AMSA Food Safety & Science
Certification Review
Food Safety - answer is a scientific discipline describing handling, preparation, and
storage of food in ways that prevent foodborne illness.
Food Industry Safety - answer Is regulated by the food safety inspection service (FSIS)
Employee Hygiene and Practices - answer Washing hands frequently, sanitizing food
preparation surfaces and spaces regularly, regulating evaluating pest control needs.
Work
Workplace Safety Inspections - answer Are conducted by OSHA, include walkthroughs
Class A fire extinguisher - answer for ordinary wood, paper, cloth fires
Class B fire extinguisher - answer Used for flammable liquids and gases such as paint,
gasoline, oil, and cooking fats
Class C fire extinguisher - answer a fire extinguisher rated to put out electrical fires.
Class D fire extinguisher - answerfire from Combustible metals
Class K Fire Extinguisher - answeroils/fats in cooking appliances
Foodborne Illness - answerAlso referred to as poisoning, food infection, toxin-mediated
infections
Vulnerable Populations - answerSenior citizens, pregnant women, young children, poor
immune system
Temperature - answeris an important component in the prevention of bacteria growth.
Food Storage Temperatures - answerbelow 40 degrees for cold products, above 140
degrees for hot products
Temperature Danger Zone (TDZ) - answerbetween 40 and 140 degrees ; proper temp
Cross- Contamination - answerthe spreading of bacteria or other pathogens from one
food to another
cleaning - answeris the removal of visible soil and food on a surface
Certification Review
Food Safety - answer is a scientific discipline describing handling, preparation, and
storage of food in ways that prevent foodborne illness.
Food Industry Safety - answer Is regulated by the food safety inspection service (FSIS)
Employee Hygiene and Practices - answer Washing hands frequently, sanitizing food
preparation surfaces and spaces regularly, regulating evaluating pest control needs.
Work
Workplace Safety Inspections - answer Are conducted by OSHA, include walkthroughs
Class A fire extinguisher - answer for ordinary wood, paper, cloth fires
Class B fire extinguisher - answer Used for flammable liquids and gases such as paint,
gasoline, oil, and cooking fats
Class C fire extinguisher - answer a fire extinguisher rated to put out electrical fires.
Class D fire extinguisher - answerfire from Combustible metals
Class K Fire Extinguisher - answeroils/fats in cooking appliances
Foodborne Illness - answerAlso referred to as poisoning, food infection, toxin-mediated
infections
Vulnerable Populations - answerSenior citizens, pregnant women, young children, poor
immune system
Temperature - answeris an important component in the prevention of bacteria growth.
Food Storage Temperatures - answerbelow 40 degrees for cold products, above 140
degrees for hot products
Temperature Danger Zone (TDZ) - answerbetween 40 and 140 degrees ; proper temp
Cross- Contamination - answerthe spreading of bacteria or other pathogens from one
food to another
cleaning - answeris the removal of visible soil and food on a surface
