Food Handlers Flashcards
4 ways Foodborne Illnesses are caused by
- Poor Hygiene
- Cross Contamination
- Temperature Danger Zone
- Not cooking, reheating, or serving foods at the correct temperature
3 ways to prevent cross contamination
- Keep raw food separate from cooked food
- Wash hands after handling raw food
- Clean and sanitize surfaces
True or False: You must have hair tied back or wear a hair net when working in the kitchen
True
True or False: It’s OK to leave hand jewelry on
False - All jewelry (watches, rings and bracelets) needs to be taken off before working with food
What do you do if you have a cut or sore on your hand?
Cover it with a bandage and gloves
What do you do when you clean a surface or dish?
Scrape off food and wash with soap and water
What do you use when you sanitize a surface or dish?
A sanitize solution or hot water
5 steps to washing dishes by hand
- Scrape food
- Wash
- Rinse
- Sanitize
- Air dry
Store dishes…
Upside down in a clean sanitized area
Temperature for Freezer
- 0°F or below
- 40°F or below
- 80°F or below
0°F or below
TCS stands for…
Temperature Control for Safety
Temperature Danger Zone is between
Between 41°F and 135°F
Always check the temperature of food in the…
Thickest part of the food
Temperature for cooked GROUND MEATS
- 145
- 160
- 165
160°F
Temperature for cooked POULTRY/CHICKEN and REHEATING foods
- 145
- 160
- 165
165°F