food handeler
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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show | 180
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show | jaundice
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A risk of physical contamination can be reduced by | show 🗑
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What is the temperature range of the temperature danger zone | show 🗑
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show | spore
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Most regulations for food-service operations are written at what level | show 🗑
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show | cross-contamination
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What should be used to dry hands after washing them | show 🗑
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show | 41*f 5*c
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show | Food allergies
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What type of container should be used to transport TCS food from the place of preperation to the place of service | show 🗑
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show | practice the skill
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show | Plain-band ring
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Who should apply pesticides in an operation | show 🗑
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show | Close the affected area and clean it
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show | Minimum internal cooking temperature of food
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A hose connected to a running faucet that is left submerged in a bucket is an example of a(n) | show 🗑
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What is the intended use for a hand anticeptic | show 🗑
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show | Milk and dairy, Shell eggs, Meat, poultry, fish, Shellfish and crustaceans, Baked potatoes, rice, beans, and vegetables, tofu or soy,sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, and untreated garlic-and-oil mixtures
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A customer having an allergic reaction may show what symptoms | show 🗑
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show | pasteurized
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The effectiveness of chemical sanitizers is affected by | show 🗑
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show | Failed to wash his hands and change gloves after handling raw meat
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show | Wash hands
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Where should pesticides be stored | show 🗑
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Which agency enforces food safety in a food-service operation | show 🗑
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Food in storage should be rotated using which method | show 🗑
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What causes histamine to form in tuna | show 🗑
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Several people became ill with Bacillus cereus gastroenteritis after eating time-temperature abused rice this is an example of what | show 🗑
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show | Their immune systems are not yet fully developed
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What is the second basic rule of an integrated pest management program | show 🗑
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Food stored in a dry-storage area should be | show 🗑
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How long must shell-stock tags be kept on file | show 🗑
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show | 24 hours
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show | Reducing the number of pathogens on a surface to safe levels
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show | Labels on food
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What is the first basic rule of an IPM program | show 🗑
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show | Biological,physical, and chemical
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show | Become ill themselves
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show | Air Gap
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show | When hired and then periodically after that
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On-the-job training works best for | show 🗑
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show | 165*F(74*C)
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To work with food, a food-handler with a hand wound must | show 🗑
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How can managers play a key role in promoting good personal hygiene | show 🗑
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show | Show if food has been time-temperature abused during shipment
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show | At room temperature
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What is the minimum internal cooking temperature for poultry | show 🗑
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What is the first step in developing a HACCP plan | show 🗑
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Which type of pathogen is Hepatitis A | show 🗑
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Where is the only place a food-borne virus can reproduce | show 🗑
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show | Surface temperature
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show | Gap between what an employee knows and what an employee needs to know
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show | gnawing, droppings and urine stains, tracks, nesting materials, holes
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Hot TCS food that has been held below 135*f(57*C) for over 4 hours should be | show 🗑
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show | To inform employees of safe use and hazards associated with chemicals used in the operation
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What is the FDA Food Code | show 🗑
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A package of flour that arrives on the receiving dock with signs of dampness on the bag should be | show 🗑
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show | Send the food-handler home and then call regulatory authority
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show | The water vaporizes before items can be sanitized
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When recieving a delivery of food for an operation, it is important to | show 🗑
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To make sure that the chemical sanitizer being used on a food-prep table is at the correct strength you should | show 🗑
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show | 41*F(5*C) or lower
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What is the minimum internal cooking temperature for TCS food cooked in a microwave | show 🗑
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What is the calibration nut on a bimetallic stemmed thermometer used for | show 🗑
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A food-handler put labeled, ready-to-eat food under raw hamburger patties in the cooler. What was done wrong | show 🗑
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show | 1 cleaned 2 rinsed 3 sanitized 4 air-dried
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show | 41*F(5*C)
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Labels on containers of ready-to-eat TCS food that was prepped on-site must include what | show 🗑
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How should a prep table be cleaned and sanitized | show 🗑
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show | Every 4 hours
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What is the right way to measure the temperature of fresh meat, poultry, or seafood when it is delivered | show 🗑
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show | Acidity, food, Temperature, Time, Oxygen, and Moisture
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show | Wet hands and arms with water at least 100*. Apply soap. Vigorously scrub hands and arms for 10-15 seconds Rinse hands and arms. Dry hands and arms
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How should food-handlers keep their fingernails | show 🗑
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A food handler how spends an entire shift deboneing chicken should change gloves | show 🗑
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What is key to limiting bacterial growth | show 🗑
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show | fully describe each menu item to customers who ask including and "secret" ingredients
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show | Acids in the food can leach zinc into the food
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show | 2 hours
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show | 4 hours
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Which bacteria is commonly linked with cooked rice dishes | show 🗑
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Scombroid poisoning can be prevented by | show 🗑
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show | pathogens including viruses, parasites, fungi,and bacteria
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Jaundice is a symptom of which food-borne illness | show 🗑
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As part of hand-washing food-handlers must scrub their hands for | show 🗑
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Food-handlers should wash their hands before and after | show 🗑
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A food-handler who spends an entire shift forming hamburger patties should change gloves | show 🗑
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How should the temperature of a shipment of sour cream be taken when it arrives at an operation | show 🗑
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show | Reject it
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What is the top to bottom storage order | show 🗑
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show | 41* or lower
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All ready-to-eat TCS foods must be labeled if they will be kept longer than | show 🗑
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show | 145*F (63*C) or higher for 15 seconds
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show | 7 Days
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What is coving | show 🗑
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show | rinsing, scraping, or soaking items
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show | Reducing the number of pathogens on a surface to safe levels
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show | Sanitizing
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show | Penetration
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Cleaning and sanitizing utensils before use can prevent | show 🗑
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show | Food allergies
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show | FDA
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show | Shut down the operation
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Taking experienced staff away from their tasks is a disadvantage of which training method | show 🗑
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show | Role play
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Created by:
Jenifer Clark