az food handlers practice quiz
Sliced fruits and vegetables Salads Sandwiches Baked goods Tortillas Ice in drinks or food
ready-to-eat foods are foods served without additional washing or cooking to remove germs. list some examples of ready-to-eat foods:
FOOD and FOOD PREP areas
store soaps, sanitizers, cleaners, and pesticides separate from ... and ... areas
Milk Soy Eggs Wheat Peanuts Nuts Fish Shellfish
the 8 most common food allergens are...
41 °F to 135 °F
the temperature range in which bacteria can grow rapidly is between ... and ... . We call that temperature range the danger zone
biological, chemical, physical
the three hazards that cause foodborne illness are...
Shallow pan, Reducing the size, Time and temperature,
the three types of cooling methods are :
In cold water, In refrigerator, As part of the cooking process
the three types of thawing methods are :
below 41 °F
time and temperature for safety (TCS) foods should be kept cold during their journey to your establishment and arrive at or below ...
Discarded
time and temperature for safety foods ( TCS ) left out at room temperature for more than four hours, must be :
HIGHER cooking temp ... below meat with a LOWER
to minimize contamination from accidental drips or other contact, store meat with a ... cooking temperature (like chicken) below meat with a ... cooking temperature (like fish)
Bacteria grow
unsafe thawing can let ... grow in outer layers of the food, while the inside stays frozen
COLD FOODS with COOKED FOODS
use thermometers when you are working with food, cover pans, stir food often to distribute heat evenly, and remember to never mix ... with ...
Arrive to work with clean appearance and in clean clothes Hair must be effectively restrained Long beards must be restrained Fingernails must be trimmed Gloves must be worn; over nail polish or artificial nails No watches, rings, bracelets or other jewelry
what are the six important hygiene practices that all employees must follow?
Plain band style rings may be worn under a glove
what is the one acceptable piece of jewelry that a food worker can wear under a glove when preparing food?
WASH, then RINSE, and then SANITIZE
when cleaning and sanitizing dishware in a 3-compartment sink, you must first ... ... ...
WORK quickly in SMALL batches
when you are working with food its key to ... quickly in ... batches
Person In Charge
PIC stands for...
GOOD condition and MUST
packaged and canned foods that are opened, rusty, or severely damaged are not in ... condition and ... be returned or thrown away
Licensed applicators
pesticides are harmful substances that must only be handled by ... ... and only when food is carefully protected
Cutting board
prevent cross-contamination by using one ... for fresh produce and a separate one for raw meat, poultry, and seafood
1. Get hands wet 2. Apply soap 3. Scrub hands 10-15 sec 4. Back of hands and between fingers 5. Rinse hand 6. Disposable towel or air dry
proper hand washing is a 6 step process. what are the 6 steps?
freezing
How can parasites be killed?
TOWEL drying
Just like ... drying is not acceptable for hand washing, it is also not used for dishwashing
Washing ... sanitizing
both of these steps are important to keeping kitchens clean and safe, but the differences are important; ... uses soap and water to remove dirt and food from surfaces, while ... uses chemical or heat to kill germs
heated to 165°F ... within 2 hours ...held at 135°F
cold, cooked food that needs to be reheated for hot holding must be heated to ... for 15 seconds within ... hours, before being put onto the steam table to be held at ...
looks, tastes, smells
contaminated food often... ... ... the same as any other food
one food or surface
cross contamination is the spread of contaminants from one ... or ... to another
Utensils Deli paper Single-use gloves
food handlers can prevent bare hand contact with ready-to-eat foods by using:
Nontyphoidal salmonella Salmonella typhi Shigella Shiga toxin producing E. coli Hepatitis A Norovirus
food handlers may not work with food when they are sick with any of the " BIG 6 " illnesses. these include...
Diarrhea Vomiting Jaundice Fever Sore throat
food handlers must not work with food when they are sick with following symptoms...
128,000
foodborne illness results in ... hospitalizations
3,000
foodborne ilness results in ... deaths
UNSAFE SOURCES
foods obtained from ... are never appropriate to serve to customers
Handwashing
good personal hygiene practices save lives! the most important hygiene practice is:
Probe, thermometer
he only way to be sure that you've cooked something to the right temperature is with a :
younger than 5, older than 65, immune compromised
highly susceptible populations include...
TEMPERATURE gauges and SANITIZER levels
if you have a mechanical dishwasher, you need to know that the dishes are reaching correct temperature for sanitization, so ... gauges and ... levels must be monitored
Bacteria Viruses Live Parasites Fungi Molds
list 5 biological contaminants
Cleaning and sanitizing chemicals Pesticides Personal care products Paints Certain types of metal when improperly used
list 5 possible sources of chemical contaminants
Bones Fruit pits Dead bugs Artificial nails Bandages
list 5 types of physical contaminants
PREVENTION
... is the most effective way of keeping your kitchen pest-free
155 °F, 15 sec
Fill in the missing times and temperatures for proper cooking: Ground meats OR Flaked meats
145 °F, 3 min
Fill in the missing times and temperatures for proper cooking: Meat - (Pork or Beef Roast, etc.)
165 °F, 15 sec
Fill in the missing times and temperatures for proper cooking: Poultry (Chicken, Turkey) OR Ground poultry
145 °F, 15 sec
Fill in the missing times and temperatures for proper cooking: Raw eggs cooked for immediate service OR Fish (Fresh or Frozen)
Sicknesses caused from not washing your hands or not cooking to the proper temperature.
What are foodborne illnesses?
Moist, protein-rich foods are more likely than others to support the rapid growth of bacteria that cause foodborne illness
What are potentially hazardous foods?
Washing removes contamination and sanitizing destroys microorganisms.
What is the diffrence between washing and sanitizing?
Bacteria
What is the most common foodborne illness caused from?
145 degrees F.
What is the proper minimum temperature for cooking seafood?
Non-ground meats and seafood.
What must be cooked to 145 degrees F.
Poultry
What must be cooked to a minimum of 165 degrees F?
Hepatitis A
What virus can be spread from a worker not washing their hands?
When in the "Danger Zone"
When does bacteria grow the fastest?