Sanitation

Question 1

who is a food handler?

Answer 1

An employee of a food facility who is involved in the preparation, storage, service, or handling of food products. Anyone who prepares food or may come in contact with food products, utensils, or equipment is a food handler.

Question 2

No person shall be engaged in food handling unless they have a valid food handler training card

Answer 2

no, you can work under the supervision of a certified Food Safety Manager and pass an in-house exam approved by your country. You could also pass an approved and accredited food safety certification exam, called the Food Safety Manager Certificate

Question 3

San Diego County Code requires that if your job/occupation requires you to handle food or dishes, what must you receive?

Answer 3

food safety training

Question 4

If you do not understand and do not follow the rules of food safety, you can make yourself and your customers sick, true or false?

Answer 4

true

Question 5

5 food safety risk factors that cause foodborne illness

Answer 5

poor personal hygiene, improper food holding temperatures, improper cooking temperatures, contaminated equipment, foods from unsafe sources

Question 6

to prevent or stop the spread of Hepatitis A and many other disease causing germs, food handlers must properly wash their hands after using the toilet

Answer 6

true

Question 7

what are very small organisms (viruses, bacteria, prion, and protozoans) that when consumed make you sick?

Answer 7

pathogens

Question 8

poisons produced by bacteria?

Answer 8

toxins

Question 9

what are substances that can be dangerous if eaten? they can be found in the kitchen as cleanser, bleaches, and sanitizing agents and insecticides?

Answer 9

chemicals

Question 10

to prevent bacteria from growing, always keep food at safe temperatures. what temperature should cold foods be kept at?

Answer 10

cold: 41degrees F or below
hot: 135 degrees F or above

Question 11

4 ways germs get into food

Answer 11

naturally, cross contamination, food handlers (#1 cause), raw whole foods / veg unwashed

Question 12

five ways food handlers can spread disease

Answer 12

not washing hands, working with food or utensils while ill with disrrhea, fever, vomiting, or stomach cramps, skin lesions (open wounds), poor personal hygiene, nasal discharge or respiratory illness (sneeze/cough)

Question 13

how to prevent foodborne illness

Answer 13

wash hands before working / contaminated (coughing, sneezing, touching raw meat or poultry, using toilet), do not work with wound, do not wash jewelry on hands when handling food, keep clothes clean, do not touch food w bare hands, keep hair back w net or cap,

Question 14

five steps to wash hands properly

Answer 14

use warm water and soap from a dispenser (NO BAR SOAP), dry hands with single use towel, scrub hands and forearms for at least 10-15 seconds, scrub fingers and fingernails, rinse hands in warm running water, dry hands with single use towel, keep handwashing facilities stocked with soap in dispense and paper towel, make sure sink has warm water for at least 100F, no exceed 108 F. Hand sanitizers applied to hands after properly washed.

Question 15

ready to eat food

Answer 15

food that wont be cooked or reheated before serving

Question 16

3 guidelines to using gloves for ready to eat foods

Answer 16

wash hands before putting on, change gloves often after raw meat and sneezing, wear new pair after handling ready to eat foods, always new pair of gloves after handling ready to eat

Question 17

2 times to notify person in charge

Answer 17

diagnosed with salmonella, lesion or open wound

Question 18

when would PIC report you to department of environmental health

Answer 18

diagnosed with salmonella, 2 or more employees get sick

Question 19

when would a food handler be excluded

Answer 19

diagnosed with salmonella

Question 20

you would be restricte from working in a food facility if

Answer 20

suffering from symptoms of sneeze / cough

Question 21

can ice be contaminated with germs? what should be used to scoop ice from the ice machine to put into a beverage glass?

Answer 21

yes, scooping with hands or drinking glasses causes germs, do use commercial food grade plastic or metal scoops with handles

Question 22

where shoukd cooked or ready to eat foods be stored in fridge? should they be covered?

Answer 22

above raw foods, yes always

Question 23

what needs to be done to prep sink between preparing raw meats and produce?

Answer 23

clean fruit and veg, wash rinse and sanitize sink between uses, wash after preparing raw meats or produce

Question 24

what to do to cutting board to prevent cross contamination

Answer 24

clean and sanitized

Question 25

should raw be prepared separate from cooked

Answer 25

yes so juices from raw dont spread to cooked and cause fb illness

Question 26

chemical contamination: detergents, polishes, caustics, cleaning, and drying agents, and other similar products are POISONOUS, to humans. where should chemicals be stored?

Answer 26

in original containers, keep in locked cabinets away from food contact surfaces

Question 27

what temp is required for holding hot potentially hazardous foods at steam tables?

Answer 27

135 degrees F or higher

Question 28

what temperature must foods be kept for cold holding?

Answer 28

41 degrees F or less

Question 29

the temperature inside the refrigerator must remain at or below 41 degrees, refrigeratiion stops the growth of most germs, but cooking to proper temperatures is the only way to kill the germs in food

Answer 29

41

Question 30

temperature logs are used in the industry and are recorded on a temperature recording logs. Temperature must be taken and recorded every 2 hours

Answer 30

2

Question 31

reheat potentially hazardous foods to make sure it reaches an internal temperature of 165 degrees or above

Answer 31

165

Question 32

what should you do with thermometers between uses?

Answer 32

wash and disinfect

Question 33

fruits and vegetables cooked for hot holding: 135F
shell eggs cooked for immediate service: 145F for 15 secs
communited: small pieces/ground meat; injected meats, raw eggs for later service
poultry: comminuted (ground) poultry; stuffed items, stuffing containing fish: 165 for 15 secs
roasts: 130F for 112 minutes

Answer 33

yes

Question 34

after heated, cooking or hot holding potentially hazardous foods must be rapidly cooled from 135 degrees F to 41 degrees F or below within 6 hours

Answer 34

6 hour rule

Question 35

during the 6 hour cooling time the decrease in temperature from 135 degrees to 70 degrees F must occur within 2 hours

Answer 35

2 hour rule

Question 36

large portions of food must be divided into smaller containers to ensure rapid cooling

Answer 36

true

Question 37

7 proper rapid cooling methods:

Answer 37

1. placing the food in shallow pans
2. separating the food into smaller or thinner portions
3. using rapid cooling equipment
4. using containers that facilitate heat transfer
5. adding ice as an ingredient
   6, using ice paddles
6. inserting containers in an ice bath and stirring frequently

Question 38

4 approved methods for thawing frozen food?

Answer 38

refrigerator, microwave, completely submerged in 70 F water under 2 hours, while cooking

Question 39

potentially hazardous foods?

Answer 39

raw or uncooked meat, dairy products, eggs

Question 40

reheated foods cooked at what temp?

Answer 40

165 F

Question 41

can steam tables reheat food?

Answer 41

NOOOOO OMGG

Question 42

commercially processed ready-to-eat potentially hazardous foods (PHF) like canned vegetables, must be reheated to an internal temp of 135 F

Answer 42

yes

Question 43

cooked and refrigerated food that is prepared for immediate service can be served at any temperature

Answer 43

true

Question 44

consumer advisories must be given to consumers orally or in writing on the menu if the food facility serves raw or undercooked beef, pork, poultry, fish, eggs, or foods containing raw or undercooked eggs

Answer 44

true

Question 45

consumer advisory is not required for

Answer 45

sashimi, seared ahi tuna, steak tartare, customer specifically orders raw/underocoked (rare steak, soft boiled eggs)

Question 46

food served or sold at a food facility must be from an approved source

Answer 46

true

Question 47

raw or processed meat and poultry must have USDA stamp of approval

Answer 47

true

Question 48

do not buy from door vender

Answer 48

true

Question 49

keep a list of where food products are purchased and maintain copies of invoices and reciepts for tracking purchases

Answer 49

true

Question 50

packaged foods must be labeled

Answer 50

true