Search Header Logo
Real Life Investigation

Real Life Investigation

Assessment

Presentation

Professional Development

Professional Development

Easy

Created by

Training Retail Food Standards

Used 2+ times

FREE Resource

25 Slides • 13 Questions

1

Real Life Investigations

Slide image

2

Poll

How awake are you right now?

In need of caffeine

Meh

Functioning awake

SUPER AWAKE.....YEAH

3

Slide image

4

Slide image

5

Slide image

6

Slide image

7

Multiple Choice

According to policy, How much time is allowed to follow up with a single confirmed case?

1

Within 24 hours

2

By the end of the business day

3

By the end of the next business day

4

Within 7 days

8

Multiple Select

Per policy, what is the next step after receiving the service request?

1

Collect food history

2

Contact your supervisor

3

Research history on facility

9

Slide image

10

Slide image

11

Slide image

12

Slide image

13

Slide image


14

Slide image

15

Slide image

16

Multiple Choice

This form will be completed at any FBI investigation that sells shellstock

1

True

2

False

17

Slide image

18

Slide image

19

Multiple Choice

Because there is a total of 4 cases with Vibrio. Per policy, how long do you have to respond to the service request?

1

Within 24 hours

2

By the end of the business day

3

By the end of the next business day

4

Within 7 days

20

Slide image

21

Slide image

22

Slide image

23

Multiple Choice

What risk factor is observed in the previous depiction

1

Hot/Cold Holding Temperatures

2

Cooking Temperatures

3

Employee Hygiene

4

Contaminated Equipment

5

Approved Sources

24

Slide image

25

Slide image

26

Multiple Select

Establishments are allowed to re-use oyster shells

1

True

2

False

27

Multiple Choice

Cooked oyster meat from two weeks ago would be an example of what risk factor?

1

Cold/Hot Holding Temperatures

2

Cooking temperatures

3

Employee Hygiene

4

Contaminated equipment/utensils

5

Approved Sources

28

Slide image

29

Multiple Choice

The previous scenario is an example of which risk factor?

1

Hot/Cold Holding Temperatures

2

Cooking temperatures

3

Employee hygiene

4

Contaminated equipment/utensils

5

Approved sources

30

Open Ended

After verifying clams are unapproved, what would be a corrective action?

31

Slide image

32

Slide image

33

Multiple Select

Is the above tag from an approved source

1

True

2

False

34

Slide image

35

Open Ended

For the final report, what are important things to include in the write up?

36

Slide image

37

Slide image

38

Poll

Was this helpful?

OH Yea

I've heard better

I already knew everything

I thought there was going to be pizza

Real Life Investigations

Slide image

Show answer

Auto Play

Slide 1 / 38

SLIDE