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Food Handler Safety
| Question | Answer |
|---|---|
| three types of food safety hazards | biological, chemical, physical |
| 5 causes of foodborne illnesses | unsafe personal hygiene, food from unsafe vendors, food contamination, wrong cooking temp/method, wrong holding time and temp |
| Examples of good personal hygiene | hair back, short nails, no open wounds |
| How long to return to work after being sick | May return if symptoms are gone for minimum of 24 hours without medicine |
| Steps of proper handwashing | 1] wet hands min water temp 100 2] add soap 3]lather for minimum 15 sec 4]rinse w hot water 5]dry hands with disposable paper towel 6]use same towel to turn off sink |
| TCS | Time/temperature control for safety : kept for correct time and temp or else pathogenic microorganisms = toxins |
| Temp for fridge thawing | Below 41 degrees |
| Stages of cooling TCS foods | 1.Cool from 135 to 70 . 2. cool from 70 to 41 |
| Correct fridge food storage | Lowest cooking temps on top and higher cooking temps on bottom |
| Desired temp of and dishes in dish machine | inside temp of 180 degrees surface temp of 160 |
| Big 6 foodborne Illnesses | Salmonella, typhoid fever, shigella, e.coli, hepatitis a, norovirus |
| Best way to prevent spread of germs that cause foodborne illnesses | proper handwashing |
| Can food handlers work with cuts on their hand | if gets a cute, wash hands apply bandage wear gloves. if you can't wash hands with cut you cannot work |
| Examples of TCS foods | dairy and eggs, untreated oils, cut fruit and veg, meat, fish and shellfish, cooked rice and beans |
| Temperature danger zone | 41 degrees - 135 degrees |
| When does cross contamination occur | when two or more foods are prepared on the same surface |
| Cold food temp, Hot food temp | Cold below 41 and hot above 135 |
| Types of food to be rejected at delivery | Foods that arrive at wrong delivery temps |
| Acceptable place to store foods | approved clean, dry area |
| Utensil Storage | Handles in same direction, smooth dry surface. Under running water that is min 135 degrees |
| 3 compartments in sink | pre-wash, hot soapy water min 110 degrees, rinse hot water, sanitise with approved chemical, air dry |
| How often utensils should be cleaned and sanitized | every 4 hours |
| Prevent pests from entering | deny food , access, shelter |
| if there is risk to food safety such as (blank), then the establishment should (blank) and (Blank) | sewage backup, pest infestation , loss of water. self close, contact the health district |
| Ready to eat foods cannot | be handled with bare hands |
| Best way to reduce germs to sage levels in food | cooking TCS foods to required temp |
| (blank) should be stored below (blank) | Raw foods stored below ready to eat foods |
| minimum temp for ground beef in nevada | 155 |
Created by:
user-2009675