SafeStaff Chap 1-4

2. FIFO stands for _________
4. Prior to using _______, hands must first be correctly washed
10. Viruses, bacteria, parasites, and fungi are all types of ______
13. Immediately check the __________ of refrigerated shipments
14. _______food should be held at 135*F or higher
15. Only purchase food from _______ sources and suppliers
16. Employees should cover cuts, burns, open wounds with a clean dry _______
17. Employees must drink from a covered container with a ____ and straw
19. ______ food should be held at 41*F or lower
20. Any food that is capable of supporting the rapid growth of harmful microorganisms
22. Nausea, vomiting, diarrhea, headache, fever are all symptoms of __________
25. Store ________ so that it can be picked up by the handles
26. ______ is one of the most important factors in controlling foodborne illnesses
27. ______ containers that are crushed or damaged

1. 41*F to 135*F is the _________
3. When serving breads, salads, or RTE foods; use _____, scoops, or spatulas
5. Be very careful to _______ raw foods and RTE foods
6. Florida law requires that there be no direct hand contact with __________ foods unless an AOP is in place.
7. When handling a plate, never _______ the food contact surface
8. Stored items must be a minimum of ____ inches above the floor
9. Hold cups by the handle or _________
11. Use color-coded cutting boards to help prevent ________
12. Schedule deliveries during _____ periods
18. The receiving area should be ____ and well lit
21. Scoop ice with long handled, ________ utensils
22. _______ food should be held at 0*F or lower
23. Hand _________ are chemicals applied to hands to kill bacteria
24. Milk, egg, soy, and wheat are among the ______ allergens