Food Handlers Course

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

(A.) Cold - 41°F B. Cold - 65°F C. Cold - 51°F D. Cold - 55°F

1. You should store chemicals separate and away from foods.

(A.) True B. False

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

(A.) True B. False

No bare hand contact is required when foods requiring no additional cooking are served. A. True B. False

(A.) True B. False

1. You must wash your hands between changing gloves.

(A.) True B. False

Correct Technique for Handwashing

- Use running warm water & soap - Scrub hands/rinse (approx. 20 sec) - Dry Hands with single-use towel or air-dryer

Cooling Solid Foods When cooling solid cooked foods such as roast, turkey, and solid cuts of meat, be sure to:

1. Cut large roasts and turkeys into smaller portions. This will help them to cool faster. 2. Put all meats and other hot food in the refrigerator uncovered

Most common employee illnesses

1. Hepatitis A virus F J 2. Salmonella Typhi F 3. Shigella D F V 4. E. coli 0157:H7 D 5. Norwalk or Noro viruses D F V 6. Staphylococcus aureus D V 7. Streptococcus pyogenes

2. Where in the refrigerator should you store raw meat?

A. Above the vegetables B. Next to the vegetables C. With the vegetables (D.) Below the vegetables

2. When must you wash your hands?

A. After sneezing or coughing B. After touching raw meat C. After eating or drinking (D.) All of the above

3. Food handlers can contaminate food when they:

A. Discard food left in the danger zone B. Take a break in a designated area C. Keep chemicals away from food (D.) Have infected wounds or injuries

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

A. Eliminate odors and tastes from getting into other foods (B.) Prevent bacteria on one food from contaminating another food C. Make the meat slicer or knife last longer and look better D. Prevent garlic or other flavors from getting onto other foods

4. When must you change single-use gloves?

A. Every hour B. At the beginning of the shift (C.) Before handling ready-to-eat food (D.) Before handling raw meats

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

A. Go to work and tell your coworkers to be careful around you (B.) Call your manager and report that you are sick C. Take medicine to stop the symptoms and go to work D. Not tell anyone and continue working

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

A. Hot - 120°F B. Hot - 130°F (C.) Hot - 135°F D. Hot - 165°F

4. Food handlers can contaminate food when they:

A. Keep fingernails short for easy cleaning underneath B. Change gloves for fresh gloves between tasks (C.) Have been diagnosed with a foodborne illness D. Drink from a closed beverage cup with lid and straw

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

A. Potentially hazardous food B. Ptomaine poisoning (C.) Foodborne illness D. Raw food

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

A. Put the rice in the refrigerator (B.) Throw the rice into the garbage C. Take a temperature of the rice D. Reheat the rice to 165°F (74°C)

Air Movement

Air in the refrigerator must be able to move around the food. The pans and dishes need to have space between them; do not crowd them. Do not stack pans on each other. Do not cover the food while it is cooling. A cover may be put on after the food has fully cooled

Pests

Cockroaches, flies, mice and rats can carry disease and cause damage. Prevention and control of these pests is essential. Keep the inside and outside areas clean. Outside garbage must be contained in watertight containers with lids remaining closed when not in use. Exclude flies, especially during the warmer months, by screening open doors and windows screened with 1/16th of an inch mesh. Pests can come into the facility through small holes or gaps under the door to the outside. A mouse can slip through a space of 1/4 inch. Block their entry by eliminating small holes and gaps under and around the door. If you find pests inside your facility, contact a licensed pest control service

Cooking Temperatures

Different raw animal foods have to reach different temperatures to be done or safe. Use a metal-stem probe food thermometer to check temperatures while cooking to make sure that it gets done all the way inside.

Food Service Inspection Process

During health department inspections, the inspector compares the Food Sanitation Rules to the procedures at your establishment.

Soft/Thick Foods

Examples of soft/thick foods are refried beans, rice, potatoes, stews, chili, thick soup or thick sauces.

Hand-Washing: Keeping Hands Clean

Food employees with dirty hands and/or dirty fingernails may contaminate the food being prepared. Any activity that may have contaminated the hands must be followed by thorough hand-washing as described in this manual (see pages 3 & 11)

Speed is Important with Cooling

If you must make food in advance or save leftover food, cool it as fast as you can to prevent bacteria growth and toxin production. Reheating will not destroy toxins

Employee Illness

Infected food workers can spread a wide range of illnesses to others through food and utensils. Employees sick with vomiting or diarrhea must not work until symptoms have been gone for at least 24 hours.

Jewelry

Items of jewelry such as rings, bracelets, and watches may act as a hiding place for foodborne illness causing organisms (germs). An additional hazard associated with jewelry is the possibility that pieces of the item or the whole item itself may fall into the food being prepared. Hard foreign objects in food may cause medical problems for consumers, such as chipped and or broken teeth and internal cuts and lesions.

Cleaning Procedures:

Many employees fail to wash their hands as often as necessary and even those who do may use a poor technique. It takes vigorous rubbing with soap and running water for about 20 seconds to loosen soil and illness-causing organisms (germs). Many diseases transferred through food may be harbored in the employee's intestinal tract and shed in the feces. Proper hand-washing after a bowel movement establishes a barrier against the transfer of organisms (germs) present in the feces.

Date Marking

Ready-to-eat potentially hazardous foods must be date marked with either the preparation date, use-by date, or date the commercial package was opened.

Seven Days

Ready-to-eat potentially hazardous foods must be date marked with either the preparation date, use-by date, or date the commercial package was opened. The food can be stored for seven days when the refrigerator maintains 41°F (5°C) or colder. Food older than seven days must be discarded.

Remember (cooling foods)

Remember You can choose several ways to cool food. No matter how you cool the food, it must drop from: 2 Hours 135°F (57°C) to 70°F (21°C) within two hours and then the temperature must drop from 4 Hours 70°F (21°C) to 41°F (5°C) within four hours.

Hand Sanitizers

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

Person In Charge (PIC)

The PIC must know foodborne Illness prevention and the requirements of the Food Sanitation Rules. Every PIC must also know the policies and procedures within the food establishment

Fingernails

The requirement for fingernails to be trimmed, filed, and maintained addresses the ability to clean beneath the fingernails. Failure to remove fecal material from beneath the fingernails after a bowel movement can be a major source of illness causing organisms. Ragged fingernails may harbor harmful organisms.

Cooling Soft/thick foods

You can cool soft/thick foods by pouring food into a shallow metal pan. Use a sheet pan for very thick foods like refried beans. Cooling thick food is not easy. Whenever possible, use a flat sheet pan and spread the food out as shallow as you can to speed up the cooling. When cooling food in shallow metal pans, be sure to: 1. Pour hot food into shallow metal pans. The shallower the pan the faster the food will cool. 2. Stirring food speeds up cooling time. 3. Once food cools to 41°F (5°C), you can place food in a larger container and cover it.

Cooling Liquid Foods

You can use shallow metal pans or you can use the ice and water bath to cool thin soup and sauces. When cooling food with an ice bath, be sure to: 1. Close the drain in a large sink. Place the metal pot or pan of hot food in the sink. The sink drain must be indirectly plumbed. 2. Fill the sink with ice and cold water up to the level of food in the pot or pan. 3. Stir the soup or sauce often so that it cools all the way to the center. Ice paddles or cooling wands can be used to speed up the cooling process. 4. Add more ice as ice melts. 5. The food must reach 41°F (5°C).

Keep Foods Safe from Contamination As a food handler you must prevent cross contamination. Here are some important ways that you can prevent cross contamination:

• Store raw meat, fish, and poultry on the lower shelves of the refrigerator. • Don't let raw meats; beef, pork, lamb, fish or poultry drip onto foods that will not be cooked before serving. • Keep different types of raw meat separate from each other. • Store unwashed food or raw food away from ready-to-eat food. • Wash your hands between handling raw meat and foods that will not be cooked before eating. • Never store foods that will not be cooked before serving in the same container as raw meat, fish or poultry. • Wash your hands before working with food and before wearing gloves. • Use utensils or disposable gloves to work with ready-to-eat food. • Wash, rinse and sanitize the cutting surface and all the utensils and knives every time you finish with a job or between preparing different foods. • Use clean utensils instead of hands for dispensing food. • Store foods away from cleaners and poisons.