Food Handler Card Review

Equipment such as chafing dishes, steam tables and heated cabinets designed to hold foods hot should at least keep food temperatures at _____ or hotter:

135 degrees Farhenheit (57 degrees Celsius)

When you display food on ice, the food must be...

41 degrees Farenheit or colder.

What precaution must you take with the beverage container, so you can drink from it while working in the kitchen? Of the descriptions below which one would be allowed?

A cup with a tight lid and straw

Infected

A cut or burn that is swollen, red, or has pus.

Food thermometer

A metal-stem probe thermometer used to take temperatures of food.

When must you wash your hands?

After sneezing or coughing, touching raw meat, or eating/drinking.

Bare Hand Contact Prohibition with Ready-to-Eat Food

Bare hands may not come into contact with food that is ready to eat, such as salad or sandwiches.

When must you change single-use gloves?

Before handlin ready-to-eat food.

Where in the refrigerator should you store raw meat?

Below the vegetables

When you have a sore throat with fever or diarrhea, you should:

Call your manager and report that you are sick.

It is safe to handle food that requires no additional preparation before service with:

Clean utensils, deli papers, tongs, or disposable gloves

How cold does a salad bar or refrigerator have to be to keep food safe?

Cold - 41 degrees Farenheit

If there are any doubts about the safety of a food product, you should:

Discard the food

What is it called when someone gets sick from eating food contaminated with germs or toxins?

Foodborne illness

Bacteria

Germs with only one cell that can multiply into large numbers when food is in the danger zone for more than 4 hours.

Food handlers can contaminate food when they:

Have been diagnosed with a foodborne illness

Food handlers can contaminate food when they:

Have infected wounds or injuries

Hot holding

Holding food hot after it has been properly cooked or reheated. Food must maintain a temperature of 135°F (57°C) or hotter.

How hot must food be kept at on the steam table to keep food safe?

Hot - 135 degrees Farenheit

Chemicals

In this manual, chemicals are referred to as ingredients in cleaning, sanitizing, or pesticide products that make people sick if eaten.

Potentially Hazardous Foods (Time/Temperature Control for Safe Food)

Moist, nutrient-rich foods that supports the growth of bacteria when the temperature is between 41°F (5°C) and 135°F (57°C).

Will reheating destroy toxins?

No.

Unpackaged prepared food that requires no additional preparation before service may be:

Placed on a dish using tongs, forks, or a spatula

The most important reason to wash, rinse and sanitize a meat slicer or knife is to:

Prevent bacteria on one food from contaminating another food

Before touching prepared food with your hands, you must:

Put on latex-free disposable gloves

How to calibrate a food thermometer

Put the thermometer into ice water. It will be 32 degrees F and 0 degrees C.

The manager's most important food safety responsibility is training you to:

Report to the manager when you are sick

You finished cutting up a raw chicken and put it in the oven to cook. You should:

Run the cutting board and knife through the dishwasher

Is hand sanitizing an approved handwashing technique?

Sanitizer dips or hand sanitizers are not approved handwash techniques and are not acceptable substitutes to hand-washing.

Foodborne illness

Sickness caused from germs or toxins in food. This is also called food poisoning.

You are making omelets. How should you handle the eggs to keep omelets safe?

Take out only the number of eggs you expect to use in a short period of time and crack them as needed

You have been sick with diarrhea. What answer would be accepted by the health department?

The diarrhea has been gone for almost two days, so now you can go back to working with food.

Sanitize

The final step to removing bacteria from food contact surfaces that have just been cleaned. Many places use a solution made up of one teaspoon of bleach to one gallon of water to sanitize equipment and utensils.

Reheating for hot holding

The process of making a cold food hot before placing on warming unit. Food must be heated from 41°F (5°C) to 165°F (74°C) within two hours.

Parasites

These are tiny worms that live in fish, meat and humans.

The required minimum cooking temperature for ground beef is 155 degrees Fahrenheit (68 degrees Celsius). Why must ground beef be cooked to this temperature?

This temperature kills germs that may be in the meat

You found cooked rice left out on the counter all night, the safe way to handle it is to:

Throw the rice into the garbage

Which of the following is most likely to cause foodborne illness?

Touching raw meat and then touching fresh fruit

If you are ill, tell your manager before starting work.

True

No bare hand contact is required when food requiring no additional cooking are served.

True

You must wash your hands between changing gloves.

True

You should store chemicals separate and away from foods.

True

The best way to keep the hands free from contamination is to?

Use tongs for raw meat

Virus

Viruses are germs that can only reproduce inside of a living cell. It takes a small number of viruses to make someone sick. Many viruses get into the food from the lack of hand-washing especially after using the toilet and then touching food.

After using a meat slicer, you should...

Wash it with soapy water, rinse, and sanitize

Cross Contamination

When germs from one food item are passed to another food item, usually raw food to ready-to-eat food.

Danger zone

When the temperature of food is between 41°F (5°C) and 135°F (57°C). This is called the danger zone because bacteria will grow quickly between these temperatures.

Cold holding

When you keep food cold by using refrigeration or ice.

You can prevent foodborne illness by...

Working when you know that you are healthy

Example of food that desn't support bacteria growth

raw carrots (cooked foods support bacteria growth)

Food that makes people sick will often...

taste the same as normal

How to cool soft/thick foods

when possible, use a flat sheet pan and spread the food out as shallow as possible. You can also pour it into a shallow metal pan.