used: class a and a:b

class b grease oil chemicals
type used: class a:b & a:b:c

class c electrical cords wirring and switches 
type used: class a:c and b:c

class d combustible switches wirring metals $ iron
type used: class d

class k fires in cooking appliances involing vegetable or animal oil and fat
type used: k

Question 4

prepare for

emergencies

Answer 4

phone numbers
first aid
cpr

Question 5

types of contamination

Answer 5

direct contamination

cross contamination

Question 6

foodbirne illness outbreak

Answer 6

inform management
avoid panic
save suspected food
superviser calls appropriate authorities

Question 7

bacteria

Answer 7

thrive in temp between 41🌡 & 135🌡

x rapidly

some do not need oxygen

stmptoms are nausea abdominal pain
vomitting

Question 8

viruses

Answer 8

need a host or a living in which to multiply

can surving freezing & cooking

easily transmitted especially through personal hygiene

Question 9

parasites

Answer 9

1. larger than bacteria & viruses
2. live in or on a host
3. can be eliminated through cooking & freezing

Question 10

chemical hazards

Answer 10

detergents and hygiene detergents
degreases
abrasive and acid cleaners