serv safe Flashcards
1
Q
what food associated with Salmonella Typhi
a. beverages
b. produce
c. shellfish from contaminated water
d. undercooked ground beef
A
a. beverages
2
Q
what symptoms require a food handler from being excluded from working
a. sore throat
b. jaundice
c. coughing
d. stomach cramps
A
b. jaundice
3
Q
Which is an example of physical contamination?
a. sneezing on food
b. touching dirty food-contact surfaces
c. bones in fish
d. cooking tomato sauce in a copper pan
A
c. bones in fish
4
Q
What practice is useful for preventing Norovirus from causing foodborne illness?
a. cooking food to minimum internal temperature
b. correct handwashing
c. cooling food rapidly
d. encouraging staff to get flu shot
A
c. cooling food rapidly
5
Q
What condition promotes the growth of bacteria?
a. high acidity
b. low levels of moisture
c. food held between 70 and 125 degrees F (21 C and 52 C)
d. food with a pH that is highly alkaline
A
c. food held between 70 and 125 degrees F (21 C and 52 C)
6
Q
Parasites are commonly associated with what food?
a. mushrooms
b. wild game
c. whole wheat
d. dairy products
A
b. wild game
7
Q
What practice should be used to prevent seafood toxins from causing a foodborne illness
a. cooking food to correct internal temperatures
b. handwashing throughout the day
c. purchasing food from approved, reputable suppliers
d. microwaving fish to be served raw for 15 secods
A
c. purchasing food from approved, reputable suppliers
8
Q
How should chemicals be stored?
a. above food
b. away from prep areas
c. in food-storage areas
d. with kitchenware
A
b. away from prep areas
9
Q
What does the L stand for in the FDA’s ALERT tool?
a. Listen
b. leave
c. limit
d. look
A
d. look
10
Q
What practice can help prevent allergic reactions?
a. cooking different food types in the same oil
b. identifying ingredients for customers
c. using parchment paper when baking cookies
d. providing home delivery service
A
b. identifying ingredients for customers
11
Q
What symptom can indicate a customer is having an allergic reaction?
a. wheezing or shortness of breath
b. left arm pain
c. appetite loss
d. coughing blood
A
a. wheezing or shortness of breath
12
Q
Where should a food handler wash his or her hands after prepping food?
a. three-compartment sink
b. utility sink
c. designated sink for handwashing
d. food prep sink
A
c. designated sink for handwashing
13
Q
When should a food handler with a sore throat and fever be excluded from the operation?
a. when the customers served are primarily a high-risk population
b. when the food handlers fever is over 100 degrees F (38 C)
c. after the food handler has a sore throat that has lasted for more than 5 days
d. before the regulatory authority is notified
A
a. when the customers served are primarily a high-risk population
14
Q
A food handler comes to work with diarrhea. What should the manager tell the worker?
a. do not work with food
b. go home
c. clean the restroom after each use
d. only bus tables
A
b. go home
15
Q
What should a food handler do to make gloves easier to put on?
a. sprinkle flour in the gloves
b. blow into the gloves
c. select the correct size gloves
d. roll the gloves up
A
c. select the correct size gloves
16
Q
When can a food handler diagnosed with jaundice return to work?
a. after 1 week
b. when his or her skin returns to a natural color
c. seven days after the last symptom is observed
d. when approved by the regulatory authority
A
d. when approved by the regulatory authority
17
Q
Which item is a potential physical contaminant?
a. sanitizer
b. jewelry
c. sweat
d. hand sanitizer
A
b. jewelry
18
Q
What is the purpose of hand antiseptic?
a. eliminate the need for handwashing
b. increase the use of sanitizing solutions
c. lower the number of pathogens on the skin
d. eliminate the need for use of gloves
A
c. lower the number of pathogens on the skin
19
Q
Single use gloves are not required when
a. the food handler has a latex sensitivity
b. cleaning stationary equipment
c. washing produce
d. handling cooked food
A
c. washing produce
20
Q
What should food handlers do after leaving and returning to the prep area?
a. put on gloves
b. remove their aprons
c. wash hands
d. apply hand antiseptic
A
c. wash hands
21
Q
What type of eggs must be used when preparing raw or undercooked dishes?
a. pasteurized
b. pooled
c. hard-boiled
d. shelled
A
a. pasteurized
22
Q
What causes preschool age children to be at risk for foodborne illness?
a. their immune systems are not strong
b. they have not received all of their immunizations
c. they only eat ready to eat food
d. they have hidden allergies
A
a. their immune systems are not strong
23
Q
Which organization includes inspecting food as one of its primary responsibility
a. US Public Health Service
b. Centers for Disease Control
c. US Department of Agriculture
D. Occupational Safety and Health Administration
A
c. US Department of Agriculture
24
Q
What should a server do after clearing a table?
a. apply hand antiseptic
b. wash hands
c. put disposable gloves back on
d. rinse hands in warm water
A
b. wash hands
25
What strategy can prevent cross-contamination?
a. buy food that does not require prepping
b. prep food on both sides of a cutting board
c. prep raw food and ready to eat food at the same time
d. avoid time temperature abuse
a. buy food that does not require prepping
26
What temperatures do infrared thermometers measure?
a. internal food
b. air
c. surface
d. oven
c. surface
27
When can glass thermometers be used?
a. when candy is being made
b. when checking liquids
c. when enclosed in a shatterproof casing
d. when hanging in a cooler
c. when enclosed in a shatterproof casing
28
Why should food temperatures be taken in 2 different locations?
a. to ensure the thermometer is calibrated correctly
b. it is required by the manufacturer
c. to ensure the thermometer is accurate to +/- 2 degF or +/- -1 C
d. temperature may vary in the food
d. temperature may vary in the food
29
A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp use by day is April 8, and the scallops use by date is April 10. What is the use by date for the seafood dish?
a. April 4
b. April 8
c. April 10
d. April 12
b. April 8
30
What information must be included on the label of food packaged on-site for retail sale?
a. pack date
b. list of ingredients
c. storage guidelines
d. serving size
b. list of ingredients
31
How should an item that has been recalled by its manufacturer be stored in the operation?
a. together with food that will be served
b. separately from food that will be served
c. in vacuum-packed bags
d. in self-draining containers
b. separately from food that will be served
32
A food handler has just finished storing a dry food delivery. Which step was done correctly?
a. stored food away from the wall
b. stored food 4 inches off the floor
c. stored food underneath a stairwell
d. stored food in an empty chemical container
a. stored food away from the wall
33
Which item should be rejected?
a. bags of organic cookies in torn packaging
b. bottled milk at 41 deg F (5C)
c. shell eggs at an air temperature of 45 deg F (7 C)
d. live oysters at 50 deg F (10C)
a. bags of organic cookies in torn packaging
34
Ready to eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
a. 12 hours
b. 24 hours
c. 48 hours
d. 72 hours
b. 24 hours
35
A local nursing home has a yearly barbecue for its residents. Which food item should not be served
a. deviled eggs
b. potato salad
c. raw carrots
d. rare hamburgers
d. rare hamburgers
36
When transporting food off-site, how should information such as use by date and time be communicated by staff?
a. telephone
b. text or email message
c. labels on food
d. verbal instructions
c. labels on food
37
What is the minimum internal cooking temperature for a veal chop?
a. 135 deg F (57 C)
b. 145 deg F (63 C)
c. 155 deg F (68 C)
d. 165 deg F (74 C)
b. 145 deg F (63 C)
38
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
a. 2 hours
b. 4 hours
c. 6 hours
d. 8 hours
c. 6 hours
39
Lasagna was removed from hot holding for serving at 11:00 am. By what time must it be served or thrown out
a. 12:00
b. 2:00
c. 3:00
d. 4:00
c. 3:00
40
What should be done with preset, unwrapped utensils that appear to be unopened after the guests have left the table?
a. wrap the utensils with a clean napkin
b. leave the utensils for the next guest
c. clean and sanitize the utensils
d. wipe off the utensils and resuse
c. clean and sanitize the utensils
41
What rule for serving bread should food handlers practice?
a. do not re-serve uneaten bread
b. reheat uneaten bread before serving to other customers
c. recycle unused, uncovered butter for use in other food items
d. clean and sanitize bread baskets between each customer
a. do not re-serve uneaten bread
42
In a self service area, unpackaged food does not need a label if the product
a. makes a claim about health or nutrient content
b. does not make a claim about health or nutrient content
c. has been prepared at an unregulated processing plant
d. has been prepared at a vendors processing plant
b. does not make a claim about health or nutrient content
43
The temperature of duck breast is checked during cooking. According to the operations policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 deg F (74 C). What HACCP principle is addressed by cooking the duck breast to 165 deg F (74 C)?
a. Hazard analysis
b. Verification
c. monitoring
d. critical limit
d. critical limit
44
What must a food handler with an infected hand wound do to work safely with food?
a. cover the wound with an impermeable cover and wear a single-use glove
b. avoid working with raw food until the wound is completely dry
c. place a bandage on the wound
d. apply hand sanitizer to the wound
a. cover the wound with an impermeable cover and wear a single-use glove
45
Which of these food processes does not require a variance from a regulatory authority?
a. smoking food as a method to preserve it
b. buying bean sprouts from a reputable supplier
c. curing food
d. pasteurizing juice on site
b. buying bean sprouts from a reputable supplier
46
What is cross-connection?
a. backflow of clean water into dirty water
b. physical link between safe water and dirty water
c. water transport vehicle
d. approved public water main
b. physical link between safe water and dirty water
47
What information must be posted on a dishwasher?
a. manufacturer phone number
b. correct settings
c. recommended sanitizing amounts
d. schedule for cleaning
b. correct settings
48
What scenario can lead to pest infestation?
a. storing recyclables in paper bags
b. cleaning up spills around garbage containers
c. rotating products using the FIFO method
d. installing air curtains above doors
a. storing recyclables in paper bags
49
What is the first step in developing a HACCP plan?
a. identify corrective actions
b. conduct a hazard analysis
c. establish monitoring procedures
d. determine critical control points
b. conduct a hazard analysis
50
What factors influence the effectiveness of a chemical sanitizer?
a. concentration, temperature, contact time, pH, and water hardness
b. concentration, absorbency, moisture, alkalinity, salinity
c. concentration, protein, acidity, air temperature, strength
d. concentration, water activity, reactivity, pressure, density
a. concentration, temperature, contact time, pH, and water hardness
51
What is the first step of cleaning and sanitizing stationary equipment?
a. take off removable parts
b. unplug the unit
c. spray the surface with cleanser
d. wash the equipment surface using hot water
b. unplug the unit
52
What temperature should the water be for manual dishwashing
a. at least 70 deg F (21 C)
b. at least 90 deg F ( 32 C)
c. at least 100 deg F (37 C)
d. at least 110 deg F (43 C)
d. at least 110 deg F (43 C)
53
What organization requires a Material Safety Data Sheet (MSDS) to be included with hazardous chemicals?
a. Environmental Protection Agency
b. Occupational Safety and Health Administration
c. People for the Ethical Treatment of Animals
d. National Restaurant Association
b. Occupational Safety and Health Administration
54
What must staff members do when transferring chemicals to a new container?
a. label the container
b. complete an MSDS request
c. log the transfer in the MSDS
d. store the chemical in a locked cabinet
a. label the container
55
What temperature must a high-temperature dishwashers final sanitizing rinse be?
a. at least 150 deg F (65C)
b. at least 160 deg F (71 C)
c. at least 170 deg F (76C)
d. at least 180 deg F (82 C)
d. at least 180 deg F (82 C)
56
what must food handlers do when handling ready to eat food?
a. wear single use gloves
b. sanitize their hands
c. wear an apron
d. use bare hands
a. wear single use gloves
57
Why are people who take certain medications at risk for foodborne illness?
a. their immune systems are compromised
b. they have not build uo strong immune systems
c. they only eat TCS food
d. they have hidden allergies
a. their immune systems are compromised
58
What should be done with a package of flour that is received with signs of dampness on the bag?
a. reject the flour and return it to the supplier
b. accept the flour and place in dry storage
c. dry the bag thoroughly before use
d. store the bag in a cooler at 41 degF (5 C) or lower
a. reject the flour and return it to the supplier
59
Which responsibility is included in the Food and Drug Administrations role?
a. inspecting meat, poultry and eggs
b. issuing licenses and permits
c. regulating food transported across state lines
d. approving HACCP plans
c. regulating food transported across state lines
60
What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
a. 115 deg F (46 C)
b. 125 deg F (51 C)
c. 135 deg F (57 C)
d. 145 deg F (62 C)
c. 135 deg F (57 C)
61
How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct temperature?
a. rinse it from the surface and then apply it a second time
b. test the surface first to confirm that there are no pathogens
c. use a test kit to check the sanitizers concentration when mixing it
d. heat it to the temperature recommended by the manufacturer
c. use a test kit to check the sanitizers concentration when mixing it
62
A tuna salad is removed from the cooler at 9:00 am and put out for a buffet at 11:00 am. By what time must the tuna salad be served or thrown out?
a. 12:00
b. 2:00
c. 3:00
d. 4:00
c. 3:00
63
When can raw, unpackaged meat be offered for self-service?
a. at organic food stands
b. at mongolian barbeques
c. when the meat is high quality
d. when the meat is frozen
b. at mongolian barbeques
64
What rule for serving condiments should be practiced?
a. serve condiments in original containers
b. serve condiments in antimicrobial containers
c. combine bowls of leftover condiments with fresh ones
d. serve bottle condiments that remain open between uses
a. serve condiments in original containers
65
Bulk unpackaged food in self-service areas must be labeled when
a. the food is prepared on the premises
b. the manufacturer claims the food is healthy
c. the food is prepared at another unit of the same chain
d. the food supports pathogen growth
b. the manufacturer claims the food is healthy
66
The temperature of clam chowder is checked during holding. According to the operations policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
a. hazard analysis
b. verification
c. monitoring
d. corrective action
d. corrective action
67
Which process requires a variance from the regulatory authority?
a. smoking food to enhance flavor
b. serving wild game
c. serving imported cheese
d. sprouting seeds or beans
d. sprouting seeds or beans
68
What information must be included on the label of a container of ready to eat TCS food prepped on site for retail use?
a. quality of the food
b. potential allergens
c. reheating instructions
d. storage requirements
b. potential allergens
69
What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?
a. heat the food to destroy pathogens
b. throw it out
c. recondition the food
d. make sure food has not been time-temperature abused
b. throw it out
70
What should a food handler do with food after it is thawed in the microwave?
a. cook it using conventional cooking equipment
b. cover the food to prevent it from drying out
c. check the temperature in at least 2 places
d. let the food stand for 2 minutes before cooking
a. cook it using conventional cooking equipment
71
What must an operation do before packaging fresh juice on site for later sale?
a. obtain a variance
b. freeze the juice
c. hold produce at 41 deg F (5 C) or lower
d. Contact OSHA
a. obtain a variance
72
What temperature must stuffed lobster be cooked to?
a. 135 deg F (57 C) for 4 minutes
b. 145 deg F (63 C) for 4 minutes
c. 155 deg F (68 C) for 15 seconds
d. 165 deg F (74 C) for 15 seconds
d. 165 deg F (74 C) for 15 seconds
73
What temperature must cooked vegetables reach to be safely hot-held for service?
a. 135 deg F (57 C)
b. 145 deg F (63 C)
c. 155 deg F (68 C)
d. 165 deg F (74 C)
a. 135 deg F (57 C)
74
Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. What item is not safe to serve?
a. pancakes
b. soft boiled eggs
c. corned beef hash
d. mayonnaise
b. soft boiled eggs
75
when must a food handler change gloves?
a. after 1 hour of constant use
b. as soon as they become dirty or torn
c. at the end of the shift
d. every 6 hours
b. as soon as they become dirty or torn
76
A food handler has cooled a container of chili to 70 deg F (21 C) in 1 hour. How much time is left to cool the chili to 41 deg F (5 C)?
a. 2 hours
b. 3 hours
c. 4 hours
d. 5 hours
b. 3 hours
77
What should a server do when taking a food order from customers who have concerns about food allergies?
a. describe each menu item to customers who ask, including any "secret" ingredients
b. explain the symptoms of an allergic reaction to customers before they order
c. when customers arrive, tell them the food may cause allergic reactions
d. tell customers with food allergies they will not be able to receive service
a. describe each menu item to customers who ask, including any "secret" ingredients
78
What is the minimum internal cooking temperature for chicken breast?
a. 135 deg F (57 C) for 4 minutes
b. 145 deg F (63 C) for 4 minutes
c. 155 deg F (68 C) for 15 seconds
d. 165 deg F (74 C) for 15 seconds
d. 165 deg F (74 C) for 15 seconds
79
What thermometer is best suited for checking a dishwashing machines final rinse temperature
a. time-temperature indicator
b. infrared thermometer
c. maximum registering thermometer
d. immersion probe
c. maximum registering thermometer
80
proper temperature to cook poultry or ground poultry?
165 deg F for 15 seconds
81
proper temperature for ground beef/ground pork
155 deg F for 15 seconds
82
Proper temperature for eggs, beef and pork
145 deg F for 15 seconds
83
Whats temperature for rare beef
130 deg F
84
Temperature for fruits and vegetables
135 deg F
85
Who are most at risk for foodborne illnesses
PIES ( people with impaired immune systems)
1. Pregnant/nursing women
2. Elderly
3. Infants/children
4. Those with impaired immune systems
86
What foods put pregnant women at risk and should be avoided
1. High mercury fish (king mackeral, shark, swordfish)
2. Hot dogs/luncheon meats
3. Unpasteurized cheese/milks
4. Liver (high vitamin A-birth defects
87
what is a foodborne outbreak?
incident when 2 or more people suffer from the same illness
88
Name categories of food borne illness
1. biological- bacteria, virsues, parasites, fungi
2. Physical-nails, hair, bandages
3. Chemical- acidic foods in copperpot
4. Cross contamination-not washing hands properl and preparing food
89
Whats temperature danger zone
41 deg F-135 deg F
90
Max time a food can be exposed to the temperature danger zone
4 hours
91
E coli 0157:h7 source and symptoms
ground beef, lettuce (F &V), unpasteurized juices, fecal contaminant from animals/ humans
92
Salmonella source and symptoms
poultry and eggs, dairy
165 deg Kills
symptoms- cramps, vomiting, fever
93
clostridium botulinum source and symptoms
dented cans, vacuum packed foods, soil, honey, grows w/o oxygen
symptoms- abdominal pain, nausea, flu-like symptoms
94
Listeria source and what can cause
deli meats, unpasteurized milk, refrigerators
| known to cause birth defects
95
Shigella source and symptoms
improper handwashing, touching ready to eat foods (transmitted by cross-contamination)
symptoms- fever, nausea, diarrhea
96
staphylococcus aureus source and symptoms
```
(staff-people)
most common foodborne illness
easily transmitted (sneezing, coughing, scratching, touch hair)
heat cant kill
symptoms: cramps, nausea, diarrhea
```
97
bacillus cereus source and symptoms
rice, starchy foods, meat, soil, raw sprouts
symtpoms: nausea, vomiting, diarrhea
symtpoms: vomitting (starchy); diarrhea (meat)
98
Camplyobacter
veggies, raw poultry
one of the most common
diarrhea
99
vibrio
contaminated fish and shellfish
more common in summer months
chills, fever, vomitting
100
What is FATTOM
```
acronym for conditions associated with bacterial growth
food- high in protein
acid- 4.6-7.5
temperature- 41-135 (danger zone)
time- 4 hours
oxygen- aerobic/anaerobic
moisture- foods with plenty of water
```
101
whats true about viruses
```
do not reproduce on food
use food as means of transportation
requires a host animal or living organism to grow
poor personal hygeine
dirty dishes
shellfish
```
102
norwalk/norovirus
transmitted thru fecal-oral rounte or vomit-oral route
send home
return only upon physical approval
symptoms: diarrhea, vomiting, stomach cramps
103
Parasites
live within or feed off another host
| human-human, animal-human, or human-animal
104
Trichinella source and symptoms
pork, wild game
transferred by circulatory system (heart/bloodstream)
freeze to kill
symptoms: vomiting, fever, aches, eye swelling, aching joints
105
Anisakis source and symptoms
fish/seafood
burrow in digestive tract
symptoms- tickling/tingling sensation in throat
106
Giardia source and symptoms
contaminated water, also food (children at risk-hands in mouth)
symptoms- watery stool, diarrhea, cramps
107
Name common seafood toxins
1. ciguatera- grouper, snapper, barracuda
| 2. scomboid poisoning- seafood, histamine toxins
108
why are metals sometimes toxic and which ones
react with acidic foods
| copper, zinc, brass, pewter
109
Name order of cleaning dishes
scrape off foods, wash, rinse, sanitize, air dry
110
what material must cutting boards be made of
hard wood or heavy duty plastic
111
proper order for placing items in frig from top (lower temp) to bottom (higher temp)
1. ready to eat foods (RTE)
2. seafood
3. beef/pork
4. ground meats/ ground fish
5. chicken/ ground poultry
112
moldy food can be dangerous. Which foods are ok to cut off mold from
salami, cured ham, hard cheese
| heating/freezing does not kill toxins
113
Can yeasts be killed
yes, by heat. 136 deg F for 15 minutes
114
max amount of days to keep prepared foods
max 7 days at 41 degrees F or lower
| cover, label, and use-by date
115
What type of thermometer?
must be bi-metallic, stemmed and shatterproof
accurate w/i +/- 2 deg F
Read 0 deg F to 220 deg F
116
What are ways to calibrate thermometer?
```
boiling water (212deg) or crushed ice (50%) and water (32 deg)
clean and sanitize after each use
done on regular basis
```
117
Name the different methods for properly cooling down foods
* * 3S, 3Is
1. smaller portions, shallow pans (4 in or less), stir food
2. ice bath, ice wand, ice directly
118
what is best way for cooling foods
2 stage cooling process (max time 6 hrs)
1. cool from 135 deg F to 70deg F within 2 hours
2. cool from 70 deg F to 41 deg F within 4 hours
119
Name the 4 methods for defrosting foods
1. use food (frozen bag submerged in hot water)
2. under refrigeration 41 deg F or lower
3. microwave- immediately cook
4. submerged under running water 70 deg F or lower
120
water temp for hot water to sanitize
171-180 deg F for 30 seconds
121
handwashing water temperature
100 deg F for 1 minute
122
Machine washing water temp using hot water to sanitze
171-180 deg F
123
machine washing water temp for using chemical sanitation
120 deg F
124
Temp to kill mold
140 deg F for 10 minutes
125
Temp for dry storage and storage standards
50-70 deg F
FIFO
6 inches above the floor
126
Name mainpossible food allergies
1. milk
2. eggs
3. fish
4. shellfish
5. tree nuts ( almond; Brazil nut; cashew; chestnut; filbert/hazelnut; macadamia nut; pecan; pine nut (pignolia nut); pistachio; walnut)
6. peanuts
7. soybeans
8. wheat
127
Proper method of handwashing
in handwashing sink only
20 seconds
wet hands, soap, scrub (15-20 sec), rinse, dry with towel
128
What is HACCP stand for and what is its purpose
HACCP- hazard analysis critical control point
HACCP is preventative approach to maximize food safety by identifying potential dangers for corrective action
> identify- control- evaluation
129
Name the 7 principles of HACCP
1. conduct a hazard analysis (ie cooking, cooling, reheating)
2. determine critical control points
3. establish critical limits
4. establish monitoring procedures
5. identify corrective actions to be taken
6. verify that the system works
7. establish procedures for recording keeping and documentation (time and temperature logs)
130
What food processes need a variance from a regulatory authority
1. smoking food to PRESERVE IT
2. use of food additives to preserve or alter food
3. curing food
4. custom processing animals
5. package unpasteurized juices
6. serve raw or undercooked shellfish
7. reduced oxygen packaging ( ROP)
131
What is FIFO
food used in the order in which it was received
132
What does backflow mean
reverse flow of contaminants thru a cross connection into the drinkable water supply
133
What does back siphonage mean
a vacuum created in the plumbing system that sucks contaminants back into the water supply
134
whats proper lighting for prep areas
50 ft candles
135
whats proper lighting for dining and buffet areas
20 ft candles
136
whats proper lighting for walk-in frigs and freezers
10 ft candles
137
what are signs of cockroach infestation
grains like black pepper, strong oily odor
138
what are signs of rats/mice problem
shiny black pellets or droppings. nests in burrows
139
what type of flooring in kitchen is best to keep workplace safe for employees
non-skid flooring, quarry tile
140
what is best care if have 1st degree burn immediately
use cold running water
141
what is your responsibility if an employee gets hurt on the job
report all accidents within 24 hours
142
Name the types of fire extinguishers
```
class A- wood and paper fires
class B- grease and oil
class C- electric fires
ABC- commercial kitchens
```
143
Name some tips for effectively training employees
1. active participation
2. keep sessions short
3. reinforce learning by praising and giving rewards
