National Restaurant Association® y el diseño del arco son marcas registradas de la National Restaurant Association. 17061201 v.1707 alimentaria cultura.
Directions: Match the example to the correct risk factor for foodborne illness.
A B C D E
Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor hygiene
1._ __________ Carlo served buttered noodles at 125°F (52°C) from a holding unit. 2.___________ Ashley plated salmon after using a thermometer to check its temperature of 135°F (57°C). 3.___________ Jasmine wore her uniform home but forgot to wash it before starting her shift. 4.___________ Jose formed burger patties on a cutting board and then used the same cutting board to prepare Caesar salads. 5.___________ Alex purchased frozen chicken breasts from his friend who raises chickens and sells their meat from his home. 6.___________ Fawzia answered her cell phone while cutting strawberries. After the call, she continued slicing the strawberries for a fruit salad.
Sponsored by
2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association® and arc design are trademarks of the National Restaurant Association.
Directions: Match the example to the correct risk factor for foodborne illness.
A B C D E
Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor hygiene
C 1._ __________ Carlo served buttered noodles at 125°F (52°C) from a holding unit. B 2.___________ Ashley plated salmon after using a thermometer to check its temperature of 135°F (57°C). E 3.___________ Jasmine wore her uniform home but forgot to wash it before starting her shift. D 4.___________ Jose formed burger patties on a cutting board and then used the same cutting board to prepare Caesar salads. A 5.___________ Alex purchased frozen chicken breasts from his friend who raises chickens and sells their meat from his home. E Fawzia answered her cell phone while cutting strawberries. After the call, she continued 6.___________ slicing the strawberries for a fruit salad.
Sponsored by
2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association® and arc design are trademarks of the National Restaurant Association.
Instrucciones: Empareja el ejemplo con el factor de riesgo correcto para las
enfermedades transmitidas por alimentos.
A B C D E
Comprar alimentos a proveedores con seguridad deficiente No cocinar correctamente los alimentos Mantener los alimentos a temperaturas incorrectas Usar equipo contaminado Practicar malos hábitos de higiene personal
1._ __________ Carlos sirvió fideos con mantequilla a 125°F (52°C) de la unidad de mantenimiento. 2.___________ Alicia sirvió salmón después de insertar en él un termómetro para revisar su temperatura que fue de 135°F (57°C). 3.___________ Jazmín se llevó a casa el uniforme pero olvidó lavarlo antes de empezar su siguiente turno. 4.___________ José preparó carne para hamburguesas en una tabla de cortar y después usó la misma tabla para preparar ensaladas. 5.___________ Alex compró pechugas de pollo congeladas de un amigo que cría pollos y los vende desde su casa. 6.___________ Felicia contestó su celular mientras cortaba fresas. Después de la llamada, siguió cortando las fresas para una ensalada de frutas.
Patrocinado por
2017 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe® y el logotipo de ServSafe son marcas registradas de la NRAEF. National Restaurant Association® y el diseño del arco son marcas registradas de la National Restaurant Association.
Instrucciones: Empareja el ejemplo con el factor de riesgo correcto para las
enfermedades transmitidas por alimentos.
A B C D E
Comprar alimentos a proveedores con seguridad deficiente No cocinar correctamente los alimentos Mantener los alimentos a temperaturas incorrectas Usar equipo contaminado Practicar malos hábitos de higiene personal
C 1._ __________ Carlos sirvió fideos con mantequilla a 125°F (52°C) de la unidad de mantenimiento. B 2.___________ Alicia sirvió salmón después de insertar en él un termómetro para revisar su temperatura que fue de 135°F (57°C). E 3.___________ Jazmín se llevó a casa el uniforme pero olvidó lavarlo antes de empezar su siguiente turno. D 4.___________ José preparó carne para hamburguesas en una tabla de cortar y después usó la misma tabla para preparar ensaladas. A 5.___________ Alex compró pechugas de pollo congeladas de un amigo que cría pollos y los vende desde su casa. E Felicia contestó su celular mientras cortaba fresas. Después de la llamada, siguió cortando 6.___________ las fresas para una ensalada de frutas.
Patrocinado por
2017 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe® y el logotipo de ServSafe son marcas registradas de la NRAEF. National Restaurant Association® y el diseño del arco son marcas registradas de la National Restaurant Association.
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