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Food handlers > Food Handler Test > Flashcards

Food Handler Test Flashcards

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1
Q

what is poor personal hygiene?

A

Improper hand washing

Bare hand contact with ready-to-eat (RTE) foods

Food handlers working while ill with the following
symptoms: vomiting, diarrhea, sore throat with a
fever, infected cuts on the hands, and jaundice

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2
Q

what are foods from unsafe sources?

A

Food from an unapproved source and/or prepared in
unpermitted locations

Receiving adulterated food

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3
Q

Proper handwashing technique?

A

wash your hands in a designated sink
1. wet hands with warm water min. 100F
2.soap
3.rub vigorously for 10-15 seconds
4.rinse.
5.dry
6.turn off water with paper towel

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4
Q

When should you wash your hands?

A

When entering the kitchen
After touching your face, hair, or skin
After using the restroom
After handling raw animal products
After taking out the trash or cleaning
After handling ANYTHING dirty

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4
Q

Ready-to-eat foods can be handled with
bare hands?

A

NO. use something else as a barrier

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5
Q

What is proper for uniform wear?

A

Proper hair restraint
Neat and clean clothes
All wounds covered
No wrist jewelry
Plain band ring
Short and clean nails

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6
Q

Employee Health Policy-Dont come to work if:

A

Vomiting
Diarrhea
sore throat with a fever
infected wounds or cuts
jaundice

AND WAIT 24 HOURS

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7
Q

TCS Foods?

A

Time temperature control for safety.

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7
Q

6 foodborne illnesses

A

ecoli
hepatitis A
salmonella
typhoid fever
norovirus
shigella

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8
Q

TCS Types of Food

A

Beef
Pork
Fish
Poultry
Seafood
Milk
Ice cream
Cheese
Sourcream
Garlic in oil
Melon
Cut Foods

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9
Q

Temperature Zone?

A

Bacteria grows in this zone. 41-135F.
When food is not cooked to the required temperature, bcateria may grow and cause illness

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10
Q

How to properly take a temp?

A

Raw products: put in thickest part with a probe therm.

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11
Q

Proper Temp for cooked chicken?

A

165F for 1 second

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12
Q

Proper Temp for cooked ground meat?

A

155F for 17 secs.

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13
Q

Proper Temp for cooked steak, fish, eggs?

A

145F for 15 secs.

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14
Q

Shellstock Tags?

A

Shellfish tags must be kept on file for 90 days.

15
Q

Parasite Destruction for Some Fish

A

Fish served
undercooked or
raw must have
documents from the
supplier explaining
how the fish is
frozen or raised.

16
Q

When to serve hot food temp?

A

135F or higher. Mix foods.

17
Q

When to serve cold food?

A

below 41F

18
Q

What is the proper temp for thawing?

A

maintain foods 41°F or below when thawing (defrosting).

19
Q

What are some approved thawing methods?

A

Under refrigeration
As a part of cooking straight from frozen
In microwave
FULLY SUBMERGED
UNDER COLD
RUNNING WATER

20
Q

what is the two step cooling method?

A

A two-stage cooling process is required for hot TCS foods:
135°F to 70°F in two hours and 70°F to 41°F in the next four
hours (not to exceed six hours total).

21
Q

What is cross contamination?

A

Cross contamination occurs when germs are moved from one food or surface to another.

22
Q

SANITIZER BUCKETS

A

Chlorine and Quaternary Ammonia (Quats) are types of approved sanitizers

23
Q

THREE-COMPARTMENT SINK

A

pre-wash
hot soapy at least 110F
rinse with clean water
approved chemical sanitizer
air dry

24
Q

How hot should the dishwasher be?

A

Must reach 160F

25
Q

Shoudl you dry dishes with a towel?

A

NO

26
Q

WASHING PRODUCE —

A

Wash fruits and vegetables under running water before cutting, combining with other ingredients, or cooking. Pests and dirt can hide in the inner leaves of produce. Remove outer leaves and pull lettuce and spinach completely apart.
Rinse thoroughly. Cut away bruised or damaged areas when preparing fruit and vegetables.

27
Q

UTENSIL STORAGE —

A

Store utensils in the following manner:

With handles pointing in the same direction.

On a smooth, easily cleanable food contact surface

In water that is 41°F or below, 135°F or above

Under running water

Food handlers (1 decks)

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