Food handlers card test AZ
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"
