Food Handler
What is the proper technique to wash hands?
1. Wet hands and arms. 2. Apply soap. 3. Scrub hands and arms for 10-15 seconds. 4. Rinse hands and arms. 5. Dry hands and arms.
What is a TCS food?
baked potato
What is cross contamination?
The spread of bacteria or pathogens from one tool, food item or surface to another.
When storing food in the fridge or freezer, you should:
- Cover, label & date foods. - Rotate stock - first in, first out rule. - Record the temperature of the fridge and/or freezer daily.
What do bacteria need to multiply?
- Food - Warm temperatures - Water
A foodborne illness can be caused by cross-contamination when...
- Foods touch contaminated surfaces right before being served. - Dirty unwashed towels are used to clean food-contact surfaces.
Food contact surfaces can be sanitized by which methods:
- Immersing in water at least 171 degrees F for 30 seconds. - Using an approved chemical solution of: chlorine, iodine or quats.
Who is responsible for safe food handling in the food premises?
- Owner - Head chef - ANYONE handling food
Food safety is of particular importance for which of the following groups?
- People with an immunodeficiency - Elderly - Young children - Pregnant women
Which action requires a food handler to change gloves?
- The food handler is working with raw seafood at temperatures above 41˚F (5˚C) - The food handler has been working with raw ground beef for an hour - The food handler is prepping raw chicken on a yellow cutting board
Why is food safety important?
- To prevent and stop foodborne illness and contaminants from getting into food and creating an outbreak. - No loss of sales or business. - To maintain a good reputation for the business.
Food in the refrigerator must be kept at:
0-40° F
When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least:
165º F
The maximum length of time that prepared foods may be held in the temperature danger zone is:
4 hours
Hot food should be held at ___ during service.
A minimum of 135° F
When can a food handler with a sore throat and a fever return to work with or around food?
A written medical release is provided
Hot food required for service the next day should:
Be cooled rapidly then refrigerated.
When preparing food, any cuts and wounds should be:
Covered with a bandaid and disposable glove
Before putting a large pork roast in the refrigerator, you should first:
Cut it into smaller pieces
Foods not likely to support bacterial growth are:
Dried pasta, noodles or bread
If a food contact surface is in constant use, how often should it be cleaned and sanitized?
Every 4 hours
Which food probably contains the most bacteria?
Frozen raw chicken
What task requires food handlers to wash their hands before AND after doing it?
Handling raw meat, poultry, or seafood
A detergent...
Helps remove visible soil
When should a food handler be excluded from working with food or food contact surfaces?
If they are experiencing, vomiting, diarrhea or a fever.
Where should staff members eat, drink, smoke, or chew gum?
In designated areas
The temperature zone of 41 degrees F to 135 degrees F is known as:
Temperature Danger Zone
Hand sanitizers are an acceptable form of hand sanitation because:
It is not an acceptable form of hand sanitation
Which of the following is true about bacteria?
It multiplies fast in warm temperatures.
Why shouldn't you mix cooked and raw foods?
It results in a "cross-contamination"
A sanitizer...
Kills bacteria
Which meat is the safest to eat when cooked "rare"?
Lamb
The best way to thaw food is:
On the bottom shelf of the refrigerator
Where should you store raw meat in the refrigerator?
On the very bottom shelf
How often should a food handler change their gloves?
Once they become dirty.
When a food service worker avoids personal behaviors that can contaminate food, they are:
Practicing proper personal hygiene.
Identify the 5 most common risk factors to keeping food safe.
Purchasing ingredients from unsafe sources. Holding foods at the wrong temperatures. Poor hygiene practices. Using contaminated tools & equipment. Improper cooking of foods
What are the basic steps for cleaning effectively?
Scraping, clean with detergent, sanitizing and air drying
Food that has been held in the Temperature Danger Zone has been subjected to:
Time-Temperature Abuse
What food may be re-served to customers?
Unopened prepackaged food
What is the first action someone should take when entering the restaurant for a work shift?
Wash hands
An example of proper sanitization is:
Washing, rinsing and sanitizing all food contact surfaces between use and as needed.
What food safety practice can prevent cross-contact?
Washing, rinsing, and sanitizing utensils before each use
Why should you dry your hands after washing?
Wet hands spread germs more easily
If a food handler has been vomiting or has diarrhea, when should they return to work?
When a doctor advises that they can
How can you tell if food has enough bacteria to cause food poisoning?
You can't tell. It smell, tastes and looks normal.
Metal shavings are which type of contaminant?
physical
