food handlers card arizona

It is illegal to

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

Cross contamination

the spreading of pathogens from one food to another

Calibrate a thermometer

to test it for accuracy and adjust it if it isn't giving the correct temperature.

What are dangerous foods for YOPIs

uncooked meat, sprouts, eggs, unpasteurized milk and juice, milk and dairy products, raw oysters

Biological Hazards

want to keep foods safe from parasitescook beef, pork and fishserve approved sources of food/ waterbacteria can grow in food if not cleanviruses can't be destroyed by freezing

What is the best thing you can do as a worker to prevent sickness from spreading?

wash hands often and wear gloves

Opened containers of sour cream, chives and butter:

Must be discarded after a customer has used it

What are contaminants

Organisms known to cause illness, bacteria or viruses (chemical or physical)

How to store meat

Store raw meat separately and BELOW OTHER FOODS!Meat with a higher cooking temperature goes below a meat with a lower cooking temperature

cooling

The process of taking a hot food and making it a cold food. It must occur within six hours with the temperature dropping from 140oF to 70oF within 2 hours and from 70oF to 41oF within 4 hours.

when in doubt

Throw it out

What are potentially hazardous foods?

moist, nutrient rich foods that support the rapid growth of bactieria

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.

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

155 degrees or more

Any food cooked in a microwave should be cooked to

165 degrees

Poultry should be cooked to

165 degrees or more

Change sanitizer every

2-3 hours

Sanitize for at least ____ seconds

30

Cold foods must be held at what temperature?

41 degrees or less

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

41 to 135 degrees

All food must be at least stored ___inches off the floor

6

What are physical hazards?

Hard or soft objectsjewelry, broken glass, used band aid, hair, staple, fingernail

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

Hepatitis A

Food borne illness will

happen within a few hours or a few weeks

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

Potentially hazardous foods can be left at room temperature for how long?

less than 2 hours

often causes of foodborne illness:

- Inadequate hand-washing - Employees working while they are ill - Cross contamination - Inadequate cooking temperatures - Inadequate temperature control

four causes of foodborne illness

- bacteria - virus -parasite - chemical

correct technique for hand-washing:

- use running warm water and soap - scrub hands and rinse thoroughly (approximately 20 seconds) - dry hands with single-use towel, or air dryer

Bacteria grow and multiply in what conditions?

-Food -Moisture - Temperature - Time

What are three hazards people can get sick from?

-Physical -Biological -Chemical

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

-Refer -Review -Remember -Respond

Manual dish washing steps

-scrape - wash - rinse -sanitize -air dry

Hot cooked foods must be held at what temperature?

135 degrees

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

145 degrees

Where are chemicals to be stored?

Away from utensils and food, food prep areasStore below food prep/ sink

Preparing food several hours in advance can make food unsafe because:

Bacteria can grow if the food temperatures are wrong

When the refrigerator stops working, what should you do?

Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator.

What are chemical hazards?

Contamination from a poisonous substance, cleaning supplies, soap, pesticide, drink metals

How to keep hot foods hot

Cover pan, stir food to distribute heat, never mix cooked foods with cold foods

First in First Out

FIFO

To prevent cross contamination

Wash your hands, wash and sanitize all food contact surfaces, prepare raw meat away from other foods, use a separate cutting board and knife for raw meat, store raw meat separately and BELOW other foods, store meat with a higher cooking temp below a meat with a lower cooking temperature

After using a meat slicer, what should you do?

Wash, rinse and sanitize it.

YOPI

Young Older than 65 PregnantImmune Comprimised