Food handlers card test AZ

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It is illegal to

serve or sell foods prepared at home or from any unlicensed kitchen.

"when in doubt

throw it out!"

Should you touch ready to eat foods with your bare hands?

Never

Should you work if you are sick?

Never

What are foodborne illnesses?

Sicknesses caused from not washing your hands or not cooking to the proper temperature.

Any ready-to-eat potentially hazardous food must be

must be marked with a discard date at the time of opening or preparation. maintained at 41º F or less. should not be eaten after seven days after opening.

Food should only be reheated

once and within an hour (165 degrees)

Ground meats and eggs not consumed right away should be cooked to at least

155 degrees

Any food cooked in a microwave should be cooked to at least

165 degrees

Poultry (chicken, turkey, stuffed meats) should be cooked to at least

165 degrees

When cooling food, the food must be cooled down from 135°F to 70° within

2 hours

Change sanitizer every

2-3 hours

How long should you wash your hands?

20 seconds

If your thermometer does not give you a temperature of () when put in ice water, it is not working

32 degrees

Do not hold any potentially hazardous food in the danger zone for more than

4 hours

When cooling food, the food must be cooled down from 70°F to 41°F within

4 hours

Cold foods must be held at what temperature?

41 degrees or below

What is the range of temperatures that is in the "Danger Zone"?

41 to 135 degrees

What are potentially hazardous foods?

Foods that are more likely than others to support the rapid growth of bacteria that cause foodborne illness

How can parasites be killed?

Freezing

What virus can be spread from a worker not washing their hands?

Hepatitis A

How can you tell if a food is contaminated?

It may look or smell weird. However, sometimes it can look and smell fine but still make someone sick.

The best way to cool food is to

avoid it

Cross-contamination happens when

bacteria and viruses are spread or transferred from one place to another

If the food temperature is maintained below 41° F, then it must be

discarded after 7 days

Wiping cloths should be stored

in the sanitizing solution that is mixed to proper concentration between uses. Chlorine sanitizing solution should be between 50 and 100 parts per million

What are four causes of foodborne illness?

-Bacteria -Viruses -Parasites -Chemicals

What are the four R's when dealing with someone with food allergies?

-Refer -Review -Remember -Respond

What are three hazards people can get sick from?

-physical -biological -chemical

The steps to manual dish washing are:

1. Pre-scrape 2. Wash 3. Rinse 4. Sanitize 5. Air-dry

How do you wash hands? Steps

1. Wet 2. Soap 3. Wash 4. Rinse 5. Dry 6. Turn off water with paper towel

Cooling foods should be put back in the fridge when it falls below what temperature?

135 degrees

Hot cooked foods must be held at what temperature?

135 degrees

Non-ground meats, seafood, and eggs consumed right away should be cooked to at least

145 degrees

What is the most common foodborne illness caused from?

Bacteria

What is the FIFO method?

First in First Out

Bacteria grow and multiply in what conditions?

Food, moisture, temperature, and time

When does bacteria grow the fastest?

When in the "Danger Zone"


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