HANDLERS CARD

Question 1

How long do you wash your hands

Answer 1

20 seconds

Question 2

What are the food borne illness risk factors

Answer 2

Poor personal hygiene,
food from unsafe sources,
improper cooking temperature/methods,
improper holding time/temperature food contamination

Question 3

What kinds of food hazards are there

Answer 3

Biological - ex sickness
Chemical - ex cleaners
Physical - ex bones

Question 4

When do you wash your hands

Answer 4

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

Question 5

What do you do about a cut on your hand

Answer 5

Wash your hand, put on a clean bandage, and wear gloves, if you can’t do this due to an injury DONT WORK WITH FOOD.

Question 6

What can you NOT do with ready to eat foods

Answer 6

no bare hand contact. Use a scoop, gloves, spatula, tongs, etc!

Question 7

What do uniforms require?

Answer 7

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

Question 8

To prevent food borne illness, tell your employer what?

Answer 8

That you have the symptoms of vomiting, diarrhea, sore throat w fever, infected hand wounds, or jaundice

Question 9

What Is the big six of food borne ailments

Answer 9

SEND- salmonella
THE - typhoid fever
SICK - shigella
EMPLOYEES - E.coli
HOME - hepatitis A
NOW -norovirus

Question 10

An approved source is a reputable supplier that has been inspected and follows regulations. You should always check
food before you accept it from the supplier. During receiving you should check foods for:

Answer 10

Temperature
Wholesomeness
Frozen food
Spoilage
Expiration dates
Signs of contamination (pests/spills)
Shellstock tags
Proper labeling
Parasite destruction (fish)

Question 11

Eggs are acceptable at what temperature

Answer 11

45° f

Question 12

you must store TCS foods at
correct temperatures for safety. What Is the danger zone?

Answer 12

41°-135° f

Question 13

Proper thawing?

Answer 13

Under refrigeration
Apart of cooking
In the microwave
Fully submerged in cold running water

Question 14

165°

Answer 14

Poultry, chicken, for reheating TCS foods, stuffed foods

Question 15

155°

Answer 15

Ground meats, raw shell eggs for hot holding

Question 16

145°

Answer 16

Fish and seafood, whole muscle meat, raw shell eggs for immediate service

Question 17

41°

Answer 17

For cold holding, maintaining frozen food

Question 18

Cooling to what temperature(s)

Answer 18

Cool from 135° to 70° in two hours, then in four hours, it must be 41°

Question 19

Avoid other cross contamination by:

Answer 19

Using separate cutting boards and utensils for raw products (such as
shell eggs, meat, fish, poultry) and ready-to-eat food or cleaning and
sanitizing equipment in between uses
Separating dirty equipment from food or clean equipment.
starting with a clean, sanitized work surface and cleaning and sanitizing
all work surfaces, equipment, and utensils after each task.
Not storing anything in ice that will be consumed

Question 20

Foodborne illness has resulted from:

Answer 20

Adding contaminated ingredients to food
Food contact surfaces (equipment and utensils) that were not properly cleaned and sanitized
illowing raw food to touch or drip on ready-to-eat food
Hands that touch contaminated food then ready-to-eat food.

Question 21

Always use a properly set up three-
compartment kitchen sink for proper
manual warewashing (what do you do first, second, etc)

Answer 21

and follow the
five steps: pre-wash (scrape), wash,
rinse, sanitize, and air dry

Question 22

What are the approved santizers?

Answer 22

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

Question 23

Food contact
surfaces in a high temperature machine must reach at least what temperature?

Answer 23

160°F

Question 24

Examples of pests

Answer 24

Flies, rodents, and cockroaches

Question 25

Integrated Pest Management (IPM) is a series of prevention methods used
to keep pests away and to control infestation: what can you do?

Answer 25

Deny access, food, and shelter.
Work with a licensed pest control operator.
seal all gaps and openings in floors, walls, and ceilings
Keep doors, screens, and windows closed to keep pests out
Keep air curtains operational.

Question 26

Signs of a pest infestation include:

Answer 26

Seeing pests in various sizes and stages of development
pest activity noted on a report from a licensed pest control operator
inding rodent droppings on floors or equipment or cockroach feces (small black specks) on walls and floors
Bite marks on food containers.

Question 27

DONT USE WHAT ON PESTS

Answer 27

Household use products!

Question 28

Store utensils in the following manner:

Answer 28

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

Question 29

Top to bottom fridge

Answer 29

Ready to eat, then cleaned ready vegetables/fruit, unclean fruit/vegetables, raw fish seafood eggs whole muscle meat, raw ground meats, and raw chicken/poultry turkey, and stuffed foods